Chocolate Caramel Turtle Cake Roll – Full Recipe
For the Cake (Chocolate Sponge Cake):
• 4 large eggs (at room temperature)
• ¾ cup granulated sugar
• 1 teaspoon vanilla
• ¼ cup unsweetened cocoa powder
• ¼ cup flour
• ¼ teaspoon salt
• Powdered sugar for rolling
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Caramel Filling:
• 1 cup caramel sauce (store-bought or homemade)
• ½ cup finely chopped pecans or walnuts
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Chocolate Cream Filling:
• 200 ml cream
• 150 g milk or dark chocolate
• 1 tablespoon butter
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Ganache Topping:
• 120 g dark chocolate
• 100 ml cream
• 1 tablespoon butter (optional, for shine)
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Preparation
Cake Preparation
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Beat the eggs and sugar on high speed for 5–7 minutes until white and fluffy.
3. Add the vanilla.
4. Sift the dry ingredients (flour, cocoa, salt) into the mixture and gently fold in with a spatula.
5. Spread the batter evenly in a thin layer on the baking sheet.
6. Bake for 10–12 minutes. It’s ready when the edges pull away slightly and the top is springy.
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Rolling the Cake
1. Sprinkle plenty of powdered sugar on a clean kitchen towel.
2. Turn the hot cake upside down onto the towel and remove the parchment paper.
3. Starting from the short edge, roll it up with the towel.
4. Set aside to cool.
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Fillings
Chocolate Cream:
1. Heat the cream and pour it over finely chopped chocolate.
2. Let stand for 1 minute, then stir in the butter.
3. It is ready to use when it reaches room temperature.
Caramel + Walnuts:
• Mix the caramel sauce with chopped walnuts.
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Assembling the Roll
1. Unroll the cooled cake.
2. Spread a thin layer of chocolate cream on top.
3. Add the caramel-walnut mixture in a line or spread it thinly.
4. Roll the cake tightly again.
5. Let it rest in the refrigerator for 30-45 minutes.
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Ganache Coating
1. Heat the cream, pour it over the chocolate.
2. Stir until melted, then add the butter.
3. Pour evenly over the rolled cake.
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Serving Suggestion
• You can drizzle caramel over it.
• Decorating with pecan pieces gives it more of a “turtle” theme.
• For the best consistency, chill in the refrigerator for 1 hour before serving.
