This rich Chocolate Turtle Cake has layers of chocolate cake, ganache, caramel sauce, toasted nuts, and chocolate buttercream. Everyone will love it!
– 2 cups granulated sugar (400g) – 2 ¾ cups All Purpose Flour (322g) – 1 cup unsweetened cocoa (82g) – 2 teaspoons Baking Soda (10g) – ½ teaspoon Baking Powder (2g) – ½ teaspoon Salt (2g) – 1 stick + 5 Tablespoon – 1 cup Sour Cream (242g) – 1 cup Milk (220g) – 4 eggs room temperature – 1 teaspoon vanilla extract (4g) – 1 cup Hot Coffee (220g) – ½ stick unsalted butter – 1 cup light brown sugar – ½ cup heavy cream (126g) – ½ teaspoon salt (2g) – 1 teaspoon vanilla extract (4g) – 1 Tablespoon light corn syrup (18g) – 3 oz Chocolate Semi-sweet – 3 sticks unsalted butter – 8 cups powdered sugar (920g) – 1 cup Hershey's Special Dark – 1 teaspoon salt – ½ cup milk 121 gram – 2 teaspoons vanilla 12 gram – 1 cup pecan
Ingredients
Heat oven to 325. Oil and flour three 9-inch pans. This recipe mixes using reverse creaming.Mix sugar, flour, cocoa, baking soda, baking powder, and salt in a mixing bowl for one minute.
Slowly add butter slices and whisk until crumbly and sandy. Mix only till "sandy" consistency.In another bowl, combine sour cream, eggs, milk, and vanilla. Fork-mix. After adding these wet ingredients, add coffee to the batter.
Set a timer for 1 ½ minutes and slowly stir half of the egg mixture into the butter/flour combination. Begin mixing on low speed, then increase to medium for 1 ½ minutes. Avoid mixing above medium speed.
Scrape basin, stop mixer, and add half the egg mixture. Mix medium-speed for 20 seconds.Pour in the last egg mixture after stopping the mixer and scraping the sides. Add 20 seconds of medium-speed mixing.Slowly add hot coffee and blend for 30 seconds. Runny batter is fine!
This recipe yields approximately 9 ½ cups of batter. Put the batter in three 9" pans and bake at 325 degrees for 25–30 minutes until the middle springs back and a toothpick comes out clean.
Over medium heat, melt butter in a medium sauce pan (deep enough to prevent boiling). Combine the brown sugar and additional ingredients.Stir to combine, avoiding pan sides. Once the mixture boils, lower the heat.
Check the pot for boiling after 5–6 minutes of covering and simmering.Remember that caramel thickens when cooled.Makes 1 cup caramel. Up to 2 weeks in an airtight container in the fridge.
Put chocolate in a microwave-safe bowl.Pour heavy cream over chocolate and microwave for 30 seconds. Refer to our notice below for times.Remove and stir. Microwave 15 seconds more.
Repeat as needed in 15-second bursts. Let the chocolate remain for 1 minute after melting almost completely before stirring. Stir until silky smooth.
Add caramel, ganache, and toasted chopped pecans. Add another cake layer and repeat. Add the last cake layer and frost with Chocolate Buttercream.
Add caramel, ganache, and toasted pecans. Decorate as desired. Wilton 6B french tip stars were piped around the top and sprinkled with pecans. I also added a shell border to the cake foundation.
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