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–+ servings

Turtle Chocolate Cake

Indulge in the ultimate dessert experience with this rich and creamy turtle cheesecake. Featuring a buttery graham cracker crust, a velvety cheesecake filling, and decadent layers of caramel, chocolate, and crunchy pecans, this treat is as luxurious as it is delicious. Topped with a drizzle of chocolate ganache, caramel sauce, and a sprinkle of pecans, it's perfect for special occasions or whenever you're craving something truly delicious.
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Prep Time 30 minutes
Cook Time 10 minutes
Bake Time 35 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 15 people

Equipment

  • Hand Mixer/Stand Mixer
  • Baking Pans
  • Saucepan/Pot
  • Piping Bags

Ingredients
  

Chocolate Cake

  • 2 ¼ cups all purpose flour
  • 1 ¼ cups white granulated sugar
  • 2 cups brown sugar
  • 1 ¼ cups unsweetened cocoa powder
  • ¼ cup espresso powder
  • 1 teaspoon salt
  • 3 teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ¾ cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cop hot water

Caramel Frosting

  • 1 cup packed brown sugar
  • ⅓ cup unsalted butter
  • ⅓ cup evaporated milk
  • 1 teaspoon salt
  • 2 cups powdered sugar

Chocolate Ganache

  • 1 cup semisweet chocolate chips
  • ¾ cup heavy cream

Toppings

  • Extra Pecans

Instructions
 

Prepare the Chocolate Cake

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the 2 ¼ cups all purpose flour, 1 ¼ cups white granulated sugar, 2 cups brown sugar, 1 ¼ cups unsweetened cocoa powder, ¼ cup espresso powder, 1 teaspoon salt, 3 teaspoons baking soda, and 1 ½ teaspoons baking powder.
  • Combine Wet Ingredients: In a separate bowl, whisk together the ¾ cup vegetable oil, 1 cup buttermilk, 2 eggs, and 2 teaspoons vanilla extract.
  • Make the Batter: Gradually add the wet ingredients to the dry ingredients. Mix with a hand mixer or stand mixer on medium speed until well combined and smooth.
  • Bake: Divide the batter evenly among the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack before assembling.

Make the Caramel Frosting

  • Cook Caramel Base: In a saucepan over medium heat, melt the 1 cup packed brown sugar and ⅓ cup unsalted butter, stirring constantly until smooth. Add the ⅓ cup evaporated milk and 1 teaspoon salt, and bring to a gentle boil for 1–2 minutes. Remove from heat and let it cool for 10 minutes.
  • Finish the Frosting: Gradually beat in 2 cups powdered sugar using a hand mixer or stand mixer until the frosting is smooth and spreadable.

Make the Chocolate Ganache

  • Heat Cream: In a saucepan or microwave, heat the ¾ cup heavy cream until just steaming (do not boil).
  • Melt Chocolate: Pour the hot cream over the 1 cup semisweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth and glossy. Allow the ganache to cool to a pourable consistency.

Assemble the Cake

  • Layer the Cake: Place the first chocolate cake layer on a serving plate or cake stand. Spread a thin layer of caramel frosting over the top and sprinkle with chopped pecans. Repeat with the second layer. Place the third layer on top.
  • Frost the Cake: Apply a thin crumb coat of caramel frosting around the sides of the cake. Chill for 15 minutes, then apply a smooth layer of frosting over the entire cake.

Decorate the Cake

  • Pour Ganache: Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
  • Add Final Touches: Use a piping bag to decorate the top of the cake with swirls or dollops of the remaining caramel frosting. Sprinkle with Extra Pecans.
  • Chill and Serve: Refrigerate for at least 30 minutes to set. Slice and enjoy!
Keyword caramel frosting, chocolate cake, turtle cake
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