Description
This Turtle Chocolate Layer Cake is a decadent American dessert featuring moist chocolate cake layers layered with rich caramel sauce, toasted pecans, and a smooth chocolate ganache. The combination of chocolate, caramel, and nuts creates a delightful texture and flavor experience perfect for special occasions or indulgent treats.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
Other Ingredients
- 1 1/2 cups caramel sauce, divided
- 1 1/2 cups chopped pecans, toasted
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy cream
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Mix until smooth and well incorporated.
- Incorporate Coffee: Slowly stir in the hot brewed coffee until the batter is fully combined. The batter will be thin, which is normal for a moist chocolate cake.
- Bake the Cake Layers: Divide the batter evenly among the three prepared cake pans. Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before assembling.
- Prepare Chocolate Ganache: Heat the heavy cream gently until just simmering. Pour the hot cream over the semisweet chocolate chips and let sit for 2 minutes. Stir until the ganache is smooth and glossy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of caramel sauce on top, then sprinkle with toasted pecans. Drizzle with some of the chocolate ganache. Repeat this layering with the second cake layer.
- Finish the Cake: Place the final cake layer on top. Frost the entire cake with the remaining ganache, smoothing it over the top and sides.
- Decorate: Drizzle the remaining caramel sauce over the ganache and press chopped pecans onto the top and sides of the cake for decoration and added texture.
Notes
- Use homemade caramel sauce for the richest flavor and best results.
- Lightly toast the pecans to enhance their nutty aroma and crunch.
- This cake can be baked a day ahead and stored covered at room temperature without loss of flavor or texture.
