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Turtle Chocolate Layer Cake

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  • Author: angela
  • Total Time: 105 minutes
  • Yield: 12-16 servings 1x
  • Diet: None

Description

A decadent Turtle Chocolate Layer Cake that combines rich chocolate, creamy buttercream, luscious caramel, and crunchy pecans—a cake sure to impress anyone.

Ingredients

Scale
  • 2 cups (414g) granulated sugar
  • 1 cup (240ml) water
  • 1/2 cup (112g) unsalted butter
  • 1 cup (240ml) heavy whipping cream
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 2 cups (260g) all-purpose flour
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) hot water
  • 2 1/2 cups (560g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 1/2 cup – 3/4 cup caramel sauce
  • Salt, to taste
  • 1/2 cup chopped pecans, toasted
  • 6 oz (1 cup | 169g) semi-sweet chocolate chips
  • 1/2 cup (180ml) heavy whipping cream

Instructions

  1. Combine the granulated sugar and water in a medium to large saucier pan. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes.
  2. Add the butter and let it melt. Over medium heat, bring the mixture to a boil. Stop whisking to avoid crystallization and let it boil until it turns a deep golden copper color, about 15-20 minutes.
  3. Remove the pan from the heat and immediately add the heavy whipping cream in a slow, steady stream. Whisk quickly until well combined.
  4. Stir in the vanilla extract and half a teaspoon of salt, adjusting to taste. Set aside to cool in the fridge.
  5. Prepare three 8-inch cake pans by lining the bottom with parchment paper circles and greasing the sides. Preheat your oven to 300°F (148°C).
  6. Add all dry ingredients (flour, cocoa powder, baking soda, salt) in a large bowl and whisk together until well combined.
  7. Add the eggs, milk, and vegetable oil to the dry mixture and mix well until fully incorporated. End with the boiling water and vanilla extract, mixing until the batter is smooth.
  8. Divide the batter evenly between the prepared cake pans. Bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
  9. Allow the cakes to cool in the pans for about 10 minutes, then carefully remove them to cooling racks to cool completely.
  10. Beat the room temperature butter in a large mixing bowl until smooth. Gradually add half of the powdered sugar and mix until well combined.
  11. Incorporate about 1/2 cup of the caramel sauce. Mix until smooth, add the remaining powdered sugar and adjust with additional caramel sauce until desired consistency is reached. Season with salt to taste.
  12. Once the cakes are fully cooled, use a serrated knife to level the tops gently.
  13. Place the first layer of cake on a serving plate. Spread about 2/3 cup of frosting evenly on top.
  14. Pipe a dam around the edge of the frosting to hold the caramel sauce in. Pour about 1/2 cup of caramel sauce inside the dam, spreading it evenly. Then, sprinkle 1/4 cup of chopped pecans over the caramel.
  15. Add the second layer of cake and repeat the process with frosting, caramel, and pecans. Finish with the last layer.
  16. Add a thin layer of frosting over the entire cake to catch any crumbs. Chill in the fridge for about 30-60 minutes to firm it up.
  17. Once firm, frost the outside of the cake with the remaining caramel buttercream.
  18. For the ganache, place the chocolate chips in a bowl. Heat the heavy whipping cream until it begins to boil, then pour over the chocolate chips.
  19. Allow it to sit for 2-3 minutes before whisking until smooth.
  20. Drizzle the ganache around the edge of the cake and pour the remainder on top. Pipe the remaining frosting on the top edges, finishing with a drizzle of caramel sauce and a sprinkle of toasted pecans.
  21. Refrigerate the cake until you are ready to serve, best enjoyed chilled or at room temperature.

Notes

Store covered in the refrigerator for 3-4 days. For best texture, allow to sit at room temperature before serving.

  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 715
  • Sugar: 79g
  • Sodium: 390mg
  • Fat: 33g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 102g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 50mg

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Find it online: https://www.quickgusto.com/turtle-chocolate-layer-cake/

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