🍫🐢 Chocolate Turtle Cake
🧾 Ingredients:
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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3/4 cup unsweetened cocoa powder
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1 1/2 tsp baking powder
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1 1/2 tsp baking soda
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1 tsp salt
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1 cup whole milk
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1/2 cup vegetable oil
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2 large eggs
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2 tsp vanilla extract
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1 cup boiling water
For the Caramel Pecan Layer:
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1 cup caramel sauce (store-bought or homemade)
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1 1/2 cups chopped pecans, toasted
For the Chocolate Ganache:
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1 cup heavy cream
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8 oz semisweet chocolate chips or chopped chocolate
🔧 Instructions:
1. Bake the cake:
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add milk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes.
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Stir in boiling water (batter will be thin).
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Divide batter evenly between pans.
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Bake 30–35 minutes or until a toothpick inserted comes out clean.
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Cool in pans 10 minutes, then transfer to wire racks to cool completely.
2. Toast pecans:
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While cake cools, toast pecans in a dry skillet over medium heat for 5 minutes until fragrant. Set aside.
3. Prepare ganache:
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Heat heavy cream in a saucepan just until simmering.
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Pour over chocolate in a bowl. Let sit 2–3 minutes, then stir until smooth and glossy.
4. Assemble the cake:
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Place one cake layer on a serving plate.
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Spread caramel sauce evenly over the layer.
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Sprinkle toasted pecans over caramel.
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Top with second cake layer.
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Pour ganache over the top, letting it drip down the sides.
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Garnish with extra pecans if desired.
5. Chill and serve:
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Refrigerate at least 30 minutes to set ganache before slicing.
✅ Tips:
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Use salted caramel for a sweet-salty contrast.
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Substitute walnuts or almonds if preferred.
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For extra gooeyness, drizzle more caramel on each slice when serving.
Would you like a gluten-free version or to turn this into cupcakes?