Turtle Chocolate Delight (Print Version)
# 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:
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.
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.
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.
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.
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:
01 -
Prep parts days in advance if needed
02 -
Everything works better when ingredients are room temperature
03 -
Store safely in the fridge for up to one whole week