Sky high and full of chocolate and caramel goodness this Chocolate Turtle Cake is the perfect sweet indulgence that you need in your life at any given moment!
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
1cupDutch process cocoa powder
1cupvegetable or canola oil
Mini Turtle candies
1 1/2cupcaramel sauce
1/2cupsemi-sweet chocolate chips
Preheat oven to 350.
In large bowl whisk together your dry ingredients until combined.
Add in your eggs, buttermilk, oil, vanilla and eater and stir until combined well.
Prepare 3 8" pans and pour cake batter evenly among the 3.
Bake for about 20-25 minutes or until center us set and toothpick comes out clean.
Remove from oven and let cool in pans for about 5 minutes before turning out onto cooking racks to cool completely.
Meanwhile to make you frosting in large bowl beat together your butter and shortening until smooth.
Add in your caramel sauce and continue beating until incorporated.
Add in your powdered sugar 1 cup at a time until mixed in well.
Add your heavy cream as needed to reach desired consistency.
To assemble cake place one layer of your cake on a turntable or cake board and spread with about 3/4 cup frosting and smooth to sides.
Place another layer on top and repeat topping with last layer.
Frost around your sides and over top until cake is covered and smooth, reserving about 1 cup of your frosting for decorating.
Place cake in fridge to harden slightly (helps the ganache and caramel set).
Meanwhile to make your ganache place your chocolate chips in a heat proof bowl and add your heavy cream to a small sauce pan or microwave safe dish and heat until just simmering, pour over chocolate chips and cover for about 5 minutes.
Remove cover and whisk until chocolate and cream are blended and smooth, let sit for about 10 minutes to cool and thicken slightly.
Remove your cake from the refrigerator and drizzle your ganache over the sides of your cake, return to fridge to set up.
While ganache is setting up make your caramel by adding all the ingredients to a medium sauce pan and bring to a boil stirring constantly for about 5-10 minutes or until mixture turns golden in color, set aside to cool just slightly.
Remove cake from refrigerator and drizzle your caramel down sides over ganache then return to refrigerator to set up again removing after about 10 minutes.
Add your remaining frosting to piping bag fitted with a 1M tip (open star tip) and pipe swirls on the top edges of cake.
Top with pecan turtle candies and press your crushed pecans up the sides of the cake about 1 and a half inches.