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Turtle Caramel Chocolate Cake Roll Recipe

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★★★★★

4.8 from 79 reviews

This Turtle Caramel Chocolate Cake Roll is a decadent and moist chocolate sponge cake rolled with whipped cream mixed with rich caramel chocolate sauce. The cake combines the flavors of cocoa, caramel, and semi-sweet chocolate chips to create a luscious dessert perfect for special occasions or any chocolate lover’s craving. The airy sponge is filled with creamy caramel-infused whipped cream and finished with a drizzle of extra caramel sauce for added indulgence.

Ingredients

Scale

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Filling and Topping

  • 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

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving some excess hanging over the edges for easy removal later.
  2. Mix dry ingredients: Whisk together the flour, unsweetened cocoa powder, baking powder, and salt in a bowl. Set aside for later use.
  3. Beat eggs and sugar: In a mixing bowl, beat the eggs and granulated sugar using an electric mixer on medium speed until the mixture becomes thick, pale, and fluffy, about 5 minutes. Add the vanilla extract and mix to combine.
  4. Combine dry and wet ingredients: Gently fold the dry ingredients into the egg mixture using a rubber spatula, mixing just until fully incorporated to avoid deflating the batter.
  5. Pour and spread batter: Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges for uniform baking.
  6. Bake the cake: Bake in the preheated oven for 12 to 15 minutes, or until the cake springs back lightly when touched.
  7. Cool and roll cake: Remove the cake from the oven and allow it to cool for a few minutes. Sprinkle powdered sugar evenly over a clean kitchen towel. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake up in the towel from one end. Let it cool completely while rolled to set the shape.
  8. Prepare caramel-chocolate sauce: Warm the caramel sauce in a small saucepan over low heat. Add the semi-sweet chocolate chips and stir gently until melted and smooth. Remove from heat and set aside.
  9. Make whipped cream filling: In a clean bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold half of the caramel chocolate sauce into the whipped cream to create the filling.
  10. Fill and assemble the cake roll: Unroll the cooled cake from the towel. Spread the whipped cream and caramel chocolate filling evenly over the surface, leaving a small border around the edges. Drizzle the remaining caramel chocolate sauce over the filling.
  11. Roll and chill: Carefully roll the cake back up, this time without the towel, and place it seam-side down on a serving platter. Wrap the cake roll tightly with plastic wrap and refrigerate for at least 1 hour to set.
  12. Serve: Slice the chilled cake with a serrated knife into desired portions. Drizzle with additional caramel sauce if desired just before serving for extra indulgence.

Notes

  • For best results, make sure to cool the cake completely while rolled to maintain its shape when filled.
  • Use high-quality caramel sauce and semi-sweet chocolate chips for maximum flavor.
  • Handle the cake gently when unrolling and rolling to avoid cracking the sponge.
  • Chilling the rolled cake helps the filling to set and makes slicing cleaner.
  • To make ahead, prepare the cake roll and refrigerate for up to 24 hours before serving.

Keywords: Turtle Cake Roll, Caramel Chocolate Cake Roll, Chocolate Swiss Roll, Rolled Chocolate Cake, Chocolate Cake with Caramel Filling

Find it online: https://amayaharis.com/turtle-caramel-chocolate-cake-roll-recipe/