Description
A decadent chocolate cake roll filled with caramel and pecans, topped with rich chocolate frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease the parchment paper lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 3-4 minutes. Add the vanilla extract, vegetable oil, and water, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one end, roll the cake up tightly in the towel. Allow it to cool completely while rolled up, about 30 minutes.
- In a mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the caramel sauce and chopped pecans.
- Once the cake is cool, unroll it carefully. Spread the filling evenly over the cake, then roll it back up without the towel.
- For the frosting, beat the softened butter in a bowl until creamy. Gradually add the cocoa powder and powdered sugar, alternating with milk, until smooth. Stir in the vanilla extract.
- Spread the frosting over the rolled cake. Drizzle additional caramel sauce and sprinkle more chopped pecans on top if desired.
- Slice and serve.
Notes
- For a richer flavor, add a teaspoon of espresso powder to the batter.
- Substitute the pecans with walnuts or almonds for a different nutty flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg