Chocolate Caramel Pinwheel Cake
Chocolate Caramel Pinwheel Cake is a fun twist on a traditional cake roll. Fun and easy to make. Includes variations for peppermint pinwheel cake as well.
all purpose flour
powdered sugar for rolling the cake
heavy whipping cream
plus more for topping
Preheat oven to 375°F.
Line a jelly roll pan with parchment paper.
In a mixing bowl, beat eggs on high until very thick and lemon colored, about 5 minutes. Gradually beat in sugar.
Turn mixer down to low and beat in water and vanilla extract.
Gradually beat in flour, cocoa, baking powder and salt just until smooth.
Pour into jelly roll pan, spreading into corners completely.
Bake at 375°F until toothpick inserted in the center comes out clean, about 12-15 minutes.
Immediately loosen edges of cake. Sprinkle a towel generously dusted with powdered sugar. Place towel, sugar side down over the cake and invert the cake. Remove the pan.
Roll up the cake and towel from the narrow end. Cool on a wire rack at least 30 minutes.
Beat the whipping cream in a chilled mixing bowl until stiff peaks form. Fold in ¼ cup caramel syrup and ¾ cup of the pecans. Reserve 1-2 cups of mixture for topping.
Unroll the cake and spread the whipped cream evenly on top. Slice cake lengthwise evenly into 6 strips.
On a 10 inch serving plate, tightly roll one strip into a circle. Coil remaining strips around the center.
Top with reserved whipped cream. Drizzle with chocolate and caramel syrups and sprinkle with reserved pecans. Refrigerate until ready to serve.
If caramel and pecans aren't your thing, try some variations:
peppermint - crush candy canes or peppermint disks and add to the whipped cream
coconut - whip a
can of coconut cream
and add shredded coconut to the filling and topping
almond joy - add almonds to the coconut version above
adult version drizzle your favorite liqueur over the cake and/or spike the whipped cream (
creme de cacao
would be amazing)
Chocolate Caramel Pinwheel Cake https://thatrecipe.com/blog/chocolate-pinwheel-cake/