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Irresistible Chocolate Caramel Cake

Featured in Sweet Treats and Baked Delights.

Elegant four-layered chocolate cake with caramel-pecan filling and creamy salted caramel frosting. Total time: ~3 hours. A must-have for parties.
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Mena
Updated on Thu, 13 Mar 2025 01:27:28 GMT
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This decadent chocolate turtle layer cake transforms a classic candy into an unforgettable dessert masterpiece. Each element - from the rich chocolate cake layers to the homemade caramel and toasted pecans - comes together to create pure dessert perfection. The combination of textures and flavors makes this cake worthy of any special celebration.

Key Ingredients

  • Premium dark cocoa powder for intense chocolate flavor
  • Unsalted butter at room temperature for ideal texture
  • Heavy whipping cream for smooth caramel
  • Fresh pecans, toasted to enhance flavor
  • Quality semisweet chocolate for ganache
  • Pure vanilla extract for depth
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Essential Techniques

Base Preparation:
Use room temperature ingredients and properly cream butter until light and fluffy.
Baking Layers:
Distribute batter evenly and gently smooth tops.
Caramel Making:
Heat sugar gradually until amber, then carefully incorporate butter and cream.
Layer Assembly:
Stack with generous caramel-pecan filling between each level.
Finishing:
Apply ganache drips with careful precision.

Mastering the Cake Layers

Creating perfect chocolate layers requires precise ingredient ratios and proper mixing technique. The key lies in thoroughly creaming room temperature butter with sugar until very light and fluffy - this creates the foundation for tender, moist cake layers with ideal structure.

Perfecting the Caramel

Making homemade caramel sauce requires attention and patience. Allow the sugar to melt slowly and develop a deep amber color before adding butter and cream. The process takes practice but yields incredibly smooth, flavorful results worth mastering.

Layer Assembly Tips

Successful assembly relies on level layers and even filling distribution. Take time to ensure each component is properly chilled and each layer is positioned correctly. This attention to detail results in a professionally finished appearance.

Ganache Technique

The signature ganache drips require proper temperature and consistency. Allow the ganache to cool until slightly thickened but still fluid. Apply with controlled pressure around the cake's edge for elegant, consistent drips.

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Pro Tips

Learn to gauge caramel doneness by color and aroma

Chill layers briefly to make handling easier

Practice patience with decorative elements

This impressive layer cake combines classic flavors and professional techniques into a memorable dessert. While it requires time and attention to detail, the result is a showstopping cake perfect for special occasions.

Frequently Asked Questions

→ Can I prep any parts beforehand?
Absolutely! You can freeze the cake layers and refrigerate the caramel and frosting in advance.
→ How long will it stay fresh?
Keep it refrigerated in a sealed container for up to 7 days. Let it warm up to room temp before serving.
→ Can I make this recipe smaller?
Sure! You can cut down the recipe to make just two layers or bake them as cupcakes instead.
→ Why use room-temperature ingredients?
They mix more smoothly and ensure the cake’s texture is rich and even.
→ What if I don’t have coffee or don’t want to use it?
Coffee deepens the chocolate flavor but isn’t essential. You can skip it without worry.

Turtle Chocolate Delight

Four soft chocolate cake layers packed with caramel pecan filling, smothered in salted caramel frosting, topped with a stunning ganache finish.

Prep Time
60 Minutes
Cook Time
45 Minutes
Total Time
105 Minutes
By: Mena

Category: Desserts & Baking

Difficulty: Difficult

Cuisine: American

Yield: 14 Servings (1 cake with four layers)

Dietary: Vegetarian

Ingredients

→ Caramel Pecan Filling

01 2 tsp sea salt, fine
02 1 cup heavy cream, brought to room temperature
03 3/4 cup salted butter, cut into chunks
04 1 cup pecan halves
05 2 Tbsp unsalted butter
06 2 tsp vanilla extract, pure (optional)
07 2 cups white granulated sugar

→ Chocolate Cake Layers

08 2 1/4 cups flour for all purposes
09 3/4 cup sour cream
10 1 1/2 tsp salt
11 4 large eggs, at room temperature
12 1 1/2 Tbsp instant coffee powder
13 1 1/2 cups cocoa powder, unsweetened
14 1 1/2 cups butter, unsalted and softened
15 1 tsp baking powder
16 3/4 cup buttermilk, room temperature
17 2 1/4 cups white sugar
18 1 1/2 Tbsp vanilla extract
19 2 1/4 tsp baking soda
20 2 1/4 cups buttermilk, also at room temperature

→ Salted Caramel Buttercream

21 3 cups soft butter, unsalted
22 3/4 cup caramel sauce, salted and at room temperature
23 3-6 Tbsp heavy cream or milk for thinning
24 12 cups powdered sugar, sifted thoroughly

→ Ganache Drip and Garnish

25 2 cups pecans, roughly chopped
26 Whole pecans for decoration
27 1 cup dark chocolate chips
28 1/2 cup heavy whipping cream

Instructions

Step 01

Spread pecans coated in melted butter on a baking sheet and toast in a 350°F oven for 5-6 minutes. Caramelize sugar in a pot until it turns a light amber color, then carefully add in butter and cream, stirring constantly. Fold in the toasted pecans. Let it cool fully.

Step 02

Whisk together all your dry ingredients. Cream the butter and sugar till light and airy, then add eggs one at a time. Mix the vanilla and coffee, add them with sour cream. Slowly combine the dry mix with buttermilk, alternating between the two. Evenly pour the batter into four 8-inch greased pans and bake at 350°F for 20-25 minutes.

Step 03

Whip butter until it’s pale and creamy. Gradually mix in powdered sugar, then add the cooled caramel sauce and just enough cream till you get the texture you want. Beat again till fluffy and smooth.

Step 04

Heat your cream just until warm, then pour it over the chocolate chips. Leave it alone for about 5 minutes before stirring into a glossy mixture. Let it sit until it’s thick enough for dripping.

Step 05

Layer the cakes with buttercream and caramel pecan filling. Cover the whole cake in frosting and chill it briefly before adding a second layer of frosting. Decorate the bottom with chopped pecans. Let ganache drip over the edges, drizzle caramel sauce, and finish with whole pecans.

Notes

  1. Prep parts days in advance if needed
  2. Everything works better when ingredients are room temperature
  3. Store safely in the fridge for up to one whole week

Tools You'll Need

  • 8-inch round cake pans (4)
  • Hand or stand mixer
  • Saucepan with a thick bottom
  • Offset spatula for spreading
  • A turntable for smooth frosting

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe has dairy (including butter, cream, and sour cream)
  • Contains eggs
  • Cake has gluten from the flour
  • Pecans, a tree nut, are used

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1615
  • Total Fat: 107 g
  • Total Carbohydrate: 165 g
  • Protein: 9 g