Description
A rich and indulgent chocolate cake roll filled with sweet caramel and crunchy pecans, perfect for any treat or party.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- 1 cup chopped pecans
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and sugar until light and fluffy. Gradually add the buttermilk, oil, and vanilla. Mix well.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare a clean kitchen towel by dusting it with powdered sugar while the cake is baking.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Remove the parchment paper.
- Spread the caramel sauce over the cake and sprinkle with chopped pecans.
- Carefully roll the cake up from one end, using the towel to help.
- Allow it to cool completely in the towel.
- Once cooled, unroll it gently, spread any remaining caramel if desired, roll it back up, and chill for about 30 minutes before serving.
- Dust with powdered sugar before slicing and serving. Enjoy your indulgent dessert!
Notes
You can substitute nuts or leave them out as needed. Chill the roll to keep the caramel firm for clean slicing.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American