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Turtle Cake

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A decadent three-layer chocolate Turtle Cake filled with rich fudge frosting, thick caramel sauce, and roasted salted pecans. Each slice combines moist chocolate cake with creamy, sticky, and crunchy textures.

Ingredients

1 large egg

⅔ cup vegetable oil (or your favorite neutral oil)

1 cup whole fat buttermilk (do not substitute homemade buttermilk)

2 cups all-purpose flour

1¾ cups granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon salt

1 tablespoon baking soda

1 cup freshly brewed hot coffee

½ cup whole milk

1 cup granulated sugar

6 tablespoons unsalted butter, sliced into tablespoon-sized portions

12 ounces (2 cups) good quality semisweet chocolate chips

¾ cup thick, rich caramel sauce or ice cream topping, plus more if desired

1½ cups roasted, salted whole pecans

Instructions

  1. Preheat the oven to 350°F. Grease three 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
  2. In a small bowl, stir together the egg, vegetable oil, and buttermilk until combined.
  3. In a large bowl, whisk together the flour, 1¾ cups granulated sugar, cocoa powder, salt, and baking soda.
  4. Gradually add the wet ingredients to the dry ingredients and mix until well combined. Slowly pour in the hot coffee and mix until the batter is smooth.
  5. Divide the batter evenly among the three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks and allow them to cool completely, about 40 minutes.
  7. To make the fudge frosting, combine the milk and 1 cup granulated sugar in a saucepan. Add the butter and bring to a boil while stirring constantly.
  8. Remove the saucepan from the heat, add the chocolate chips, and whisk until completely smooth. If the frosting is too thick, stir in 1 to 2 teaspoons of hot coffee. Let it stand until slightly thickened but still spreadable, refrigerating briefly if necessary.
  9. Place the first cooled cake layer top side down on a cake plate. Spread one-third of the fudge frosting over the cake, gently pushing it toward the edges. Sprinkle with ½ cup pecans and drizzle with ¼ cup caramel sauce.
  10. Add the second cake layer top side down and repeat with another third of the frosting, ½ cup pecans, and ¼ cup caramel.
  11. Place the final cake layer top side up. Spread with the remaining frosting and finish with the remaining pecans and caramel sauce.
  12. Chill the assembled cake for 1 to 2 hours before slicing and serving.

Notes

Use whole fat buttermilk rather than homemade buttermilk for the intended texture and consistency.

Hot coffee deepens the cocoa flavor without making the finished cake taste strongly of coffee.

If the fudge frosting is too thick, gradually stir in 1 to 2 teaspoons of hot coffee. If it is too soft, let it stand longer or refrigerate it briefly.

Use a thick caramel sauce so it stays between the cake layers rather than immediately running down the sides.

The pecans may be left whole or roughly chopped. Roasted salted pecans provide a flavorful contrast to the sweet chocolate and caramel.

For a dramatic presentation, allow a small amount of caramel to drip naturally down the sides.

Store the cake covered in the refrigerator for 3 to 4 days. Let refrigerated slices stand at room temperature for 20 to 30 minutes before serving.

Individual slices can be wrapped securely and frozen in a freezer-safe container. Thaw overnight in the refrigerator before serving.

The cake layers can be baked one day ahead, cooled completely, wrapped well, and assembled later.

Nutrition

Find it online: https://chocolatecoveredamy.com/turtle-cake/