Turtle Chocolate Layer Cake for new year !! 

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The Turtle Chocolate Layer Cake is a decadent dessert that combines rich chocolate flavor with caramel and pecans, reminiscent of the popular turtle candy. Here’s a description of this indulgent cake:

 

 

 

 

Layers of Moist Chocolate Cake: The base of the cake consists of layers of moist and tender chocolate cake. Each layer is rich and deeply flavored, providing a perfect canvas for the other components.

 

 

 

 

 

Creamy Chocolate Frosting: Between each layer and covering the entire cake is a creamy chocolate frosting. This frosting is smooth, velvety, and loaded with intense chocolate flavor, adding richness to every bite.

 

 

 

 

 

 

 

Caramel Drizzle: To enhance the flavor profile and add a touch of sweetness, the cake is drizzled with a luscious caramel sauce. The caramel adds a delicious contrast to the chocolate and complements the overall taste experience.

 

 

 

 

 

 

Crunchy Pecan Topping: Finally, the cake is finished with a generous sprinkle of chopped pecans. These nuts provide a satisfying crunch and nutty flavor, elevating the texture and adding a delightful contrast to the soft cake and creamy frosting.

 

 

 

 

 

 

 

 

Overall, the Turtle Chocolate Layer Cake offers a perfect balance of flavors and textures, making it a favorite dessert for chocolate lovers everywhere. Whether served at special occasions or enjoyed as a sweet indulgence, this cake is sure to impress with its irresistible combination of chocolate, caramel, and pecans.

 

 

 

 

 

 

This Turtle Chocolate Layer Cake starts with rich, decadent and moist chocolate cake layers that are filled with a caramel pecan sauce and covered in a smooth caramel frosting, then finished off with a caramel and ganache drip and chopped pecans!

 

 

 

 

 

INGREDIENTS

CARAMEL PECAN FILLING:

  • 2 tablespoon unsalted butter
  • 1 cup pecan halves
  • 2 cups granulated sugar
  • ¾ cup salted butter, cut into cubes
  • 1 cup heavy cream, room temperature
  • 2 teaspoon pure vanilla extract (optional)
  • 2 teaspoons fine sea salt

SALTED CARAMEL SAUCE:

  • 1 cup granulated sugar
  • 6 tablespoon salted butter, cubed
  • ½ cup heavy cream, room temperature
  • 1 teaspoon pure vanilla extract (optional)
  • 1 teaspoon fine sea salt

CHOCOLATE CAKE LAYERS:

  • 2 and ¼ cups all purpose flour
  • 1 and ½ cups unsweetened cocoa powder
  • 1 and ½ teaspoon salt
  • 2 and ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 and ½ cups unsalted butter, room temperature
  • 2 and ¼ cups granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup sour cream, room temperature
  • 1 and ½ tablespoon pure vanilla extract
  • 1 and ½ tablespoon instant coffee granules
  • 2 and ¼ cups buttermilk, room temperature

SALTED CARAMEL BUTTERCREAM:

  • 3 cups Unsalted Butter, softened to room temperature
  • 12 cups Powdered Sugar, sifted
  • ¾ cup Salted Caramel Sauce, cooled completely(recipe above)
  • 3-6 tablespoon heavy cream or milk, as needed

GANACHE DRIP:

  • 1 cup dark chocolate chips
  • ½ cup heavy whipping cream
  • ADDITIONAL GARNISH:
  • 2 cups chopped pecans

     Instructions:

    1. Make the Chocolate Cake Layers:
    1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
    2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat on medium speed until well combined.
    4. Stir in the boiling water until the batter is smooth. The batter will be thin.
    5. Divide the batter evenly among the prepared cake pans.
    6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
    7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

    #### 2. Make the Chocolate Frosting:
    1. In a large mixing bowl, beat the softened butter until creamy.
    2. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream or milk, and beat until smooth and creamy.
    3. Beat in the vanilla extract and a pinch of salt until well combined.

    #### 3. Make the Caramel Sauce:
    1. In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or spatula.
    2. Continue to cook the sugar until it melts and turns amber in color, being careful not to burn it.
    3. Once the sugar has melted completely and turned into caramel, add the butter and stir until melted and combined.
    4. Slowly pour in the heavy cream while stirring constantly until the sauce is smooth and well combined.
    5. Remove the saucepan from the heat and stir in a pinch of salt. Let the caramel sauce cool slightly before using.

    #### 4. Assemble the Cake:
    1. Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand.
    2. Spread a layer of chocolate frosting over the cake layer, then drizzle with caramel sauce and sprinkle with chopped pecans.
    3. Repeat with the remaining cake layers, frosting, caramel sauce, and pecans.
    4. Once all the layers are stacked, frost the top and sides of the cake with the remaining chocolate frosting.
    5. Drizzle additional caramel sauce over the top of the cake and sprinkle with more chopped pecans.
    6. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
    7. Slice and serve the Turtle Chocolate Layer Cake, and enjoy!

    This cake is sure to be a hit with its rich chocolate flavor, creamy frosting, gooey caramel sauce, and crunchy pecan topping. Enjoy!

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