Chocolate Caramel Turtle Cake Roll

#### Instructions:

1.⁠ ⁠*Preheat the Oven:*

– Preheat your oven to *375°F (190°C)*. Line a 15×10 inch jelly roll pan with parchment paper and lightly grease the paper.

2.⁠ ⁠*Whisk the Dry Ingredients:*

– In a medium bowl, whisk together the *flour, **cocoa powder, **baking powder, and **salt*.

3.⁠ ⁠*Beat the Wet Ingredients:*

– In a large bowl, use an electric mixer to beat the *eggs* and *sugar* on high speed for about 5 minutes, or until light and fluffy. Beat in the *vegetable oil* and *vanilla extract* until well combined.

4.⁠ ⁠*Combine Wet and Dry:*

– Gently fold the dry ingredients into the wet ingredients in batches until just combined. Be careful not to overmix!

5.⁠ ⁠*Bake the Cake:*

– Pour the batter evenly into the prepared jelly roll pan. Bake for *10-12 minutes*, or until a toothpick inserted into the center comes out clean.

6.⁠ ⁠*Cool the Cake:*

– While the cake is still hot, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from a short end, roll the cake up loosely with the towel inside. Let it cool completely in this rolled position.

7.⁠ ⁠*Make the Filling:*

– In a small saucepan, warm the *caramel sauce* until slightly runny. Stir in the *chopped pecan halves*.

8.⁠ ⁠*Unroll and Fill:*

– Once the cake is cool, carefully unroll it onto a flat surface. Spread the caramel pecan filling evenly over the cake, leaving a 1-inch border at the long edge.

9.⁠ ⁠*Roll Up Again:*

– Carefully roll the cake back up tightly, starting from the long edge with the filling.

10.⁠ ⁠*Make the Ganache:*

– In a small saucepan, heat the *heavy cream* over medium heat until simmering. Remove from heat and add the *chocolate chips*. Let sit for a few minutes, then whisk until smooth and glossy.

11.⁠ ⁠*Frost the Cake Roll:*

– Pour the ganache over the rolled cake, allowing it to drip down the sides. Use a spatula to spread the ganache evenly. Decorate with additional pecan halves (optional).

12.⁠ ⁠*Chill and Serve:*

– Refrigerate the cake roll for at least *30 minutes* before slicing and serving. Enjoy!

#### Prep Time:

•⁠ ⁠*Prep Time:* 20 minutes

•⁠ ⁠*Baking Time:* 12 minutes

•⁠ ⁠*Cool Time:* 30 minutes

•⁠ ⁠*Total Time:* 1 hour 2 minutes

#### Calories:

•⁠ ⁠*Kcal:* Approximately 350 kcal per slice (based on 12 slices)