Print

Turtle Chocolate Layer Cake

Print Recipe

A rich and moist turtle chocolate layer cake filled with buttery caramel, crunchy toasted pecans, and topped with glossy chocolate ganache.

Ingredients

Scale
  • 2 cups (414g) granulated sugar (for caramel)
  • 1 cup (240ml) water (for caramel)
  • 1/2 cup (112g) unsalted butter (for caramel)
  • 1 cup (240ml) heavy whipping cream (for caramel)
  • 1 tbsp vanilla extract
  • 1 tsp salt (for caramel)
  • 2 cups (260g) all purpose flour
  • 2 cups (414g) granulated sugar (for cake)
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt (for cake)
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla (for cake)
  • 1 cup (240ml) hot water
  • 2 1/2 cups (560g) unsalted butter, room temperature (for buttercream)
  • 10 cups (1150g) powdered sugar
  • 1/2 cup – 3/4 cup caramel sauce (from above), 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 (for ganache)

Instructions

  1. Combine the granulated sugar and water in a medium pan for the caramel. Cook over medium-low heat until the sugar dissolves, about 3-5 minutes. Add the butter and let melt.
  2. Bring the mixture to a boil over medium heat. Boil until it reaches a deep golden copper color, about 15-20 minutes. Watch closely.
  3. Remove from heat and add the heavy whipping cream while whisking. Cool in fridge.
  4. Prepare three 8 inch pans with parchment and grease sides. Preheat oven to 300°F (148°C).
  5. Whisk dry ingredients in a large bowl. Add eggs, milk, and oil and mix. Stir in boiling water and vanilla.
  6. Divide batter between pans and bake 30-33 minutes or until a toothpick comes out with a few crumbs. Cool 10 minutes in pans then move to racks to cool fully.
  7. Beat butter for the buttercream until smooth. Gradually add half the powdered sugar. Add about 1/2 cup caramel and mix. Add remaining powdered sugar and more caramel to reach flavor and consistency. Season with salt.
  8. Level the domes of the cakes. Place the first layer, spread about 2/3 cup frosting, pipe a frosting dam, add 1/2 cup caramel, sprinkle 1/4 cup chopped pecans. Repeat for the second layer.
  9. Apply a crumb coat and chill 30-60 minutes. Frost outside with remaining buttercream.
  10. Make ganache by pouring hot cream over chocolate chips and whisking until smooth. Drizzle ganache around edge and pour remaining on top. Pipe remaining frosting and add chopped pecans.
  11. Refrigerate until ready to serve.

Notes

Store the cake covered in the fridge for up to 3-4 days. Can be frozen as slices for up to a month.

Nutrition

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