Description
A soft cake roll filled with warm caramel, crunchy pecans, and rich chocolate for a delightful dessert experience.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
- 1/2 cup pecan halves, chopped
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Extra pecan halves for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set it aside.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
- Add the vegetable oil and vanilla extract to the egg mixture and mix well.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter onto the prepared baking sheet and spread it evenly.
- Bake for about 12-15 minutes or until the cake is set.
- While the cake is still warm, carefully roll it up in the parchment paper and let it cool completely.
- Unroll the cake and spread the caramel sauce over the top. Sprinkle the chopped pecans on top of the caramel.
- Roll the cake back up, this time without the parchment paper, and place it seam-side down.
- In a small saucepan, heat the heavy cream until it starts to simmer. Pour it over the chocolate chips and let it sit for 2 minutes. Stir until smooth.
- Pour the chocolate ganache over the cake roll and garnish with extra pecan halves.
- Let the cake set before slicing and serving.
Notes
Use warm ganache for easy spreading and to prevent cracking. This cake can be made a day ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American