This Decadent Chocolate Turtle Cake is a show-stopping dessert, inspired by the classic turtle candy, featuring rich chocolate cake layers, luscious caramel drizzle, crunchy pecans, and creamy chocolate candies. The image displays a tall, impressive round cake, generously enrobed in a smooth chocolate frosting. A beautiful caramel drip cascades down the sides, creating an inviting visual. The top of the cake is decadently adorned with whole pecans and chocolate candies, some of which appear to be chocolate-covered caramel clusters, completing the “turtle” theme. This cake is a true indulgence, offering a harmonious blend of sweet, salty, and nutty flavors with varied textures, making it the perfect centerpiece for celebrations or a special treat for chocolate and caramel enthusiasts.
Ingredients:
For the Chocolate Cake Layers (yields two 8-inch or three 6-inch layers):
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended for darker color)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) hot strong brewed coffee (or hot water)
For the Chocolate Buttercream Frosting:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 4-5 cups (480-600g) powdered sugar (confectioners’ sugar), sifted
- ¾ cup (75g) unsweetened cocoa powder, sifted
- ½ cup (120ml) heavy cream (or milk), or more as needed
- 1 teaspoon vanilla extract
- Pinch of salt
For the Caramel Drip:
- ½ cup (120ml) store-bought caramel sauce (or homemade)
For the Topping:
- 1 ½ cups (about 150g) pecan halves, toasted
- 10-12 chocolate-covered caramel candies (like store-bought turtles or homemade), or a mix of plain chocolate candies and more pecans
Equipment:
- Two 8-inch round cake pans (or three 6-inch round cake pans)
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer (stand mixer with paddle attachment or hand mixer)
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Cake leveling tool or serrated knife (optional)
- Offset spatula or butter knife (for frosting)
- Piping bag with a large round tip (optional, for decorative elements on top)
- Serving plate or cake stand
Instructions:
- Prepare the Chocolate Cake Layers:
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch (or three 6-inch) round cake pans. Line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer until just combined.
- Carefully pour in the hot strong brewed coffee (or hot water) and mix on low speed until the batter is smooth. The batter will be thin, which is normal for this recipe.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes for 8-inch pans (or 25-30 minutes for 6-inch pans), or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans on a wire rack for 10-15 minutes, then invert them onto the wire rack to cool completely. Ensure cakes are completely cool before frosting.
- Prepare the Chocolate Buttercream Frosting:
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened unsalted butter on medium speed until creamy, about 2 minutes.
- Gradually add the sifted powdered sugar and sifted cocoa powder, alternating with the heavy cream (or milk), starting and ending with the dry ingredients. Begin mixing on low speed until combined, then increase to medium-high.
- Beat in the vanilla extract and a pinch of salt. Continue beating for 3-5 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add more heavy cream one tablespoon at a time; if too thin, add more powdered sugar.
- Assemble the Cake:
- If necessary, use a cake leveling tool or serrated knife to level the tops of the cooled cake layers so they are flat.
- Place one cake layer on your serving plate or cake stand. Spread an even layer of chocolate buttercream over the top.
- Place the second cake layer on top and spread another layer of frosting. (If using three layers, repeat).
- Apply a thin “crumb coat” of frosting all over the entire cake (top and sides). This traps any loose crumbs. Refrigerate the cake for 15-20 minutes to chill and set the crumb coat.
- Once the crumb coat is set, apply a thicker, even layer of the remaining chocolate buttercream frosting to the top and sides of the cake, smoothing it with an offset spatula.
- Add Caramel Drip and Toppings:
- Warm the caramel sauce slightly if it’s too thick to drizzle (microwave for 10-15 seconds at a time).
- Using a spoon or a squeeze bottle, carefully drizzle the warm caramel sauce around the edges of the top of the cake, allowing it to drip artistically down the sides. You can also drizzle some over the entire top surface.
- Arrange the toasted pecan halves and chocolate-covered caramel candies (or other chocolate candies) decoratively on top of the cake. You can also scatter some extra pecans and smaller pieces of chocolate candies around the edges or center.
- Chill and Serve:
- Refrigerate the completed Chocolate Turtle Cake for at least 30 minutes to allow the frosting and caramel to set before slicing.
- Slice and serve this decadent cake chilled or at room temperature. It’s a truly indulgent treat that will impress any chocolate and caramel lover. Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.