Ingredients
- All-purpose flour: 1 cup
- Granulated sugar: 1 cup
- Eggs: 4 large
- Unsweetened cocoa powder: 1/2 cup
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Heavy cream: 1 cup
- Caramel sauce: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan.
- Step 2: In a large bowl, beat eggs and sugar until light and fluffy. Gradually add flour, cocoa powder, baking powder, and salt until just combined.
- Step 3: Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar. Once the cake is done, immediately invert it onto the towel. Gently roll up the cake with the towel and let it cool completely.
- Step 5: Unroll the cooled cake and spread with whipped heavy cream and drizzle with caramel sauce. Sprinkle chopped pecans over the caramel.
- Step 6: Carefully re-roll the cake and place it seam-side down on a serving platter. Drizzle with additional caramel sauce and sprinkle with more pecans. Refrigerate for at least 30 minutes before serving.
Notes
- For best flavor and texture, store the cake roll in an airtight container in the refrigerator for up to 3 days.
- If you want to warm a slice, microwave it for just 5-10 seconds to slightly soften the caramel and chocolate.
- Serve chilled slices of the cake roll with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- To prevent cracking when rolling, ensure the cake is still slightly warm when inverting onto the sugared towel and rolling it initially.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American