Description
A rich and nutty Turtle Chocolate Layer Cake with layers of chocolate cake, salted caramel buttercream, and decadent ganache topped with pecans.
Ingredients
Scale
- 2 cups chopped pecans
- 1 cup dark chocolate chips
- 1/2 cup heavy whipping cream
- 3 cups unsalted butter, softened to room temperature
- 12 cups powdered sugar, sifted
- 3/4 cup salted caramel sauce, cooled completely
- 2–6 tablespoons heavy cream or milk, as needed
- 2 1/4 cups all purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 cups unsalted butter, room temperature
- 2 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 3/4 cup sour cream, room temperature
- 1 1/2 tablespoons pure vanilla extract
- 1 1/2 tablespoons instant coffee granules
- 2 1/4 cups buttermilk, room temperature
- 1 cup granulated sugar
- 6 tablespoons salted butter, cubed
- 1/2 cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract (optional)
- 1 teaspoon fine sea salt
- 2 tablespoons unsalted butter
- 1 cup pecan halves
- 2 cups granulated sugar
- 3/4 cup salted butter, cut into cubes
- 1 cup heavy cream, room temperature
- 2 teaspoons pure vanilla extract (optional)
- 2 teaspoons fine sea salt
Instructions
- Toast the pecans so they are fragrant and chop them roughly.
- Make the caramel by melting sugar to amber, add butter, then cream, and salt. Stir in the toasted pecans and cool the sauce.
- Preheat oven and prepare four 8-inch pans with parchment and grease. Sift and mix the dry cake ingredients (flour, cocoa, salt, baking powder, baking soda).
- Beat butter and sugar until pale. Add eggs one at a time. Mix in sour cream and a vanilla-coffee mix. Alternate adding dry mix and buttermilk until smooth. Divide batter into pans.
- Bake two layers at a time for about 20–25 minutes. Let cool in pans for 10 minutes, then cool on racks.
- Make the salted caramel buttercream by beating butter until pale, adding powdered sugar in parts, then adding cooled caramel. Add more powdered sugar and a little heavy cream if the frosting is too thick. Beat until light and fluffy.
- Make ganache by heating cream and pouring over dark chocolate chips. Let sit for 5 minutes, then stir until smooth and cool.
- Assemble the cake: place one layer on a board, spread caramel buttercream, pipe a rim, add pecan caramel sauce in the rim. Repeat layers and place final layer upside down for a flat top.
- Do a thin crumb coat of buttercream and chill for 30 minutes. Finish with a thick outer coat and chill again. Press chopped pecans on the bottom edge.
- Drip ganache and caramel from the top edges, fill the center, and arrange pecan halves around the top. Slice and serve.
Notes
For best texture, store the cake covered and bring to room temperature before serving. Chill the cake between coats of frosting for clean layers.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 45g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg