Description
A delicious cake roll filled with gooey caramel, nuts, and topped with rich chocolate.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup toasted pecans
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Beat the eggs and sugar until light and fluffy. Add the oil, buttermilk, and vanilla, then mix well.
- Slowly add the dry mix to the wet mix and stir until smooth.
- Pour the batter into the pan and smooth the top. Bake for 20–25 minutes until springs back when touched.
- While baking, make the caramel by melting the butter, brown sugar, and sweetened condensed milk in a saucepan over low heat. Stir until thick and smooth, then let cool.
- Let the cake cool for a few minutes, then turn it out onto a clean towel dusted with cocoa or sugar and roll it while warm. Allow it to cool fully in the rolled shape.
- Unroll the cooled cake, spread the caramel filling, and sprinkle with toasted pecans.
- Roll the cake back up without the towel and chill in the fridge to set.
- Make ganache by heating heavy cream and pouring it over chocolate chips. Stir until smooth and drizzle over the cake roll before serving.
Notes
Warm the cake before rolling to prevent cracking. Cool completely before adding ganache.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American