Description
Chocolate turtle cake combines rich chocolate layers with gooey caramel and crunchy pecans for an irresistible dessert experience. Indulgent chocolate, smooth caramel, and toasted nuts create a luxurious treat you’ll crave again and again.
Ingredients
Scale
Cake Base:
- 2 cups granulated sugar
- 1 ¾ cups (220 grams) all-purpose flour
- ¾ cup (75 grams) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (120 milliliters) vegetable oil
- 2 large eggs
- 1 cup (240 milliliters) buttermilk
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) hot coffee (or hot water)
Topping and Filling:
- 1 cup (170 grams) soft caramel candies (like Kraft or Werthers), unwrapped
- ¼ cup (60 milliliters) heavy cream
- 1 cup (100 grams) chopped toasted pecans
- 1 cup (170 grams) semi-sweet chocolate chips
- ½ cup (120 milliliters) heavy cream
- Extra chopped pecans
- Drizzle of caramel
- Drizzle of melted chocolate
- Whole pecans for decoration
Instructions
- Prepare the oven environment by heating to 350F (175C) and preparing two 9-inch round cake pans with parchment paper and light greasing.
- Combine all dry ingredients in a spacious mixing bowl, whisking flour, cocoa powder, sugar, baking soda, baking powder, and salt until thoroughly integrated.
- Incorporate wet ingredients including oil, eggs, buttermilk, and vanilla extract, blending until a uniform mixture develops.
- Gradually introduce hot coffee into the batter, stirring gently until fully integrated, noting the intentionally thin consistency.
- Distribute batter equally between prepared cake pans, then transfer to preheated oven and bake for 30-35 minutes until a toothpick emerges clean when inserted.
- Allow cake layers to cool completely at room temperature, ensuring no residual warmth remains.
- Create caramel sauce by microwaving caramel candies and heavy cream in short intervals, stirring between each to achieve a silky smooth texture.
- Fold toasted pecans into the warm caramel mixture, allowing slight cooling before application.
- Prepare chocolate ganache by heating heavy cream until hot, then pouring over chocolate chips and allowing to rest briefly before stirring to create a glossy, smooth consistency.
- Assemble the cake by positioning first layer on serving plate and evenly spreading caramel pecan mixture across the surface.
- Carefully place second cake layer atop the caramel layer, creating a stable two-tier structure.
- Generously pour ganache over the entire cake, permitting natural drips along the sides for an elegant presentation.
- Enhance visual appeal by sprinkling additional pecans, drizzling extra caramel, and adding melted chocolate decorations.
- Refrigerate the completed cake for a minimum of 30 minutes to stabilize layers and optimize serving texture.
Notes
- Swap Buttermilk: Use dairy-free milk mixed with apple cider vinegar for a lactose-free alternative that maintains moisture and tang.
- Perfect Coffee Depth: Choose a dark roast or espresso for richer chocolate flavor, enhancing the cake’s intense cocoa profile.
- Room Temperature Trick: Allow eggs and dairy ingredients to reach room temperature before mixing to ensure smoother, more even cake batter.
- Make-Ahead Magic: Prepare cake layers and caramel sauce a day ahead, then assemble just before serving to maximize freshness and reduce day-of stress.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg