Indulge in the ultimate dessert experience with our Turtle Chocolate Layer Cake. This decadent creation combines layers of rich, moist chocolate cake, creamy salted caramel buttercream, and a luscious caramel pecan filling, all topped with a velvety ganache drip. Perfect for any celebration or special occasion, this cake is a showstopper that promises to delight your taste buds with every bite.
In our household, the Turtle Chocolate Layer Cake has become a cherished treat that everyone eagerly anticipates. The first time I made it for my husband, his eyes lit up with pure delight after the first bite. Now, it’s the highlight of our family gatherings, a recipe that brings us together with its heavenly combination of flavors and textures. Whether it’s a birthday, anniversary, or just a weekend treat, this cake never fails to impress and satisfy.
Why This Turtle Chocolate Layer Cake?
Unique Features:
- Decadent Layers: Moist chocolate cake paired with a rich caramel pecan filling.
- Luxurious Buttercream: Smooth salted caramel buttercream that complements the cake perfectly.
- Irresistible Ganache: A velvety chocolate ganache drip that adds an extra layer of indulgence.
- Perfect Balance: The combination of sweet and salty flavors creates an unforgettable dessert experience.
Ingredients
Caramel Pecan Filling
- 28g (2 Tbsp) unsalted butter
- 130g (1 cup) pecan halves
- 400g (2 cups) granulated sugar
- 170g (3/4 cup) salted butter, cubed
- 240ml (1 cup) heavy cream, room temperature
- 2 tsp pure vanilla extract (optional)
- 2 tsp fine sea salt
Salted Caramel Sauce
- 200g (1 cup) granulated sugar
- 85g (6 Tbsp) salted butter, cubed
- 120ml (1/2 cup) heavy cream, room temperature
- 1 tsp pure vanilla extract (optional)
- 1 tsp fine sea salt
Chocolate Cake Layers
- 280g (2 1/4 cups) all-purpose flour
- 150g (1 1/2 cups) unsweetened cocoa powder
- 1 1/2 tsp salt
- 2 1/4 tsp baking soda
- 1 tsp baking powder
- 340g (1 1/2 cups) unsalted butter, room temperature
- 450g (2 1/4 cups) granulated sugar
- 4 large eggs, room temperature
- 180ml (3/4 cup) sour cream, room temperature
- 1 1/2 Tbsp pure vanilla extract
- 1 1/2 Tbsp instant coffee granules
- 530ml (2 1/4 cups) buttermilk, room temperature
Salted Caramel Buttercream
- 680g (3 cups) unsalted butter, softened to room temperature
- 1440g (12 cups) powdered sugar, sifted
- 180ml (3/4 cup) salted caramel sauce (recipe above), cooled completely
- 45-90ml (3-6 Tbsp) heavy cream or milk, as needed
Ganache Drip
- 170g (1 cup) dark chocolate chips
- 120ml (1/2 cup) heavy whipping cream
Additional Garnish
- 240g (2 cups) chopped pecans
- Whole pecans
Directions
Caramel Pecan Filling
- Toast Pecans: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Melt 28g of butter and toss with pecan halves. Spread on baking sheet and bake for 5-6 minutes. Chop roughly and set aside.
- Caramel Sauce: Heat 400g of sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored. Add 170g of butter, whisking until melted. Gradually whisk in 240ml of heavy cream. Boil for 1 minute, then remove from heat. Stir in vanilla and salt. Add toasted pecans and let cool.
Salted Caramel Sauce
- Repeat Caramel Steps: Repeat steps to make a smaller batch of caramel sauce with 200g of sugar, 85g of butter, and 120ml of cream. Set aside to cool.
Chocolate Cake Layers
- Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Prepare four 8-inch round cake pans with parchment rounds and grease sides.
- Dry Ingredients: Sift together flour, cocoa, salt, baking powder, and baking soda. Set aside.
- Cream Butter and Sugar: In a mixer, beat 340g of butter and 450g of sugar until fluffy. Add eggs one at a time, beating until combined.
- Mix Wet Ingredients: Mix vanilla and coffee granules. Add sour cream and mix until combined.
- Combine Ingredients: Alternate adding dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Divide batter among pans.
- Bake: Bake for 20-25 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then on wire racks.
Salted Caramel Buttercream
- Beat Butter: Beat 680g of butter until pale and fluffy.
- Add Sugar and Caramel: Gradually add half of the powdered sugar, then the cooled caramel sauce, followed by the remaining sugar. Adjust consistency with cream if needed. Beat until light and fluffy.
Ganache
- Prepare Ganache: Place chocolate chips in a bowl. Heat cream until boiling and pour over chocolate. Let sit for 5 minutes, then stir until smooth. Cool.
Assembly
- Layer Cake: Spread a dollop of buttercream on a cake board. Place a cake layer on top. Spread buttercream and pipe a rim around edges. Add pecan caramel filling. Repeat with remaining layers.
- Crumb Coat: Apply a thin layer of buttercream to the cake. Chill for 30 minutes.
- Final Frosting: Apply a thicker layer of buttercream and chill again.
- Decorate: Spread fresh frosting at the bottom of the cake and press chopped pecans onto it. Drip ganache over the edges and spread on top. Repeat with caramel sauce. Garnish with whole pecans.
Notes
- Substitutions: Use walnuts instead of pecans for a different flavor.
- Tips: Ensure all dairy ingredients are at room temperature for a smoother batter.
- Nutritional Info: This cake is rich and indulgent; enjoy in moderation!
