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A multi-layered chocolate cake topped with chocolate ganache, caramel drizzle, and toasted pecans.

Turtle Caramel Cake

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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings 12 servings
Calories 750 kcal

Ingredients
  

  • 2 cups all -purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sal t
  • 1 cup buttermilk , room temperature
  • 1/2 cup vegetable oil
  • 2 large egg s
  • 2 tsp vanilla extract
  • 1 cup hot coffee
  • 1 cup salted caramel sauce
  • 1.5 cups toasted chopped pecans
  • 8 oz semi -sweet chocolate chips
  • 1 cup heavy cream

Instructions
 

  • Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and cocoa powder.
  • In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
  • Add buttermilk, oil, eggs, and vanilla to the dry ingredients and mix on medium speed until well combined.
  • Reduce speed and carefully pour in the hot coffee, stirring by hand until the batter is smooth and thin.
  • Divide the batter evenly between the two pans and bake for 30 to 35 minutes or until a skewer inserted in the center comes out clean.
  • Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  • Heat 1 cup of heavy cream until simmering, then pour over chocolate chips; let stand for 5 minutes before whisking into a smooth ganache.
  • Place the first cake layer on a serving plate, spread a thin layer of ganache, followed by 1/2 cup of caramel and 3/4 cup of pecans.
  • Place the second cake layer on top and frost the entire cake with the remaining chocolate ganache.
  • Drizzle the top with the remaining caramel sauce and sprinkle with the remaining toasted pecans before serving.