Turtle Chocolate Layer Cake Caramel is a decadent dream for any dessert lover, bringing together the irresistible flavors of chocolate, caramel, and pecans in a beautifully layered cake you can easily recreate at home. This recipe is your ticket to impressing guests or simply treating yourself to something truly special.
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Key Ingredients for Turtle Chocolate Layer Cake Caramel:
- For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil (or other neutral oil)
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water)
- For the Creamy Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into cubes
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the Chocolate Ganache Frosting:
- 1 ½ cups semi-sweet chocolate chips (or chopped semi-sweet chocolate)
- ¾ cup heavy cream
- For Assembly & Decoration:
- 1 cup chopped pecans, toasted
- Additional caramel sauce for drizzling
- Optional: Chocolate shavings or curls for garnish
How to Make Turtle Chocolate Layer Cake Caramel:
Prepare for pure chocolate bliss with this Turtle Chocolate Layer Cake Caramel recipe, designed to be surprisingly straightforward yet utterly spectacular. In approximately 2.5 hours (including baking and cooling), you’ll transform simple ingredients into a moist, rich chocolate cake, luscious caramel, and smooth ganache, all kissed with crunchy pecans. This cake is a showstopper for any occasion.
Step-by-Step Instructions
Prepare the Chocolate Cake Layers:
- Preheat and Flour: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps of cocoa powder.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients. Beat on medium speed with an electric mixer (or whisk vigorously by hand) until just combined. The batter will be thick.
- Add Hot Coffee: Carefully pour in the hot brewed coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and has a pourable consistency. Be careful not to overmix. The hot liquid helps bloom the cocoa powder for a deeper chocolate flavor.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are fully cooled before frosting.
Make the Creamy Caramel Sauce:
- Melt Sugar: In a medium, heavy-bottomed saucepan over medium heat, melt the granulated sugar without stirring initially. Once it begins to melt and turn amber around the edges, you can gently swirl the pan or stir with a heatproof spatula to ensure even caramelization. Cook until a deep amber color is achieved. Be careful not to burn it, as this will make it bitter.
- Add Butter: Remove the saucepan from the heat. Carefully add the cubed unsalted butter, one cube at a time, whisking constantly until each cube is melted before adding the next. The mixture will bubble vigorously.
- Incorporate Cream: Slowly and carefully, pour in the heavy cream while whisking continuously. The mixture will bubble up again; continue whisking until smooth.
- Finish the Sauce: Return the saucepan to low heat if needed and cook for another minute, stirring constantly, until the sauce is smooth and slightly thickened. Remove from heat and stir in the vanilla extract and salt. Let the caramel sauce cool slightly before using. It will thicken further as it cools.
Prepare the Chocolate Ganache Frosting:
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.
- Pour over Chocolate: Place the chocolate chips (or chopped chocolate) in a heatproof bowl. Pour the hot cream over the chocolate.
- Let Stand and Whisk: Let the mixture sit undisturbed for 5 minutes to allow the heat to melt the chocolate. Then, gently whisk from the center outwards until the ganache is smooth, glossy, and completely combined.
- Cool Ganache: Let the ganache cool at room temperature, stirring occasionally, until it reaches a spreadable consistency, similar to thick pudding. This can take 1-2 hours, or you can speed it up slightly by refrigerating it, but stir frequently to prevent it from hardening unevenly.
Assemble the Turtle Chocolate Layer Cake Caramel:
- Level Cakes (Optional): If your cake layers have domed tops, you can gently level them with a serrated knife to create flat surfaces for easier stacking.
- First Layer: Place one cooled chocolate cake layer on your serving plate or cake stand. Spread a generous layer of the cooled chocolate ganache over the top. Drizzle a good amount of the caramel sauce over the ganache and sprinkle a layer of toasted chopped pecans.
- Second Layer: Carefully place the second chocolate cake layer on top of the first.
- Frost the Cake: Frost the entire cake (top and sides) with the remaining chocolate ganache. Use an offset spatula for a smooth finish or create swirls for a more rustic look.
- Decorate: Drizzle more caramel sauce over the top of the cake, letting it cascade down the sides. Sprinkle the remaining toasted pecans generously over the top and sides of the cake. Add chocolate shavings or curls if desired.
- Chill: For best results, refrigerate the cake for at least 30 minutes before slicing and serving to allow the frosting and caramel to set properly.
Why You’ll Love This Turtle Chocolate Layer Cake Caramel:
This Turtle Chocolate Layer Cake Caramel is an absolute showstopper, boasting intensely moist chocolate cake layers generously filled and frosted with rich chocolate ganache, all enrobed in a gloriously gooey, homemade caramel sauce studded with crunchy pecans. It’s a symphony of textures and flavors that will have everyone asking for seconds, a decadent experience that rivals any bakery’s finest creations without the hefty price tag. Unlike a simple chocolate cake, the addition of the homemade caramel and the classic turtle trio of chocolate, caramel, and pecans elevates this dessert to a whole new level of indulgence.
You absolutely must try this recipe to experience its complex flavors and incredibly satisfying texture for yourself! Whether you’re celebrating a special occasion or simply craving an extraordinary treat, this Turtle Chocolate Layer Cake Caramel is guaranteed to be a hit. Get ready to impress and delight your taste buds with every single bite – grab your apron and let’s get baking!
Storing and Reheating Tips:
- Refrigeration: Store any leftover Turtle Chocolate Layer Cake Caramel in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. The refrigeration will help the cake firm up, making it easier to slice cleanly.
- Freezing (Whole Cake or Slices): For longer storage, you can freeze the cake.
- Whole Cake: Once assembled and the frosting has set, wrap the entire cake tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2-3 months.
- Individual Slices: Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or bag. Freeze for up to 2-3 months.
- Thawing: To thaw, remove the cake or slices from the freezer and let them thaw in the refrigerator overnight. If you prefer a slightly warmer cake, you can let it sit at room temperature for about 30-60 minutes after refrigerating before serving.
- Reheating (Individual Slices): If you prefer a slightly warm slice, you can carefully microwave an individual slice for about 10-15 seconds, or until just warmed through. Be cautious not to overheat, which can make the cake dry.
Final Thoughts:
This Turtle Chocolate Layer Cake Caramel is the ultimate treat for any chocolate and caramel enthusiast. Easy to make and unbelievably delicious, we encourage you wholeheartedly to whip up this exquisite dessert at home. Your loved ones will thank you for it!
Read more also:
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- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Turtle Chocolate Layer Cake Caramel
A decadent dream for any dessert lover, bringing together the irresistible flavors of chocolate, caramel, and pecans in a beautifully layered cake you can easily recreate at home. This recipe is your ticket to impressing guests or simply treating yourself to something truly special.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps of cocoa powder.2 cups all-purpose flour, 1.75 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1.5 teaspoons baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, at room temperature, 1 cup buttermilk, at room temperature, 0.5 cup vegetable oil (or other neutral oil), 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients. Beat on medium speed with an electric mixer (or whisk vigorously by hand) until just combined. The batter will be thick.2 cups all-purpose flour, 1.75 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1.5 teaspoons baking powder, 1 teaspoon salt, 2 large eggs, at room temperature, 1 cup buttermilk, at room temperature, 0.5 cup vegetable oil (or other neutral oil), 2 teaspoons vanilla extract
- Carefully pour in the hot brewed coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and has a pourable consistency. Be careful not to overmix. The hot liquid helps bloom the cocoa powder for a deeper chocolate flavor.1 cup hot brewed coffee (or hot water)
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are fully cooled before frosting.
- In a medium, heavy-bottomed saucepan over medium heat, melt the granulated sugar without stirring initially. Once it begins to melt and turn amber around the edges, you can gently swirl the pan or stir with a heatproof spatula to ensure even caramelization. Cook until a deep amber color is achieved. Be careful not to burn it, as this will make it bitter.1 cup granulated sugar
- Remove the saucepan from the heat. Carefully add the cubed unsalted butter, one cube at a time, whisking constantly until each cube is melted before adding the next. The mixture will bubble vigorously.6 tablespoons unsalted butter, cut into cubes
- Slowly and carefully, pour in the heavy cream while whisking continuously. The mixture will bubble up again; continue whisking until smooth.0.5 cup heavy cream
- Return the saucepan to low heat if needed and cook for another minute, stirring constantly, until the sauce is smooth and slightly thickened. Remove from heat and stir in the vanilla extract and salt. Let the caramel sauce cool slightly before using. It will thicken further as it cools.1 teaspoon vanilla extract, 0.25 teaspoon salt
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.0.75 cup heavy cream
- Place the chocolate chips (or chopped chocolate) in a heatproof bowl. Pour the hot cream over the chocolate.1.5 cups semi-sweet chocolate chips (or chopped semi-sweet chocolate)
- Let the mixture sit undisturbed for 5 minutes to allow the heat to melt the chocolate. Then, gently whisk from the center outwards until the ganache is smooth, glossy, and completely combined.
- Let the ganache cool at room temperature, stirring occasionally, until it reaches a spreadable consistency, similar to thick pudding. This can take 1-2 hours, or you can speed it up slightly by refrigerating it, but stir frequently to prevent it from hardening unevenly.
- If your cake layers have domed tops, you can gently level them with a serrated knife to create flat surfaces for easier stacking.
- Place one cooled chocolate cake layer on your serving plate or cake stand. Spread a generous layer of the cooled chocolate ganache over the top. Drizzle a good amount of the caramel sauce over the ganache and sprinkle a layer of toasted chopped pecans.1 cup chopped pecans, toasted
- Carefully place the second chocolate cake layer on top of the first.
- Frost the entire cake (top and sides) with the remaining chocolate ganache. Use an offset spatula for a smooth finish or create swirls for a more rustic look.
- Drizzle more caramel sauce over the top of the cake, letting it cascade down the sides. Sprinkle the remaining toasted pecans generously over the top and sides of the cake. Add chocolate shavings or curls if desired.Additional caramel sauce for drizzling, 1 cup chopped pecans, toasted, Optional: Chocolate shavings or curls for garnish
- For best results, refrigerate the cake for at least 30 minutes before slicing and serving to allow the frosting and caramel to set properly.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Can be frozen whole or in slices for up to 2-3 months.