Decadent Turtle Chocolate Layer Cake (Print Version)
# Ingredients:
→ Caramel Pecan Filling
01 -
2 Tbsp unsalted butter
02 -
1 cup pecan halves
03 -
2 cups granulated sugar
04 -
3/4 cup salted butter, cut into cubes
05 -
1 cup heavy cream, room temperature
06 -
2 tsp pure vanilla extract (optional)
07 -
2 teaspoons fine sea salt
→ Chocolate Cake Layers
08 -
2 1/4 cups all purpose flour
09 -
1 1/2 cups unsweetened cocoa powder
10 -
1 1/2 tsp salt
11 -
2 1/4 tsp baking soda
12 -
1 tsp baking powder
13 -
1 1/2 cups unsalted butter, room temperature
14 -
2 1/4 cups granulated sugar
15 -
4 large eggs, room temperature
16 -
3/4 cup sour cream, room temperature
17 -
1 1/2 Tbsp pure vanilla extract
18 -
1 1/2 Tbsp instant coffee granules
19 -
2 1/4 cups buttermilk, room temperature
→ Salted Caramel Buttercream
20 -
3 cups unsalted butter, softened
21 -
12 cups powdered sugar, sifted
22 -
3/4 cup salted caramel sauce, cooled
23 -
3-6 Tbsp heavy cream or milk, as needed
→ Ganache Drip and Garnish
24 -
1 cup dark chocolate chips
25 -
1/2 cup heavy whipping cream
26 -
2 cups chopped pecans
27 -
Whole pecans for decoration
# Instructions:
01 -
Toast butter-coated pecans at 350°F for 5-6 minutes. Make caramel by melting sugar until amber, add butter and cream carefully, then stir in chopped pecans. Cool completely.
02 -
Mix dry ingredients. Beat butter and sugar until fluffy. Add eggs one at a time. Mix coffee and vanilla, add with sour cream. Alternate dry ingredients and buttermilk. Divide between four 8-inch pans, bake at 350°F for 20-25 minutes.
03 -
Beat butter until pale and fluffy. Gradually add powdered sugar, cooled caramel sauce, and cream until desired consistency. Beat until light and fluffy.
04 -
Pour hot cream over chocolate chips, let sit 5 minutes, then stir until smooth. Cool until proper dripping consistency.
05 -
Layer cakes with buttercream and pecan caramel filling. Frost entire cake, chill, then add final coat. Add pecan border at bottom. Add ganache and caramel drips, decorate with pecans.
# Notes:
01 -
All components can be made ahead
02 -
Ingredients should be room temperature
03 -
Can be stored in fridge for up to 1 week