Chocolate Caramel Pecan Cake Roll

Ingredients:

For the Cake Roll:

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 tablespoons melted butter

Powdered sugar, for dusting

For the Filling:

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup caramel sauce (store-bought or homemade)

1/2 cup chopped pecans

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

For the Topping:

1/2 cup pecans, whole or chopped

Additional caramel sauce for drizzling

Instructions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.

In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, or until thick and pale.

Add the vanilla extract and melted butter, mixing until combined.

Gradually fold in the dry ingredients until just combined.

Pour the batter into the prepared pan and spread it evenly with a spatula.

Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Roll the Cake:

While the cake is still hot, turn it out onto a clean kitchen towel dusted with powdered sugar.

Carefully peel off the parchment paper and roll the cake up in the towel, starting from a short side.

Let the cake cool completely while rolled.

Prepare the Filling:

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Carefully unroll the cooled cake and spread the whipped cream evenly over the surface.

Drizzle with caramel sauce and sprinkle with chopped pecans.

Re-roll the cake tightly without the towel and place it seam-side down on a serving platter.

Make the Chocolate Ganache:

In a microwave-safe bowl, heat the heavy cream until hot but not boiling.

Pour the hot cream over the chocolate chips and let it sit for 2 minutes, then stir until smooth and glossy.

Allow the ganache to cool slightly before pouring it over the cake roll.

Finish and Serve:

Drizzle additional caramel sauce over the ganache and top with whole or chopped pecans.

Refrigerate the cake roll for at least 1 hour before slicing to allow the flavors to meld and the ganache to set.

Slice and serve this decadent dessert with extra caramel sauce if desired.

This chocolate caramel pecan cake roll is an impressive and indulgent dessert that’s sure to wow your guests. Enjoy the rich combination of flavors and textures in each bite! Let me know if you have any questions or need more tips.