🐢 TURTLE CARAMEL CAKE
A decadent, show-stopping dessert inspired by classic turtle candies—layers of rich chocolate cake, gooey caramel, crunchy pecans, and silky chocolate ganache!
🍫 INGREDIENTS (Serves 12–16)
CHOCOLATE CAKE LAYERS:
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2 cups (400g) granulated sugar
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1¾ cups (220g) all-purpose flour
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¾ cup (65g) unsweetened cocoa powder (Dutch-process preferred)
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2 tsp baking soda
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1 tsp baking powder
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1 tsp salt
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2 large eggs, room temp
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1 cup (240ml) buttermilk, room temp
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1 cup (240ml) strong black coffee (hot, enhances chocolate flavor!)
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½ cup (120ml) vegetable oil
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2 tsp vanilla extract
CARAMEL PECAN FILLING:
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1½ cups (300g) store-bought or homemade caramel sauce (thick, not runny)
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1½ cups (150g) toasted pecans, chopped
CHOCOLATE GANACHE:
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1½ cups (270g) semi-sweet chocolate chips
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¾ cup (180ml) heavy cream
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1 tbsp unsalted butter
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Pinch of salt
TOPPING (OPTIONAL):
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Extra caramel drizzle
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Pecan halves
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Flaky sea salt
📜 INSTRUCTIONS
1. BAKE THE CHOCOLATE CAKE:
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Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment.
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In a large bowl, sift dry ingredients (sugar, flour, cocoa, baking soda, baking powder, salt).
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Add eggs, buttermilk, coffee, oil, and vanilla. Whisk until smooth (~2 mins).
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Divide batter evenly between pans. Bake 30–35 mins until a toothpick comes out clean.
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Cool in pans 10 mins, then transfer to a wire rack to cool completely.
2. TOAST THE PECANS:
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Spread pecans on a baking sheet. Toast at 350°F (175°C) for 5–8 mins, stirring once, until fragrant. Cool and chop.
3. MAKE THE GANACHE:
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Heat heavy cream until steaming (not boiling). Pour over chocolate chips in a bowl. Let sit 2 mins, then stir until smooth. Add butter and salt, stir to combine. Cool slightly to thicken.
4. ASSEMBLE THE CAKE:
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First layer: Place one cake on a plate. Spread ¾ cup caramel sauce, then sprinkle ½ cup pecans.
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Second layer: Add the next cake. Pour ½ the ganache over the top, letting it drip down the sides. Chill 10 mins to set.
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Final touches: Drizzle remaining caramel, sprinkle remaining pecans, and add a second layer of ganache. Garnish with pecan halves and sea salt.
💡 PRO TIPS
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Caramel shortcut: Use soft caramel candies + 2 tbsp cream, melted together.
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Fluffier cake: Substitute hot water for coffee if preferred.
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Make ahead: Bake cakes 1 day early; store wrapped at room temp. Ganache can be refrigerated (reheat gently).
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Serving: Bring to room temp before slicing for clean cuts!
WHY IT’S A SHOWSTOPPER
✨ Four layers of indulgence—moist cake, sticky caramel, crunchy nuts, and glossy chocolate.
✨ Perfect for celebrations (birthdays, holidays, or “just because”).
✨ Customizable: Swap pecans for walnuts or add a bourbon kick to the caramel!
Serve with vanilla ice cream for the ultimate turtle experience. 🍨 Let me know if you’d like a mini cupcake version! 😊