Description
A soft, rich chocolate cake roll filled with gooey caramel and crunchy pecans, perfect for weeknights or small parties.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1 cup chopped pecans
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350ยฐF (175ยฐC) and line a jelly roll pan with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
- Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper and roll the cake up in the towel, then let it cool completely.
- Unroll the cooled cake, spread the caramel sauce evenly, and sprinkle with chopped pecans.
- Roll the cake back up gently and place it seam-side down.
- Chill in the fridge for at least 30 minutes before slicing and serving.
Notes
Wrap the roll in plastic wrap or store in an airtight container. Keep in the fridge for up to 3 days or freeze slices for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg