Chocolate Turtle Cake
TOTAL TIME: Prep: 3 hours Bake: 20 min. + cooling
YIELD: 16 servings.
We created this decadent chocolate cake showcasing a creamy caramel layer and rich ganache. A small slice goes a long way to satisfy a sweet tooth.—Taste of Home Test Kitchen
Ingredients
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1 cup dark baking cocoa
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1 cup boiling water
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1 cup butter, softened
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2-1/4 cups sugar
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4 eggs
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1-1/2 teaspoons vanilla extract
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2-3/4 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 cup buttermilk
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CARAMEL LAYER:
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1 teaspoon butter
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1 cup chopped pecans
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1/2 cup plus 1 tablespoon sugar
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1/2 cup plus 1 tablespoon packed brown sugar
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1 cup heavy whipping cream, divided
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1/2 cup dark corn syrup
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6 tablespoons butter, cubed
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GANACHE LAYER:
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1 teaspoon butter
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1 cup chopped pecans
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1 cup dark chocolate chips
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2/3 cup heavy whipping cream
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FROSTING:
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2 ounces unsweetened chocolate, chopped
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1/3 cup dark chocolate chips
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4 cups confectioners' sugar
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3/4 cup butter, softened
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1/4 cup milk
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1 tablespoon dark baking cocoa
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1 teaspoon vanilla extract
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GARNISHES:
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Chocolate curls or other decorations
Directions
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1.
Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition.
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2.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3.
For caramel layer: Line a 9-in. round pan with foil and grease the foil with butter. Sprinkle with pecans; set aside.
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4.
In a large heavy saucepan, combine the sugar, brown sugar, 1/2 cup cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 5 minutes. Gradually stir in remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes.
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5.
Remove from the heat. Quickly pour into prepared pan (do not scrape saucepan). Cool.
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6.
For ganache layer: Line a 9-in. round pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with pecans; set aside. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over pecans. Cool to room temperature; chill until set.
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7.
For frosting: In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat the confectioners' sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate.
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8.
To assemble cake: Place one cake layer on a serving plate; remove foil from caramel and place on top. Top with another cake layer; remove foil from ganache and place on top. Top with remaining cake layer. Frost top and sides of cake. Garnish as desired.
Nutrition Facts
1 slice: 1138 calories, 59g fat (32g saturated fat), 153mg cholesterol, 483mg sodium, 152g carbohydrate (118g sugars, 4g fiber), 10g protein.
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