Description
This Chocolate Turtle Cake is an indulgent dessert inspired by turtle candies, featuring moist chocolate cake, homemade caramel, toasted pecans, and chocolate ganache. Every bite is a perfect balance of gooey, nutty, and chocolatey goodness!
Ingredients
Units
Scale
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup hot coffee (or hot water)
For the Caramel Pecan Layer:
- 1 cup soft caramel candies (like Kraft or Werther’s), unwrapped
- 1/4 cup heavy cream
- 1 cup chopped toasted pecans
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For Garnish (Optional):
- Extra chopped pecans
- Drizzle of caramel and melted chocolate
- Whole pecans for decoration
Instructions
Make the Chocolate Cake:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Mix Wet Ingredients: Add the oil, eggs, buttermilk, and vanilla extract. Beat until combined.
- Add Coffee: Slowly mix in the hot coffee (batter will be thin—this is normal!).
- Bake: Divide batter evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool completely.
Make the Caramel Pecan Layer:
- Melt Caramel: Microwave the caramel candies and heavy cream in 30-second intervals, stirring in between, until smooth.
- Stir in Pecans: Mix in the toasted pecans. Let cool slightly before spreading on the cake.
Make the Ganache:
- Heat Cream & Mix: Warm heavy cream in the microwave until hot (but not boiling), then pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
Assemble the Cake:
- Layer the Cake:
- Place one cake layer on a serving plate.
- Spread the caramel pecan mixture evenly on top.
- Place the second cake layer on top.
- Top with Ganache: Pour the ganache over the cake, letting it drip over the edges.
Decorate & Serve:
- Garnish: Sprinkle extra pecans on top and drizzle with additional caramel and melted chocolate.
- Chill & Serve: Refrigerate for at least 30 minutes before slicing for the best texture.
Notes
- Want extra crunch? Add a layer of chopped pecans between the cake layers before adding the caramel.
- No buttermilk? Substitute with 1 cup milk + 1 tablespoon vinegar (let sit for 5 minutes).
- Storage: Store in the fridge for up to 5 days, but let it sit at room temperature for 15 minutes before serving.