Chocolate Caramel Turtle Cake Roll

Sprinkle plenty of powdered sugar on a clean kitchen towel.The sugar prevents sticking and helps maintain the cake’s shape.
Turn the hot cake upside down onto the towel and remove the parchment paper.Do this step while the cake is warm, as it is most pliable.
Starting from the short edge, roll it up with the towel.This pre-roll allows the cake to cool in the correct shape without cracking.
Set aside to cool.Let it reach room temperature before filling to prevent melting the cream.

Heat the cream and pour it over finely chopped chocolate.
Let stand for 1 minute, then stir in the butter.
It is ready to use when it reaches room temperature.The cream should be smooth, thickened slightly, and easy to spread.

Mix the caramel sauce with chopped walnuts.The nuts add crunch and the caramel adds sweetness and shine.

Unroll the cooled cake.The cake should unroll easily without breaking if cooled properly.
Spread a thin layer of chocolate cream on top.Keep the layer even to ensure a smooth spiral when rolling.
Add the caramel-walnut mixture in a line or spread it thinly.For more dramatic caramel pockets, keep it in a line; for even distribution, spread lightly.
Roll the cake tightly again.Use gentle pressure to maintain shape without squeezing out the filling.
Let it rest in the refrigerator for 30–45 minutes.Chilling helps the roll firm up, making it easier to coat with ganache.