Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper and lightly greasing the surface.
Sift Dry Ingredients
In a bowl, sift together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set this mixture aside.
Mix Wet Ingredients
In a large mixing bowl, beat together 4 large eggs and 1 cup of granulated sugar until the mixture is light and fluffy.
Add Oil and Vanilla
Add 1/4 cup of vegetable oil and 1 teaspoon of vanilla extract to the egg mixture. Mix well until combined.
Combine Mixtures
Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Spread the Batter
Pour the batter onto the prepared baking sheet and spread it evenly across the surface.
Bake the Cake
Bake in the preheated oven for 12-15 minutes or until the cake is set.
Roll the Cake
While the cake is still warm, carefully roll it up in the parchment paper starting from one end. Allow it to cool completely while rolled.
Unroll and Fill
Once cooled, unroll the cake gently. Spread 1/2 cup of caramel sauce over the surface and sprinkle with 1/2 cup of chopped pecans.
Roll the Cake Again
Roll the cake back up without the parchment paper this time, placing it seam-side down on a serving plate.
Make the Chocolate Ganache
In a small saucepan, heat 1/2 cup of heavy cream until it just begins to simmer. Pour the hot cream over 1 cup of semi-sweet chocolate chips and let it sit for 2 minutes. Stir until smooth and fully combined.
Garnish the Cake
Pour the chocolate ganache over the rolled cake. Garnish with extra pecan halves on top.
Let Set Before Serving
Allow the cake to set before slicing and serving.
Notes
Prep Time
Total preparation time is approximately 20 minutes.
Cooking Time
The cooking time is about 15 minutes.
Serving Size
This recipe makes 8 servings.
Nutritional Information
Each serving contains approximately 350 kcal.
