Chocolate Turtle Cake Indulgence (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1 3/4 cups all-purpose flour
02 -
3/4 cup unsweetened cocoa powder
03 -
2 cups granulated sugar
04 -
2 teaspoons baking soda
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon salt
07 -
1/2 cup vegetable oil
08 -
2 large eggs
09 -
1 cup buttermilk
10 -
1 teaspoon vanilla extract
11 -
1 cup hot coffee or hot water
→ Caramel Pecan Layer
12 -
1 cup soft caramel candies, unwrapped
13 -
1/4 cup heavy cream
14 -
1 cup chopped toasted pecans
→ Chocolate Ganache
15 -
1 cup semi-sweet chocolate chips
16 -
1/2 cup heavy cream
→ Garnish (Optional)
17 -
Extra chopped pecans
18 -
Drizzle of caramel and melted chocolate
19 -
Whole pecans for decoration
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
02 -
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
03 -
Add the oil, eggs, buttermilk, and vanilla extract. Beat until combined.
04 -
Slowly mix in the hot coffee. Batter will be thin—this is normal.
05 -
Divide batter evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool completely.
06 -
In a microwave-safe bowl, melt the caramel candies and heavy cream in 30-second intervals, stirring in between, until smooth.
07 -
Mix the toasted pecans into the melted caramel. Let cool slightly before spreading on the cake.
08 -
Warm heavy cream in the microwave until hot (but not boiling). Pour over the chocolate chips, let sit for 1 minute, and then stir until smooth.
09 -
Place one cake layer on a serving plate. Spread the caramel pecan mixture evenly on top. Place the second cake layer on top.
10 -
Pour the ganache over the cake, letting it drip over the edges.
11 -
Sprinkle extra pecans on top and drizzle with additional caramel and melted chocolate. Refrigerate for at least 30 minutes before slicing for the best texture.
# Notes:
01 -
Want extra crunch? Add a layer of chopped pecans between the cake layers before adding the caramel.
02 -
No buttermilk? Substitute with 1 cup milk + 1 tablespoon vinegar (let sit for 5 minutes).
03 -
Storage: Store in the fridge for up to 5 days, but let it sit at room temperature for 15 minutes before serving.