Description
A delicious chocolate pecan roll cake filled with caramel sauce and topped with chocolate ganache.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
- 1/2 cup pecan halves, chopped
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Extra pecan halves for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and grease it lightly.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
- Add the vegetable oil and vanilla extract to the egg mixture and mix well.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter onto the prepared baking sheet evenly.
- Bake for 12-15 minutes or until the cake is set.
- While the cake is still warm, carefully roll it up in the parchment paper and let it cool completely.
- Unroll the cake and spread the caramel sauce over it. Sprinkle chopped pecans on top.
- Roll the cake back up, this time without the parchment paper, and place it seam-side down.
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth.
- Spread the chocolate ganache over the cake roll and garnish with extra pecan halves.
Notes
- This cake is best served fresh but can be stored in the refrigerator for up to 3 days.
- Feel free to substitute other nuts or toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg