Indulge in the Richness of Chocolate Turtle Cake
Chocolate Turtle Cake made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup caramel sauce
- 1 cup chopped pecans
- Chocolate ganache for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- Once cooled, place one layer on a serving plate and spread a layer of caramel sauce over the top.
- Sprinkle half of the chopped pecans over the caramel layer.
- Top with the second cake layer and repeat with caramel and pecans.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Chill the cake for at least 30 minutes to set the ganache before serving.