Introduction

This Turtle Caramel Chocolate Cake Roll is a delightful dessert featuring a rich cocoa sponge layered with creamy caramel and chocolate filling. Its luscious flavors and beautiful swirl make it perfect for special occasions or an indulgent treat.

A rolled chocolate cake is shown sliced at the front, resting on a wooden board. The cake has three visible layers in the swirl: a dark chocolate sponge on the outside, a creamy white filling with nut pieces in the middle, and a thin chocolate cream layer inside the cream. The top of the roll is covered with rich caramel sauce dripping down the sides and pooled slightly on the board, with some dark chocolate drizzle over it. Crushed nuts and a light dusting of powdered sugar are sprinkled over the caramel on top. In the blurred background, a glass cup with caramel and a spoon is visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup caramel sauce (plus extra for drizzling)
1/2 cup semi-sweet chocolate chips
1 cup heavy whipping cream
2 tablespoons powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving some excess over the edges for easy removal.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until thick and pale, about 5 minutes. Add vanilla extract and mix to combine.
Step 4: Gently fold the dry ingredients into the egg mixture with a rubber spatula until just combined. Avoid overmixing.
Step 5: Pour the batter into the prepared pan and spread it evenly.
Step 6: Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
Step 7: Remove the cake from the oven and let it cool slightly. Sprinkle powdered sugar over a clean kitchen towel.
Step 8: Carefully invert the cake onto the powdered sugar-covered towel and peel off the parchment paper. Roll the cake in the towel starting from one end and let it cool completely while rolled.
Step 9: Warm the caramel sauce in a small saucepan over low heat. Stir in the chocolate chips until melted and smooth, then set aside.
Step 10: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in half of the caramel chocolate mixture gently.
Step 11: Unroll the cooled cake and spread the cream filling evenly over the surface, leaving a small border. Drizzle the remaining caramel chocolate mixture on top.
Step 12: Roll the cake carefully back up and place it seam-side down on a serving platter. Wrap in plastic wrap and refrigerate for at least one hour to set.
Step 13: Slice the chilled cake roll with a serrated knife. Drizzle extra caramel sauce on top before serving if desired.

Tips & Variations

Use high-quality caramel sauce and chocolate for the best flavor and texture.
Lightly dust the towel with powdered sugar to prevent the cake from sticking during rolling.
For a nutty twist, sprinkle chopped toasted pecans or walnuts into the cream filling before rolling.
If you prefer a less sweet dessert, reduce the caramel sauce slightly or omit the extra drizzle on top.

Storage

Store the cake roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. When ready to serve, slice with a sharp knife and drizzle additional caramel sauce if desired. For best texture, consume within a day or two. You can also freeze the cake roll wrapped securely for up to 1 month; thaw overnight in the refrigerator before slicing.

How to Serve

A chocolate roll cake is shown on a wooden board with a white marbled surface beneath. The cake has three main layers visible in the cut slice: a dark chocolate sponge outer layer, a thick creamy light beige filling in the center, and a nutty layer with chopped nuts at the bottom inside the roll. The outside is coated with a glossy dark chocolate glaze, drizzled with golden caramel sauce that flows down the sides, and topped with crushed nuts for texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, this cake roll can be made a day in advance and stored in the refrigerator to allow the flavors to meld and the filling to set properly.

What can I use instead of caramel sauce?

You can substitute dulce de leche or butterscotch sauce for the caramel sauce, though the flavor profile will vary slightly. Homemade caramel sauce also works well if you prefer making it from scratch.