🍫 Chocolate Caramel Pecan Roll Cake 🥮✨

A decadent chocolate sponge rolled with caramel cream, pecans, and chocolate chips, finished with a glossy caramel glaze.

Ingredients

For the Chocolate Sponge

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ¼ cup vegetable oil or melted butter
• ¼ cup milk
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt

For the Filling

• 1 cup heavy whipping cream, cold
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup thick caramel sauce or dulce de leche
• ½ cup chopped pecans (toasted if possible)
• ½ cup semisweet chocolate chips

For the Caramel Glaze

• ¾ cup caramel sauce or dulce de leche
• 2 tbsp heavy cream
• 1 tbsp butter

For Topping

• ½ cup pecan halves
• ¼ cup semisweet chocolate chips

Preparation Steps

1. Prepare Pan: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and grease.
2. Make Sponge: Beat eggs and sugar 4–5 min until thick and pale. Add vanilla, oil, and milk. Whisk flour, cocoa, baking powder, and salt separately. Fold into egg mixture. Spread in pan and bake 10–12 min until springy.
3. Roll Warm Cake: Turn cake onto a sugared towel, peel parchment, and roll up with towel. Cool completely.
4. Make Filling: Whip cream, powdered sugar, and vanilla