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Chocolate Pecan Caramel Log Cake

  • Intermediate
  • 8-10 slices
  • 35 min
Baking Success Or Baking Mess


Chocolate Glaze
1 cup semi-sweet chocolate, finely chopped
2 tablespoons butter
1 teaspoon vanilla extract
1/4 cup Crown® Lily White® Corn Syrup
3/4 cup whipping cream
3 eggs, separated
½ teaspoon lemon juice (or white vinegar)
3 tablespoons sugar
¾ cup all-purpose flour
¼ cup cocoa powder
½ cup sugar
1-1/2 teaspoons Fleischmann's® Baking Powder
½ teaspoon salt
1/3 cup water
1/3 cup Mazola® Canola Oil
2 teaspoons vanilla extract
cocoa powder for dusting
1 cup whipping cream
3 tablespoons caramel sauce (or store bought Dulce de Leche), link to recipe Sea Salt Caramel Sauce or see below
½ cup chopped pecans, plus ¼ cup for decorating
Electric mixer with whisk attachment
10 x 15” Jelly roll pan
Candy thermometer
Pastry brush


Have your cake ingredients ready at room

temperature. Preheat oven to 350°F. Lightly spray a 10” x 15” jellyroll pan with non-stick cooking spray, line with parchment paper and wrap it up the sides of

the pan, lightly spray paper.

Start by making your chocolate glaze

so it has time to cool before covering your cake. Place chocolate,

butter and vanilla in medium bowl. Bring corn syrup and cream to a boil in a

small saucepan over medium heat. Remove from heat; pour over chocolate. Cover;

let stand several minutes until mixture can be whisked smooth and chocolate is

completely melted. Set aside to cool.

To make the cake batter use a

clean, grease-free metal bowl and beater, whisk the egg whites until soft

peaks form, add in the lemon juice and gradually add in 3 tablespoons of sugar,

one tablespoon at a time. Continue whipping until stiff peaks, about 1 to

2 minutes more. Set aside.

In another bowl sift together the

flour, cocoa powder, ½ cup sugar, baking powder and salt. In another bowl, whisk the egg yolks, water,

oil and vanilla. Slowly add the egg

yolk mixture to the flour mixture, whisking until well blended. Slowly pour half of the batter into egg whites,

gently folding to mix together, fold in remaining batter until well

blended. Pour into prepared pan,

level off using an offset spatula, ensure batter is spread right to the

corners. Bake for 13-15 minutes, or

until cake bounces back when touched and toothpick in center comes out

clean. Remove cake from oven; allow

to cool only 3 minutes.

Place a clean dishtowel on

counter and dust generously with cocoa powder. Carefully invert hot cake onto towel. Remove base piece of parchment paper. Gently roll the hot cake from the short

end, rolling the towel into it to form a log; allow to cool a minimum of 30

minutes to one hour in this rolled state with the seam at the bottom. Must be cool before filling with whipped


To make the caramel sauce, combine

brown sugar, corn syrup and butter in a 1-quart saucepan. Without

stirring, bring to a full boil over medium-high heat and continue to boil until

temperature reaches 220°F using a candy thermometer. Remove from heat; immediately stir in

cream, sea salt and vanilla. Pour ¼ cup into a bowl to cool. Pour remaining sauce in a jar and refrigerate

up to one month, enjoy with ice cream, use as a fruit dip, or with your favourite


To make the filling, whip the cream

with an electric mixer and whisk attachment on high until it reaches stiff peak

stage. Slowly drizzle the cooled caramel

sauce into the cream while continuing to whip on medium-low speed.

Once the cake has cooled, gently unroll the cake and evenly

spread with the caramel whipped cream. Sprinkle with ½ cup chopped pecans. Carefully

re-roll the cake back up, place seam side down.

Dust off any excess cocoa powder with a pastry brush. Plate cake on your desired serving

platter. Pour the cooled

chocolate glaze over the cake, spreading gently to allow glaze to run down and

cover the sides. Sprinkle with ¼ cup

chopped pecans. Drizzle with 1-2

tablespoons caramel sauce

Best served immediately or store

in refrigerator until ready to serve.

Keeps for up to 3 days in fridge.

*TIP* – Sea Salt Caramel Sauce may be made up to one week in

advance, and stored in refrigerator.

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