Chocolate Turtle Cake
Indulge your sweet tooth with this show-stopping Chocolate Turtle Cake, a decadent dessert layered with rich chocolate, gooey caramel, and crunchy toasted pecans. This crowd-pleaser combines the perfect balance of textures, from its moist, fudgy cake base to its velvety caramel filling and glossy chocolate ganache drizzle on top. Made with simple pantry staples like cocoa powder and caramel candies, this recipe takes indulgence to the next level with its luxurious homemade touches. Perfect for birthdays, special occasions, or just a self-indulgent treat, this chocolate turtle cake is as stunning to look at as it is delicious. Serve it slightly chilled for the ultimate flavor experience, and don’t forget the optional powdered sugar garnish for a picture-perfect finish!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 14 ounces soft caramel candies
- 0.25 cup heavy cream
- 1.5 cups toasted pecans
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until fully incorporated.
Gradually stir in the boiling water. The batter will be thin, but this helps create a moist cake.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes bake, prepare the caramel filling. In a microwave-safe bowl, heat the caramel candies and heavy cream in 30-second intervals, stirring after each interval, until smooth and melted.
Once the cakes are done, let them cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, then set them aside to cool.
To assemble the cake, place one cake layer on a serving platter. Spread a thick layer of caramel sauce over the top and sprinkle with half of the toasted pecans.
Place the second cake layer on top and repeat with the remaining caramel sauce and toasted pecans.
For the ganache topping, melt the chocolate chips and butter in a microwave-safe bowl, using 30-second intervals and stirring after each. Once smooth, let the ganache cool slightly before drizzling it over the cake.
Optional: Dust the top of the cake with powdered sugar for garnish before serving.
Refrigerate the cake for 30 minutes before slicing to set the layers. Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 61.7 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 392 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
