Chocolate Caramel Pecan Roll Cake

Chocolate Caramel Pecan Roll Cake

Ingredients

For the chocolate sponge:

- 4 large eggs, room temperature  

- 3/4 cup granulated sugar  

- 1 tsp vanilla extract  

- 1/4 cup vegetable oil or melted butter  

- 1/4 cup milk  

- 3/4 cup all-purpose flour  

- 1/4 cup unsweetened cocoa powder  

- 1 tsp baking powder  

- 1/4 tsp salt  

For the filling:

- 1 cup heavy whipping cream, cold  

- 1/2 cup powdered sugar  

- 1 tsp vanilla extract  

- 1/2 cup thick caramel sauce or dulce de leche  

- 1/2 cup chopped pecans (toasted if possible)  

- 1/2 cup semisweet chocolate chips  

For the caramel glaze:

- 3/4 cup caramel sauce or dulce de leche  

- 2 tbsp heavy cream  

- 1 tbsp butter  

For topping:

- 1/2 cup pecan halves  

- 1/4 cup semisweet chocolate chips  

Preparation Steps

1. Prepare the pan  

   - Preheat oven to 375°F (190°C).  

   - Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.

2. Make the chocolate sponge  

   - In a bowl, beat eggs and sugar for about 4–5 minutes until thick and pale.  

   - Add vanilla, oil, and milk, and mix gently.  

   - In another bowl, whisk flour, cocoa powder, baking powder, and salt.  

   - Fold dry ingredients into the egg mixture just until combined.  

   - Pour batter into the pan, spread evenly, and bake for 10–12 minutes, until the top springs back when touched.

3. Roll the warm cake  

   - Lay a clean kitchen towel on the counter and dust it lightly with powdered sugar.  

   - Turn the hot cake onto the towel, peel off the parchment, and starting from a short side, roll the cake up with the towel inside.  

   - Let it cool completely.

4. Make the filling  

   - Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form.  

   - Gently fold in the caramel sauce.  

   - Set aside chopped pecans and chocolate chips for assembling.

5. Fill the cake  

   - Carefully unroll the cooled cake.  

   - Spread the caramel cream evenly over the surface, leaving a small border at the edges.  

   - Sprinkle chopped pecans and chocolate chips over the cream.  

   - Roll the cake back up (without the towel) as tightly as you can.  

   - Wrap in plastic wrap and chill for at least 1 hour.

6. Make the caramel glaze  

   - In a small saucepan, heat caramel sauce, cream, and butter over low heat, stirring until smooth and pourable.  

   - Let it cool slightly so it thickens but is still pourable.

7. Glaze and decorate  

   - Place the chilled roll on a serving platter.  

   - Pour the warm caramel glaze over the top, letting it drip down the sides.  

   - While still slightly sticky, sprinkle pecan halves and chocolate chips on top.  

   - Chill briefly to set, slice, and serve.

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