Directions
-
Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper. This step is crucial for ensuring a non-stick surface.
-
In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. The dry ingredients should be well-mixed for a uniform cake base.
-
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat until fully combined, resulting in a smooth, thick batter.
-
Carefully stir in the boiling water until the batter is smooth. This step creates a tremendous chocolate flavor and helps keep the cake moist.
-
Pour the batter onto your prepared baking sheet, spreading it evenly to ensure uniform cooking.
-
Bake for 30-35 minutes or until a toothpick inserted comes out clean. Keep an eye on your cake, as overbaking can lead to dryness.
-
Once cooled, invert the cake onto a clean kitchen towel sprinkled with powdered sugar. Be gentle during this process to maintain the cake’s structure.
-
Spread a generous layer of caramel sauce over the cake, followed by an even scattering of chopped pecans.
-
Roll the cake using the towel to guide it tightly, forming a complete roll without cracking the cake.
-
Refrigerate for at least 1 hour. This chilling step is important for helping the cake set and makes slicing easier.
-
Once chilled, slice the cake roll into rounds and serve it with a drizzle of chocolate sauce if desired. Each slice should reveal the tremendous layers of chocolate and caramel.
Continue reading on the next page 👇👇