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Chocolate Turtle Cake

5 from 1 reviews

All your favorite flavors of a gooey chocolate turtle in cake form! This chocolate turtle cake is the perfect decadent layer cake for all the chocolate caramel lovers out there.

All your favorite flavors of a gooey chocolate turtle in cake form! This chocolate turtle cake is the perfect decadent layer cake for all the chocolate caramel lovers out there.

  • Author: Sofi | Broma Bakery
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

for the chocolate cake

  • 1 3/4 cups sugar
  • 3/4 cups dark cocoa powder
  • 2 cups flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup strongly brewed coffee

for the pecan caramel filling

for the chocolate buttercream

  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar (about 1 lb)
  • 1 cup unsweetened cocoa powder
  • 24 Tablespoons milk
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon espresso powder

Instructions

  1. First, make the chocolate cake. Preheat the oven to 350°F and grease and line 3 6 inch rounds or 2 8 inch rounds with parchment paper on the bottom. Set aside.
  2. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
  3. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
  4. Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
  5. While the cakes cool, make the homemade caramel.  Prepare the caramel according to directions and allow to cool completely.  Reserve 1/3 cup of the caramel for drizzling on top fo the finished cake and place the remaining caramel in bowl. Add the chopped pecans to remaining caramel and stir to combine. Transfer to a piping bag and set aside.
  6. Next, make the frosting. Place the room temperature butter in a stand mixer fit with the whisk attachment. Beat the butter until creamy.
  7. Scrape down the bowl and add the cocoa powder. Beat on low speed and gradually increase to high speed until homogenous.
  8. Scrape down the bowl and add the powdered sugar, vanilla extract, espresso powder and 3 Tablespoons of milk to start. Beat on low speed and gradually increase to high speed, beating until light and fluffy.
  9. To assemble the cake, place the first layer on a cake stand or flat plate. Pipe about half of the caramel filling around the cake. Place the second layer on top of the filling and repeat with the remaining half of the filling. Frost the cake with the chocolate frosting, covering the top and pulling down to cover the sides of the cake. Put the cake in the fridge to chill for 15 minutes. This will help the frosting and filling to set.
  10. While the cake is chilling warm up the remaining 1/3 cup of caramel in a microwave safe bowl. Pour over the top of the cake, letting it drip down the sides. Top the top of the cake with crushed up pecans. Enjoy!

Keywords: chocolate turtle cake, turtle cake, turtle layer cake