Description
A decadent Chocolate Turtle Cake featuring rich chocolate cake layers, gooey caramel, and crunchy toasted pecans, topped with a smooth chocolate ganache frosting. This dessert combines the perfect balance of flavors and textures to delight any chocolate lover.
Ingredients
Scale
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee (coffee enhances chocolate flavor)
For the Caramel-Pecan Layer:
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup chopped pecans, toasted
For the Chocolate Ganache Frosting:
- 8 oz semi-sweet or dark chocolate, chopped
- ¾ cup heavy cream
- 2 Tbsp butter (optional, for shine)
Optional Garnish:
- Whole pecans
- Drizzle of caramel
- Chocolate shavings
Instructions
- Bake the Chocolate Cake: Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract, then beat the mixture until smooth. Gradually pour in the hot water or coffee, mixing slowly; the batter will be thin, which is normal. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks.
- Toast the Pecans: Place the chopped pecans in a dry skillet over medium-low heat. Stir constantly for 3 to 5 minutes until they become fragrant and lightly toasted. Remove from heat and let them cool.
- Make the Ganache: Heat the heavy cream until it just starts to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to melt. Stir the mixture until smooth and glossy. If desired, stir in 2 tablespoons of butter to add shine. Allow the ganache to cool slightly to thicken before using.
- Assemble the Cake: Place one cake layer on your serving plate. Spread half of the caramel sauce evenly over the top, then sprinkle half of the toasted pecans. Place the second cake layer over this, and repeat the caramel and pecan layers if you prefer. Pour the chocolate ganache over the top of the assembled cake, letting it drip naturally down the sides.
- Garnish and Chill: Decorate the cake with extra whole pecans, chocolate shavings, or a drizzle of caramel sauce as desired. Chill the cake for 30 to 60 minutes to allow the ganache to set before slicing and serving.
Notes
- Use thick caramel sauce to prevent it from soaking into the cake too much, maintaining distinct layers.
- For extra indulgence, consider layering caramel inside the cake layers as well.
- This recipe can be adapted to a sheet pan for easier serving at parties.
- Using coffee instead of water in the cake batter enhances the chocolate flavor without overpowering it.
- To toast pecans evenly, avoid high heat and stir frequently to prevent burning.
