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Sticky Chocolate Caramel Turtle Layer Cake Recipe

Sticky Chocolate Caramel Turtle Layer Cake Recipe
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★★★★★

4.9 from 14 reviews

This Sticky Chocolate Caramel Turtle Layer Cake is a decadent, multi-layered dessert featuring moist chocolate cake layers filled with rich homemade caramel sauce and smooth chocolate ganache. Topped with crunchy roasted nuts and extra caramel drizzle, this cake offers a perfect balance of sweet, sticky, and nutty flavors that will delight any chocolate lover.

Ingredients

Scale

For the Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (room temperature)
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Caramel Filling

  • 1 cup granulated sugar
  • 6 tablespoons butter (room temperature)
  • ½ cup heavy cream (preheated)
  • A pinch of salt

Chocolate Ganache

  • 1½ cups semi-sweet chocolate chips
  • ¾ cup heavy cream

Topping

  • 1 cup roasted, chopped walnuts or pecans
  • ½ cup caramel sauce
  • ½ cup mini chocolate chips or chocolate shavings

Instructions

  1. Prepare the Cakes: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat the mixture with an electric mixer for 2 minutes until smooth. Slowly add the hot water; the batter will be thin and runny. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
  2. Make the Caramel: In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden brown color. Carefully add the butter and stir until melted and combined. Slowly pour in the preheated heavy cream; be cautious as the mixture will bubble vigorously. Add a pinch of salt and stir until the caramel is smooth. Remove from heat and allow it to cool to room temperature before using.
  3. Prepare the Ganache: Heat the ¾ cup of heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 5 minutes to soften the chocolate, then stir gently until smooth and glossy. The ganache should thicken slightly but remain pourable.
  4. Assemble the Cake: Place one cake layer on a serving plate or cake board. Spread a generous layer of caramel sauce over the cake, then drizzle some ganache on top and sprinkle with chopped walnuts. Repeat this process with the second cake layer. Place the final third layer on top without any filling.
  5. Decorate: Pour the remaining ganache over the top layer, allowing it to cascade down the sides of the cake. Drizzle the remaining caramel sauce over the top. Generously sprinkle the top of the cake with the roasted nuts and mini chocolate chips or chocolate shavings for an appealing finish. Refrigerate the cake for at least 30 minutes to let everything set before serving.

Notes

  • This cake is best served chilled but can be brought to room temperature before serving for a softer texture.
  • Use room temperature ingredients for best baking results and smooth batter.
  • Customize the nut topping with your preferred choice between walnuts or pecans.
  • Store leftover cake covered in the refrigerator for up to 4 days.
  • To make the caramel sauce ahead, store it in an airtight container in the refrigerator and warm slightly before using.

Nutrition

Keywords: Chocolate cake, caramel cake, turtle cake, layered cake, chocolate ganache, caramel sauce, nut topping, dessert recipes

Find it online: https://maicook.com/sticky-chocolate-caramel-turtle-layer-cake-recipe/