Decadent Chocolate Turtle Cake (Printable version)
Rich chocolate layers filled with caramel, toasted pecans, and luscious ganache
# What you need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 3/4 cups granulated sugar
03 - 3/4 cup unsweetened cocoa powder
04 - 2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 1 cup buttermilk, room temperature
08 - 1/2 cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 cup hot water
→ Caramel Filling
12 - 1 cup caramel sauce, store-bought or homemade
13 - 1 1/2 cups pecans, toasted and coarsely chopped
→ Chocolate Ganache
14 - 8 ounces semi-sweet chocolate, chopped
15 - 1 cup heavy cream
16 - 2 tablespoons unsalted butter
→ Topping
17 - 1/2 cup pecan halves
18 - Extra caramel sauce for drizzling
19 - Extra chocolate ganache for drizzling (optional)
# How To:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
03 - Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat on medium speed until fully incorporated.
04 - Gradually mix in hot water until the batter reaches a smooth consistency. The batter will appear thin.
05 - Divide batter evenly between prepared pans. Bake for 32 to 36 minutes or until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
07 - Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering. Pour cream over chocolate and let sit for 2 minutes. Add butter and stir until smooth and glossy. Allow to cool until thickened but still pourable.
08 - Place one cake layer on a serving plate. Spread with half the caramel sauce and sprinkle with half the chopped pecans. Drizzle with some ganache.
09 - Top with the second cake layer. Pour remaining ganache over the top, allowing it to drip down the sides. Spread evenly with a spatula if needed.
10 - Decorate with remaining caramel sauce, pecan halves, and additional ganache as desired.
11 - Refrigerate for 30 minutes before slicing to ensure cleaner layers.
# Expert Advice:
01 -
- The combination of warm caramel, toasted pecans, and rich chocolate is impossible to resist
- Makes you look like a pastry chef without requiring any fancy techniques
02 -
- The batter will look worryingly thin but this is exactly right and produces a moist cake
- Room temperature ingredients prevent the ganache from seizing and the batter from curdling
03 -
- Toasting the pecans in a dry skillet for 5 to 7 minutes deepens their flavor significantly
- Place strips of parchment paper under the cake edges while decorating for easy cleanup