1/2 cup semisweet chocolate chips or chopped dark chocolate
1/4 cup heavy cream
Extra caramel drizzle
Extra pecans, for garnish
👩🍳 Instructions
STEP 1: Make the Cake
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, sift together flour, cocoa powder, baking powder, and salt.
In another large bowl, beat eggs and sugar on high speed for 3–4 minutes, until light and fluffy.
Mix in vanilla, oil, and milk.
Gently fold in dry ingredients until just combined.
Pour the batter into the pan and spread evenly.
Bake for 10–12 minutes, or until the top springs back when lightly pressed.
STEP 2: Roll the Cake
While still hot, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.
Peel off parchment paper and gently roll the cake with the towel (short end to short end). Let it cool completely.
STEP 3: Make the Filling
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Carefully unroll the cooled cake. Spread whipped cream evenly.
Drizzle with caramel sauce and sprinkle chopped pecans.
Re-roll the cake (without towel) gently but tightly. Wrap in plastic wrap and chill for 1 hour.
STEP 4: Make Ganache Topping
Heat heavy cream until just simmering. Pour over chocolate and let sit 2 mins, then stir until smooth.
Let it cool slightly, then pour over the cake roll.
STEP 5: Decorate & Serve
Drizzle more caramel and sprinkle more pecans on top.
Chill 15 minutes to set, then slice and serve.
📝 Tips & Variations
Add a layer of chopped chocolate turtles inside the filling for extra surprise.
Swap pecans with walnuts or almonds if preferred.
For extra richness, add cream cheese to the whipped cream filling.
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