A deliciously rich and gooey chocolate cake roll filled with caramel and topped with pecans, perfect for dessert lovers.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/2 cup milk
1 cup caramel sauce (store-bought or homemade)
1 cup chopped pecans
1 cup whipped cream (for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 3-4 minutes. Add the vanilla extract and vegetable oil, mixing until combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined and smooth.
Pour the batter into the prepared jelly roll 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 in the pan for 5 minutes. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel, starting from the short end. Allow it to cool completely in the rolled position.
Once cooled, unroll the cake gently. Spread a layer of caramel sauce over the surface and sprinkle with chopped pecans. Roll the cake back up without the towel.
Transfer the rolled cake to a serving platter. Drizzle additional caramel sauce on top and serve with whipped cream.
Notes
For a richer flavor, try adding a teaspoon of espresso powder to the batter.
You can substitute walnuts for pecans if you prefer a different nut.