Turtle Chocolate Layer Cake
Decadent Turtle Chocolate Cake with Caramel and Pecans
Ingredients:
For the Chocolate Cake Layers:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup boiling water
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, room temperature
1/2 cup heavy cream, room temperature
1/2 teaspoon salt
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
For the Toppings:
1 cup chopped pecans, toasted
1/2 cup caramel sauce (from above)
1/2 cup chocolate ganache (from above)
Directions:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until combined.
Slowly add the boiling water to the batter, mixing on low speed until fully incorporated. The batter will be thin.
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Caramel Sauce:
In a medium saucepan over medium heat, melt the sugar until it turns a deep amber color, stirring occasionally.
Carefully add the butter and stir until fully melted.
Slowly pour in the heavy cream, whisking constantly until smooth.
Stir in the salt and let the caramel cool slightly before using.
Make the Chocolate Ganache:
In a heatproof bowl, combine the chocolate chips and heavy cream.
Microwave in 30-second intervals, stirring between each, until the mixture is smooth and glossy.
Let the ganache cool until it thickens slightly before using.
Assemble the Cake:
Place the first cake layer on a serving plate. Spread a layer of caramel sauce over the top, followed by a layer of chocolate ganache.
Sprinkle a handful of toasted pecans over the ganache.
Place the second cake layer on top and repeat the process.
Add the final cake layer and cover the entire cake with the remaining ganache.
Drizzle additional caramel sauce over the top of the cake and sprinkle with more toasted pecans.
Prep Time: 40 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 30 minutes
Kcal: 680 kcal | Servings: 12 servings
