Decadent Chocolate Turtle Cake (Print View)
Rich chocolate layers with caramel, pecans, and ganache create an indulgent dessert
# Ingredient List:
→ Cake Components
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
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
# How to Make:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 - Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until thoroughly combined.
04 - Gradually mix in hot water until batter achieves smooth consistency. The batter will be thin.
05 - Divide batter evenly between prepared pans. Bake for 32-36 minutes until a toothpick inserted in center emerges clean.
06 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Place chopped chocolate in heatproof bowl. Heat heavy cream in small saucepan until just simmering. Pour over chocolate and let stand 2 minutes. Add butter and stir until smooth and glossy. Cool until thickened but pourable.
08 - Place one cake layer on serving plate. Spread with half the caramel sauce, sprinkle with half chopped pecans, and drizzle with some ganache.
09 - Top with second cake layer.
10 - Pour ganache over top, allowing it to drip down sides. Spread evenly with spatula if needed.
11 - Decorate with remaining caramel sauce, pecan halves, and additional ganache as desired. Refrigerate 30 minutes before slicing for cleaner layers.
# Expert Advice:
01 -
- This cake combines all the indulgent flavors of turtle candy but somehow tastes even better than the original candy
- The ganache sets up beautifully while staying incredibly fudgy, making it look like you spent hours on a professional creation
02 -
- The batter will be worryingly thin after adding the hot water, but this is normal and necessary for the moist texture
- Room temperature ingredients really do matter here, especially the eggs and buttermilk, so take them out at least an hour before baking
03 -
- Toast your pecans in a single layer on a baking sheet at 350°F for 8 to 10 minutes, shaking the pan halfway through, until they smell fragrant and nutty
- When assembling the cake, create a small dam of crushed pecans around the edge of each layer to keep the caramel from oozing out