Description
Indulgent chocolate turtle cake delivers a symphony of rich chocolate, caramel, and pecans in each delectable slice. Layers of moist chocolate cake drizzled with smooth caramel and crunchy pecans create a heavenly dessert you’ll savor to the last crumb.
Ingredients
Scale
- 2 large eggs
- 2 cups granulated sugar
- 1 ¾ cups (218 g) all-purpose flour
- 1 cup buttermilk
- 1 cup hot coffee (or hot water)
- 1 cup soft caramel candies (like Kraft or Werthers), unwrapped
- 1 cup chopped toasted pecans
- 1 cup semi-sweet chocolate chips
- ¾ cup (72 g) unsweetened cocoa powder
- ½ cup vegetable oil
- ½ cup heavy cream
- ½ tsp salt
- 2 tsps baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ cup heavy cream
- Extra chopped pecans
- Drizzle of caramel and melted chocolate
- Whole pecans for decoration
Instructions
- Oven Preparation: Adjust oven rack to center position and warm to 350F (175C). Coat two 9-inch round cake pans with non-stick spray and line with parchment paper.
- Dry Mixture: Combine flour, cocoa powder, sugar, baking soda, baking powder, and salt in a spacious mixing bowl. Whisk thoroughly to eliminate any potential lumps.
- Wet Integration: Incorporate oil, eggs, buttermilk, and vanilla extract into dry ingredients. Blend until a uniform, smooth batter forms without overmixing.
- Coffee Infusion: Gradually stream hot coffee into batter, stirring gently. The liquid will create a thin consistency, which is perfectly normal for this recipe.
- Baking Process: Distribute batter evenly between prepared pans. Bake for 30-35 minutes, rotating midway through cooking time. Test doneness by inserting a toothpick that should emerge clean. Allow cakes to cool completely on wire rack.
- Caramel Pecan Layer: Melt caramel candies with heavy cream in microwave, stirring at 30-second intervals until silky. Fold in toasted pecans and let mixture slightly cool before application.
- Chocolate Ganache Creation: Heat heavy cream until steaming, then pour over chocolate chips. Allow to rest momentarily, then whisk until glossy and smooth.
- Cake Assembly: Position first cake layer on serving plate. Spread caramel pecan mixture evenly across surface. Carefully place second cake layer on top.
- Final Decoration: Pour ganache over cake, allowing delicate drips to cascade down sides. Scatter additional pecans, then drizzle with extra caramel and melted chocolate.
- Serving Preparation: Refrigerate cake for minimum 30 minutes to set layers and enhance flavor complexity. Slice and serve chilled for optimal texture and taste experience.
Notes
- Use freshly brewed hot coffee that’s not boiling to prevent egg scrambling and ensure smooth batter integration.
- Do not overbake; check cake at 30 minutes to maintain a rich, moist chocolate texture by testing with a toothpick.
- Allow chocolate to rest after pouring hot cream to create a smooth, glossy finish without grainy texture.
- Toast pecans beforehand to intensify their nutty flavor and add a deeper, more complex taste to the caramel layer.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg