Chocolate Turtle Cake

1. Make the Chocolate Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine wet ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
4. Add boiling water: Gradually add the boiling water, mixing constantly. The batter will be thin, which is perfect for a moist cake.
5. Bake the cakes: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Caramel Sauce:

1. Melt the butter: In a medium saucepan, melt the butter over medium heat.
2. Add brown sugar and cream: Stir in the brown sugar and heavy cream, bringing the mixture to a simmer. Cook for 3-5 minutes, whisking constantly, until it thickens slightly.
3. Add vanilla and salt: Remove from heat and stir in the vanilla extract and a pinch of salt. Set aside to cool.

3. Make the Chocolate Ganache:

1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil).
2. Pour over chocolate chips: Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let it sit for 1-2 minutes to melt the chocolate, then stir until smooth and glossy. Set aside to cool slightly.

4. Assemble the Cake:

1. Layer the cakes: Once the cakes are fully cooled, place one cake layer on a serving platter.
2. Add caramel: Drizzle a generous amount of the caramel sauce over the top of the first cake layer.
3. Add pecans: Sprinkle half of the pecan halves on top of the caramel layer.
4. Top with second cake layer: Place the second cake layer on top of the pecans and caramel.
5. Drizzle with ganache: Pour the chocolate ganache over the top layer of the cake, allowing it to drizzle down the sides.
6. Finish with caramel and pecans: Drizzle the remaining caramel sauce over the top and scatter the remaining pecan halves for garnish. Optionally, you can add some chocolate shavings or drizzle for extra flair.

5. Serve and Enjoy:

Let the cake set for about 30 minutes to allow the ganache to firm up slightly. Slice and enjoy this decadent Chocolate Turtle Cake!

Tips & Variations:

• Make it ahead: The cake can be baked a day ahead. Just store the layers wrapped tightly in plastic wrap until ready to assemble.
• More caramel: If you’re a big fan of caramel, feel free to double the caramel sauce recipe for extra gooey goodness between the layers and on top.
• Substitute nuts: If you don’t like pecans, you can use walnuts or even almonds for a different flavor profile.
• Cake variation: If you want to make the cake richer, you could use buttermilk instead of regular milk for a slightly tangy taste and extra moisture.

This Chocolate Turtle Cake is sure to impress with its rich layers of chocolate, creamy caramel, crunchy pecans, and silky ganache. It’s the perfect dessert for anyone who loves the combination of chocolate and caramel, especially in a cake form! Would you like more cake ideas or tips on making this cake even more indulgent? 😊

video instructions available below
Instructions