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Chocolate Turtle Cake Recipe

A rich and indulgent Chocolate Turtle Cake featuring moist chocolate cake layers, gooey caramel, crunchy toasted pecans, and velvety chocolate ganache—a showstopping dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 480 kcal

Ingredients
  

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water for a milder flavor

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cut into pieces
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the Chocolate Ganache:

  • 8 oz semi-sweet chocolate chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter

Additional Toppings:

  • 1 ½ cups pecans toasted and roughly chopped
  • Extra caramel sauce for drizzling

Instructions
 

Step 1: Prepare the Chocolate Cake

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  • Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
  • Pour in the hot coffee and stir until the batter is smooth. It will be slightly thin, but that's okay!
  • Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Caramel Sauce

  • In a heavy-bottomed saucepan over medium heat, melt the sugar, stirring constantly with a heatproof spatula.
  • Once melted and amber in color, carefully add the butter, stirring until fully incorporated.
  • Slowly pour in the heavy cream while whisking. Be cautious as it may bubble up.
  • Stir in the vanilla extract and salt, then remove from heat.
  • Let the caramel cool slightly before using.

Step 3: Prepare the Chocolate Ganache

  • Place the chopped chocolate in a heatproof bowl.
  • Heat the heavy cream in a saucepan until it just begins to simmer.
  • Pour the hot cream over the chocolate and let sit for 2 minutes.
  • Stir until smooth, then mix in the butter for extra shine.
  • Let it cool slightly until it reaches a spreadable consistency.

Step 4: Assemble the Cake

  • Place one cake layer on a serving plate and spread a generous amount of caramel sauce over the top.
  • Sprinkle toasted pecans over the caramel layer.
  • Add the second cake layer on top.
  • Pour the chocolate ganache over the cake, letting it drip down the sides.
  • Drizzle additional caramel sauce and sprinkle more pecans on top.

Notes

  • Use quality cocoa powder for the best chocolate flavor.
  • Toast the pecans to enhance their nutty taste.
  • Make the caramel ahead of time to save prep time.
  • Use a serrated knife to cut the cake for cleaner slices.
  • Store leftovers in the fridge for up to 5 days; bring to room temperature before serving.