Description
A delicious cake roll made with soft chocolate cake, sweet caramel buttercream, and topped with glossy chocolate and crunchy pecans.
Ingredients
- 3 large eggs
- 1 3/4 cups Chocolate Cake Mix
- 1/3 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon powdered sugar (for rolling)
- 1/2 cup unsalted butter, softened
- 1/4 cup caramel sauce
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup chocolate chips
- 1 cup chopped toasted pecans
Instructions
- Preheat your oven to 350°F (175°C). Prepare a jelly roll pan by lining a 15×10-inch pan with parchment paper and lightly greasing it.
- In a large bowl, beat the eggs on high for 2-3 minutes until they are pale and fluffy. Add the chocolate cake mix, water, and vegetable oil. Mix until smooth.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Once out of the oven, immediately flip the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up with the towel from a short end. Let it cool completely.
- Cream the softened butter until smooth. Add caramel sauce, powdered sugar, and vanilla extract. Beat until light and fluffy.
- In a small saucepan, heat the heavy whipping cream until it begins to simmer. Remove from heat and pour it over chocolate chips in a bowl. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
- Unroll the cooled cake from the towel. Evenly spread the caramel buttercream over the cake’s surface. Roll the cake back up (without the towel), and place it seam-side down on a serving plate.
- Pour the chocolate ganache over the rolled cake, allowing it to drip down the sides. Sprinkle the chopped toasted pecans on top of the ganache.
- Refrigerate for at least 30 minutes to set the ganache.
- Cut the roll in even slices with a sharp knife and serve on a small plate. Add a small spoon of extra caramel or a few extra pecans if you like.
Notes
Make sure the cake cools completely before adding the buttercream to prevent melting. Toast the pecans for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American