Prep Time 30 mins
Cook Time 35 mins
Rest Time 2 hrs
Total Time 3 hrs 5 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 12
Best Season: Fall, Winter
Description

A rich and decadent Chocolate Turtle Cake made with layers of moist chocolate cake, gooey caramel, crunchy pecans, and silky chocolate ganache. This indulgent dessert is perfect for holidays, birthdays, or anytime you want to impress your guests with a show-stopping treat.

Ingredients
    For the Chocolate Cake
  • 2 cup all-purpose flour (sifted)
  • 1 ¾ cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs (room temperature)
  • 1 cup whole milk (room temperature)
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
    • For the Caramel Filling
  • 1 cup caramel sauce (store-bought or homemade)
  • 1 ½ cup chopped pecans (lightly toasted)
    • For the Chocolate Ganache
  • 1 cup heavy cream
  • 225 g semi-sweet chocolate (chopped or chips)
    • Optional Garnish
  • ½ cup whole pecans
  • Drizzle of caramel sauce
  • Sea salt flakes (for a sweet-salty contrast)
Instructions
    Prepare the Cake Batter
  1. 1
    Preheat the oven to 175°C. Grease and flour two 9-inch round cake pans and line the bottom with parchment paper. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix eggs, milk, oil, and vanilla extract. Slowly combine wet and dry ingredients, then stir in boiling water. The batter will be thin—this is normal.
    2. Bake the Cakes
  2. 2
    Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
    3. Toast the Pecans
  3. 3
    While the cakes are baking, toast the chopped pecans in a dry skillet over medium heat for 5–6 minutes until fragrant. Set aside to cool.
    4. Make the Chocolate Ganache
  4. 4
    Heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Allow it to cool and thicken slightly before assembling.
    5. Assemble the Cake
  5. 5
    Place one cake layer on a serving plate. Spread a generous layer of caramel sauce over the top and sprinkle with toasted pecans. Add the second cake layer. Pour the ganache over the top, letting it drip down the sides. Chill the cake for at least 1 hour to set.
    6. Garnish and Serve
  6. 6
    Top with whole pecans, a drizzle of caramel sauce, and a sprinkle of sea salt flakes if desired. Slice and serve.
Note

Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Make-Ahead Tip: You can bake the cake layers a day ahead and store them wrapped tightly in plastic.

Homemade Caramel Sauce Tip: For a richer flavor, make your own caramel with sugar, butter, and cream.

Variations: Add a layer of chocolate mousse between cakes for a twist. Substitute walnuts if you prefer.

Keywords: chocolate dessert, caramel cake, turtle cake, pecan cake, holiday cake
Read it online: https://petitepanini.com/recipe/chocolate-turtle-cake-recipe/