Description
A delightful chocolate cake roll filled with soft caramel, toasted pecans, and topped with a rich ganache.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup toasted pecans
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Beat eggs and sugar until light and fluffy. Add oil, buttermilk, and vanilla. Mix well.
- Slowly fold dry mix into wet mix until just combined.
- Pour batter into the pan. Smooth the top. Bake for 20–25 minutes until springy.
- While the cake bakes, make the caramel. Melt butter, brown sugar, and sweetened condensed milk in a saucepan. Stir and cook until thick and smooth. Stir in half of the toasted pecans.
- Let the cake cool for a few minutes. Lay a clean towel on the counter and dust with cocoa or sugar. Turn the cake out onto the towel and roll it up from one short side. Let it cool completely in the towel.
- Unroll the cooled cake. Spread the caramel filling over the cake. Sprinkle the rest of the toasted pecans on top of the caramel.
- Roll the cake back up tightly without the towel. Wrap and chill in the fridge for at least 1 hour to set.
- Make the ganache by heating the heavy cream until hot. Pour over the chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth. Drizzle the ganache over the top of the chilled roll.
- Cut the roll into even slices. Serve on a small plate topped with extra toasted pecans.
Notes
To avoid cracks, roll the cake while warm and do not overbake.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 150mg