Recipe overview

Ingredients

• Vegetable oil: 1/4 cup
• Pecans (chopped): 1/2 cup
• Heavy cream: 1/2 cup
• All-purpose flour: 1 cup
• Cocoa powder: 1/2 cup
• Semi-sweet chocolate chips: 1 1/2 cups
• Baking powder: 1 teaspoon
• Vanilla extract: 1 teaspoon
• Caramel sauce: 1/2 cup
• Salt: 1/4 teaspoon
• Eggs (large): 4
• Granulated sugar: 1 cup
• Extra pecan halves: for garnish

Instructions

1. Prepare the oven and pan: Preheat oven to 350°F (175°C). Line a baking sheet with parchment and lightly grease.
2. Mix dry ingredients: In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. Beat eggs and sugar: In a large bowl, beat eggs and granulated sugar for 3–4 minutes until light and fluffy.
4. Add wet ingredients: Mix in vegetable oil and vanilla extract until well combined.
5. Combine dry and wet: Gently fold dry mixture into wet using a spatula to keep the batter airy.
6. Spread the batter: Pour onto the prepared baking sheet and spread evenly into a uniform layer.
7. Bake the cake: Bake 12–15 minutes, until the surface springs back when lightly touched.
8. Roll the cake: While warm, roll up the cake in the parchment from a short side. Cool completely in the rolled shape.
9. Add caramel and pecans: Carefully unroll. Drizzle caramel sauce over the surface and scatter chopped pecans.
10. Re-roll the cake: Roll back up (without parchment), placing seam side down to secure the filling.
11. Make the ganache: Heat heavy cream to a gentle simmer. Remove from heat, pour over chocolate chips, rest 2 minutes, then stir until smooth.
12. Glaze the cake: Pour ganache over the roll, letting it drip down the sides. Garnish with extra pecan halves.
13. Serve: Allow ganache to set slightly, then slice into rounds and enjoy.