Description
Rich chocolate caramel turtle cake roll delivers decadent layers of indulgence from Germany. Sweet chocolate sponge wraps around creamy caramel, crowned with crunchy pecans and chocolate drizzle for ultimate dessert satisfaction.
Ingredients
Scale
- 3 large eggs
- ¾ cup (170 g) granulated sugar
- ¾ cup (90 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ¼ cup (60 ml / 2 fl oz) vegetable oil
- ⅓ cup (80 ml / 2.7 fl oz) buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- ½ cup caramel sauce
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
- ½ cup (120 ml / 4 fl oz) heavy cream
- ¾ cup (85 g) toasted chopped pecans
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
- 1 tbsp powdered sugar (for dusting)
- Extra caramel drizzle (optional)
Instructions
- Preparation: Grease a jelly roll pan with parchment paper and preheat the oven to 350F (175C).
- Batter Creation: Whip eggs and sugar until pale and voluminous, then blend in vegetable oil, vanilla extract, and buttermilk until fully incorporated.
- Dry Ingredient Integration: Sift flour, cocoa powder, baking powder, and salt, then gently fold into the wet mixture, ensuring a smooth consistency.
- Baking Process: Spread batter evenly in the prepared pan and bake until the surface springs back when touched, approximately 10-12 minutes.
- Cake Rolling: Immediately transfer the hot cake onto a powdered sugar-dusted towel, carefully remove parchment paper, and gently roll from the shorter edge. Allow to cool completely for one hour.
- Buttercream Development: Whip butter until light, then blend caramel sauce, powdered sugar, and vanilla extract. Adjust consistency with heavy cream if needed.
- Cake Assembly: Unroll the cooled cake, spread caramel buttercream evenly, and reroll without the towel. Position seam-side down and refrigerate for 30 minutes.
- Ganache Preparation: Heat heavy cream until steaming, pour over chocolate chips, and let rest for two minutes. Stir until silky, then incorporate corn syrup and vanilla extract.
- Finishing Touches: Coat the cake roll generously with ganache, ensuring complete coverage. Garnish with toasted pecans and optional caramel drizzle.
- Serving: Allow ganache to set for 30 minutes before slicing and serving.
Notes
- Prevent Cake Cracking: Roll the cake while still warm to maintain flexibility and prevent splitting, using a powdered sugar-dusted towel for smooth handling.
- Buttercream Consistency Check: Achieve a spreadable buttercream by adjusting heavy cream gradually, ensuring a smooth, even layer without becoming too runny.
- Ganache Temperature Matters: Let chocolate ganache cool slightly before pouring to prevent sliding off the cake and create a glossy, stable coating.
- Chilling is Crucial: Refrigerate the cake between steps to stabilize layers and maintain structural integrity, especially after filling and before coating with ganache.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 330
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg