Chocolate Turtle Cake

Name: Chocolate Turtle Cake
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 16 servings
Ingredients: 1 cup dark baking cocoa; 1 cup boiling water; 1 cup butter, softened; 2-1/4 cups sugar; 4 eggs; 1-1/2 teaspoons vanilla extract; 2-3/4 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; CARAMEL LAYER:; 1 teaspoon butter; 1 cup chopped pecans; 1/2 cup plus 1 tablespoon sugar; 1/2 cup plus 1 tablespoon packed brown sugar; 1 cup heavy whipping cream, divided; 1/2 cup dark corn syrup; 6 tablespoons butter, cubed; GANACHE LAYER:; 1 teaspoon butter; 1 cup chopped pecans; 1 cup dark chocolate chips; 2/3 cup heavy whipping cream; FROSTING:; 2 ounces unsweetened chocolate, chopped; 1/3 cup dark chocolate chips; 4 cups confectioners' sugar; 3/4 cup butter, softened; 1/4 cup milk

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 3 hours Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 06, 2023

We created this decadent chocolate cake showcasing a creamy caramel layer and rich ganache. A small slice goes a long way to satisfy a sweet tooth.—Taste of Home Test Kitchen

TEST KITCHEN APPROVED

Chocolate Turtle Cake

6 Reviews Add your review

Yield:16 servings

Prep:3 hours

Cook:20 min

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Ingredients

1 cup dark baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/4 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
caramel layer:

1 teaspoon butter
1 cup chopped pecans
1/2 cup plus 1 tablespoon sugar
1/2 cup plus 1 tablespoon packed brown sugar
1 cup heavy whipping cream, divided
1/2 cup dark corn syrup
6 tablespoons butter, cubed

ganache layer:

1 teaspoon butter
1 cup chopped pecans
1 cup dark chocolate chips
2/3 cup heavy whipping cream

frosting:

2 ounces unsweetened chocolate, chopped
1/3 cup dark chocolate chips
4 cups confectioners' sugar
3/4 cup butter, softened
1/4 cup milk
1 tablespoon dark baking cocoa
1 teaspoon vanilla extract

garnishes:

Chocolate curls or other decorations

Text Ingredients

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Directions

1
Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition.

2
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For caramel layer: Line a 9-in. round pan with foil and grease the foil with butter. Sprinkle with pecans; set aside.
4
In a large heavy saucepan, combine the sugar, brown sugar, 1/2 cup cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 5 minutes. Gradually stir in remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes.
5
Remove from the heat. Quickly pour into prepared pan (do not scrape saucepan). Cool.
6
For ganache layer: Line a 9-in. round pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with pecans; set aside. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over pecans. Cool to room temperature; chill until set.
7
For frosting: In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat the confectioners' sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate.
8
To assemble cake: Place one cake layer on a serving plate; remove foil from caramel and place on top. Top with another cake layer; remove foil from ganache and place on top. Top with remaining cake layer. Frost top and sides of cake. Garnish as desired.