Description
A rich and indulgent Turtle Caramel Chocolate Cake topped with a luscious caramel pecan topping and chocolate ganache.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
- 1 cup soft caramel candies, unwrapped
- ¼ cup heavy cream
- 1 cup chopped pecans, lightly toasted
- ¼ tsp salt, optional
- ¾ cup semisweet chocolate chips
- ½ cup heavy cream
- ¼ cup additional chopped pecans (optional)
- 2 tbsp caramel sauce (optional)
- 2 tbsp melted chocolate (optional)
Instructions
- Preheat your oven to 350°F. Grease and flour a 9 × 13-inch baking pan, or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes, scraping down the sides of the bowl as needed.
- Slowly stir in the hot coffee or water. The batter will be thin; this is normal and helps create a moist chocolate cake.
- Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool completely in the pan.
- Place the caramel candies and heavy cream in a microwave-safe bowl. Microwave in 20–30-second intervals, stirring between each interval, until smooth. Stir in the optional salt.
- Sprinkle the toasted pecans over the cooled cake. Drizzle the warm caramel evenly across the top, allowing it to settle around the pecans.
- Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until steaming but not boiling. Pour it over the chocolate and let it stand for 2–3 minutes. Stir until smooth and glossy.
- Drizzle the ganache over the caramel pecan topping. Add extra chopped pecans and thin ribbons of caramel or melted chocolate, if desired.
- Let the cake stand for 20–30 minutes, or refrigerate briefly until the ganache is set enough to slice neatly.
- Cut into 12 squares and serve at room temperature for the softest cake and gooey caramel topping.
Notes
- For a richer flavor, use dark cocoa powder.
- Ensure the cake is completely cooled before adding the toppings to prevent them from melting.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg