Description
Indulge in the rich and decadent Turtle Chocolate Layer Cake, featuring layers of moist chocolate cake, a luscious caramel pecan filling, and a smooth chocolate ganache.
Ingredients
- For the Chocolate Cake (3 layers, 8-inch):
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) sugar
- ¾ cup (75 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee
- For the Caramel Pecan Filling:
- 1 ½ cups (300 g) sugar
- ½ cup (120 ml) water
- 1 cup (240 ml) heavy cream, warmed
- 4 tbsp (60 g) butter
- 1 cup (120 g) toasted pecans, chopped
- Pinch of salt
- For the Chocolate Ganache:
- 2 cups (340 g) semisweet chocolate, chopped
- 1 cup (240 ml) heavy cream
- 2 tbsp (30 g) butter
- Decoration: Whole pecans, extra caramel and melted chocolate drizzle
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
- Slowly pour in the hot coffee, mixing until combined (batter will be thin).
- Divide evenly between pans and bake 30–35 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, heat sugar and water over medium-high without stirring until golden amber.
- Remove from heat and carefully whisk in the warm cream (it will bubble up).
- Stir in butter and salt until smooth. Let cool slightly, then fold in chopped pecans. Set aside.
- Heat cream until just about to boil. Pour over the chopped chocolate and let sit 2 minutes.
- Add butter and stir until smooth and glossy. Let thicken slightly before spreading.
- Place one cake layer on a serving plate. Spread with a layer of caramel pecan filling.
- Add the second cake layer and repeat with more filling. Top with the third cake layer.
- Pour the ganache over the top, letting it drip down the sides.
- Decorate with whole pecans, caramel drizzle, and extra melted chocolate.
Notes
- Ensure the coffee is hot to enhance the chocolate flavor.
- Let the ganache cool slightly for easier spreading.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg