Here’s a recipe for Turtle Caramel Cake, a luscious dessert inspired by classic turtle candies. It combines layers of moist chocolate cake, rich caramel, toasted pecans, and a drizzle of chocolate ganache for the ultimate indulgence.
Turtle Caramel Cake
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup whole milk
- 1 cup boiling water (or hot coffee for a richer flavor)
- 2 tsp vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream, warmed
- ½ tsp salt (optional)
For the Chocolate Ganache:
- ½ cup heavy cream
- 6 oz semi-sweet chocolate, chopped (or chocolate chips)
For the Topping:
- 1 cup toasted pecans, chopped
- Extra caramel sauce and ganache for drizzling
Instructions
1. Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the sugar, vegetable oil, eggs, milk, and vanilla extract to the dry ingredients. Mix until smooth.
- Gradually add the boiling water (or coffee), mixing until well combined. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Caramel Sauce:
- In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves.
- Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color.
- Remove from heat and carefully whisk in the butter until melted. Slowly add the warmed heavy cream, stirring constantly. Add salt if desired. Let cool to room temperature.
3. Make the Chocolate Ganache:
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
4. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of caramel sauce on top and sprinkle with toasted pecans.
- Add the second cake layer and spread chocolate ganache over the top. Let it drip down the sides for a dramatic effect.
- Drizzle extra caramel sauce and ganache over the top, then sprinkle with more pecans.
Tips for Success:
- Use room-temperature eggs and milk for a smoother cake batter.
- Let the caramel cool slightly before adding to the cake to avoid melting the layers.
- Toast the pecans in a dry skillet for enhanced flavor.
This Turtle Caramel Cake is a decadent showstopper, perfect for celebrations or any time you crave a rich and satisfying dessert. Enjoy!