Description
A delicious and indulgent dessert featuring a chocolate cake roll filled with creamy caramel and pecans, topped with chocolate and caramel sauce.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/3 cup boiling water
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup caramel sauce
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
- 1/4 cup caramel sauce
- Chopped pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, vegetable oil, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for 5 minutes. Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment paper, and roll the cake up with the towel starting from the short end. Let it cool completely in the rolled position.
- While the cake is cooling, prepare the filling by beating the softened cream cheese and powdered sugar together until smooth. Stir in the caramel sauce and chopped pecans.
- Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter.
- For the topping, heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the chocolate chips, stirring until melted and smooth. Drizzle the chocolate over the cake roll, followed by the caramel sauce.
- Garnish with additional chopped pecans. Chill the cake roll in the refrigerator for at least 30 minutes before slicing and serving.
Notes
- For a richer flavor, add a teaspoon of espresso powder to the batter.
- Substitute walnuts for pecans if desired, or use a mix of both for added texture.
- Prep Time: 20 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: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg