Rich Turtle Chocolate Layer Cake (Print Version)
# Ingredients:
→ Caramel Sauce
01 -
2 cups granulated sugar (414g)
02 -
1 cup water (240ml)
03 -
1/2 cup unsalted butter (112g)
04 -
1 cup heavy whipping cream (240ml)
05 -
1 tablespoon vanilla extract
06 -
1 teaspoon salt
→ Chocolate Cake
07 -
2 cups all-purpose flour (260g)
08 -
2 cups sugar (414g)
09 -
3/4 cup natural unsweetened cocoa powder (85g)
10 -
2 teaspoons baking soda
11 -
1 teaspoon salt
12 -
2 large eggs
13 -
1 cup milk (240ml)
14 -
1 cup vegetable oil (240ml)
15 -
1 1/2 teaspoons vanilla
16 -
1 cup hot water (240ml)
→ Caramel Buttercream
17 -
2 1/2 cups unsalted butter, room temperature (560g)
18 -
10 cups powdered sugar (1150g)
19 -
1/2-3/4 cup caramel sauce (from above)
20 -
Salt to taste
21 -
1/2 cup toasted chopped pecans
→ Chocolate Ganache
22 -
6 oz semi-sweet chocolate chips (169g)
23 -
1/2 cup heavy whipping cream (180ml)
# Instructions:
01 -
Cook sugar and water until dissolved. Add butter, boil until deep copper colored. Carefully add cream, vanilla, and salt. Refrigerate to cool.
02 -
Mix dry ingredients, then add wet ingredients. Add hot water last. Divide between three 8-inch pans and bake at 300°F for 30-33 minutes.
03 -
Beat butter until smooth. Gradually add powdered sugar, caramel sauce, and salt to taste until desired consistency is reached.
04 -
Layer cake with buttercream, caramel sauce, and pecans between each layer. Apply crumb coat and chill. Finish with final coat of frosting.
05 -
Pour hot cream over chocolate chips, whisk until smooth. Drizzle around cake edges and spread on top. Finish with piped buttercream, caramel drizzle, and pecans.
# Notes:
01 -
Best served within 3-4 days when stored covered
02 -
Can be served chilled or at room temperature
03 -
Caramel sauce can be made up to a week ahead