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Turtle Chocolate Layer Cake Recipe

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★★★★★

4.5 from 102 reviews

This Turtle Chocolate Layer Cake is a decadent dessert featuring rich chocolate cake layers filled and frosted with homemade caramel buttercream, toasted pecans, and finished with a luscious chocolate ganache drizzle. The caramel sauce is homemade, creating a perfect balance of sweet and salty flavors that complement the moist cocoa-infused cake. Ideal for celebrations or indulgent treats, this cake showcases layers of flavor and texture with a smooth buttercream, crunchy nuts, and silky ganache.

Ingredients

Scale

Caramel Sauce:

  • 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

Chocolate Cake Layers:

  • 2 cups (260g) all purpose flour
  • 2 cups (414g) granulated sugar
  • 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 extract
  • 1 cup (240ml) hot water

Caramel Buttercream:

  • 2 1/2 cups (560g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 1/2 cup – 3/4 cup homemade caramel sauce (prepared above)
  • Salt, to taste

To Decorate:

  • 1/2 cup chopped pecans, toasted
  • 6 oz (1 cup | 169g) semi-sweet chocolate chips
  • 1/2 cup (180ml) heavy whipping cream

Instructions

  1. Make the Caramel Sauce: Combine granulated sugar and water in a medium to large saucier pan and cook over medium-low heat until sugar dissolves completely, about 3-5 minutes. Add butter and let it melt.
  2. Cook the Caramel: Bring the mixture to a boil over medium heat. Do not whisk during boiling to prevent crystallization. Allow to boil until it turns a deep golden copper color, about 15-20 minutes. Watch carefully and occasionally tilt the pan to cook evenly.
  3. Add Cream to Caramel: Remove pan from heat and slowly stream in the heavy whipping cream while whisking quickly. The mixture will bubble up significantly; continue whisking until fully combined.
  4. Finish Caramel Sauce: Stir in vanilla extract and half a teaspoon of salt, adding more salt to taste. Refrigerate the caramel sauce to cool and thicken. It can be made up to a week in advance.
  5. Prepare Cake Pans and Oven: Line three 8-inch cake pans with parchment paper circles and grease the sides. Preheat oven to 300°F (148°C).
  6. Mix Dry Ingredients: Whisk together flour, granulated sugar, cocoa powder, baking soda, and salt in a large bowl.
  7. Add Wet Ingredients: Incorporate eggs, milk, and vegetable oil into the dry ingredients and mix until smooth. Then add boiling water and vanilla extract, mixing well to make a thin batter.
  8. Bake the Cake Layers: Divide batter evenly among pans and bake for 30-33 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool cakes in pans for 10 minutes, then transfer to wire racks until completely cool.
  9. Make Caramel Buttercream: Beat unsalted butter in a large bowl until smooth. Gradually add half the powdered sugar and mix until combined and smooth. Mix in half a cup of caramel sauce, then add the remaining powdered sugar. Adjust by adding more caramel sauce for desired consistency and flavor. Season with salt to taste.
  10. Level Cakes and Assemble: Once cooled, trim domes off cake layers with a serrated knife. Place the first cake layer on a serving plate and spread about 2/3 cup of caramel buttercream evenly across the top.
  11. Build a Frosting Dam: Pipe a thick border of frosting around the edge of the cake layer to hold the caramel sauce in place.
  12. Add Caramel and Pecans: Spread 1/2 cup of cooled caramel sauce over the center area within the frosting dam and sprinkle with 1/4 cup toasted chopped pecans. Level the dam if needed.
  13. Repeat for Next Layers: Add the second cake layer and repeat frosting, caramel, and pecans steps. Place final cake layer on top and cover the entire cake with a thin crumb coat of caramel buttercream.
  14. Chill the Cake: Refrigerate the cake for 30 minutes to 1 hour to firm the crumb coat.
  15. Final Frosting Layer: Frost the outside of the cake with the remaining caramel buttercream, smoothing it for a clean finish.
  16. Prepare Chocolate Ganache: Place semi-sweet chocolate chips in a medium bowl. Heat heavy cream until just boiling, then pour over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.
  17. Decorate with Ganache: Drizzle ganache around the edges of the cake using a squeeze bottle or spoon, then spread the remaining ganache evenly over the top of the cake.
  18. Final Touches: Allow ganache to set slightly, then pipe remaining caramel buttercream around the top edge. Garnish with additional chopped pecans and drizzle of caramel sauce if desired.
  19. Serve and Store: Refrigerate the cake until ready to serve. Cake is best served chilled or at room temperature and keeps well if stored covered in the refrigerator.

Notes

  • Do not whisk caramel sauce while boiling to prevent sugar crystallization.
  • Be cautious when adding cream to hot caramel as it bubbles vigorously.
  • Make sure to cool cake layers completely before frosting to prevent melting the buttercream.
  • Thin batter is expected due to boiling water; do not overmix otherwise.
  • Chilling the cake after crumb coat helps achieve a smooth final frosting.
  • Ganache should be slightly warm when pouring for smooth drips.
  • Caramel sauce can be made in advance and refrigerated for up to a week.
  • For best results, use parchment paper and grease pans properly to prevent sticking.

Keywords: Turtle Cake, Chocolate Layer Cake, Caramel Buttercream, Chocolate Ganache, Homemade Caramel Sauce, Toasted Pecans, Decadent Cake Dessert

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