Turtle Chocolate Cake (Print Version)
# Ingredients:
→ Caramel Sauce
01 -
2 cups white sugar (414g)
02 -
1 cup water (240ml)
03 -
1/2 cup unsalted butter (112g)
04 -
1 cup heavy cream (240ml)
05 -
1 tablespoon pure vanilla extract
06 -
1 teaspoon salt
→ Chocolate Cake
07 -
2 cups plain flour (260g)
08 -
2 cups sugar (414g)
09 -
3/4 cup natural cocoa powder (85g)
10 -
2 teaspoons baking soda
11 -
1 teaspoon salt
12 -
2 large eggs
13 -
1 cup milk (240ml)
14 -
1 cup veggie oil (240ml)
15 -
1 1/2 teaspoons vanilla
16 -
1 cup hot water (240ml)
→ Caramel Buttercream
17 -
2 1/2 cups room temp unsalted butter (560g)
18 -
10 cups icing sugar (1150g)
19 -
1/2-3/4 cup homemade caramel sauce (from above)
20 -
Salt to taste
21 -
1/2 cup toasted pecans, chopped
→ Chocolate Ganache
22 -
6 oz semi-sweet chocolate chips (169g)
23 -
1/2 cup heavy cream (180ml)
# Instructions:
01 -
Mix sugar with water until fully dissolved. Toss in butter and let boil until it turns a deep copper color. Slowly add cream, vanilla, and salt. Cool in fridge.
02 -
Combine all dry stuff first. Add in the wet ingredients next. Finish with hot water. Split batter into three 8-inch pans and cook at 300°F for about 30-33 minutes.
03 -
Whip butter till it's fluffy. Add icing sugar bit by bit with caramel sauce and salt. Keep mixing until you get the right texture.
04 -
Stack cake layers with buttercream, caramel, and pecans between each. Put on a thin coat and chill. Then add the final frosting layer.
05 -
Heat cream and pour over chocolate chips. Stir until smooth and glossy. Let it drip down the sides and cover the top. Add buttercream swirls, caramel drizzles, and sprinkle with pecans.
# Notes:
01 -
Stays fresh for 3-4 days when kept covered
02 -
Tastes great cold or at room temp
03 -
You can make the caramel sauce up to a week early