Layer Turtle Caramel Cake

Layer Turtle Caramel Cake 

INGREDIENTS

• For the Chocolate Cake Layers

• 2½ cups all-purpose flour (315g)
• 1 cup unsweetened cocoa powder (100g)
• 2½ cups granulated sugar (500g)
• 2½ teaspoons baking powder (10g)
• 1½ teaspoons baking soda (7g)
• 1 teaspoon salt (5g)
• 1 cup vegetable oil (240ml / 220g)
• 4 large eggs
• 1 cup buttermilk (240ml / 240g)
• 1 cup hot coffee (240ml)
• 2 teaspoons vanilla extract (10ml)

• For the Caramel Sauce

• 1 cup granulated sugar (200g)
• 6 tablespoons butter (85g)
• ½ cup heavy cream (120ml)
• ½ teaspoon salt (3g)

• For the Chocolate Ganache

• 1 cup heavy cream (240ml)
• 1½ cups semi-sweet chocolate chips (270g)
• For the Filling & Topping
• 1½ cups toasted pecans, chopped (170g)
• Extra caramel sauce for drizzling

INSTRUCTIONS

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans.

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the oil, eggs, buttermilk, and vanilla, mixing until smooth. Slowly pour in the hot coffee and stir gently — the batter will be thin, and that’s perfect for a moist cake.

Divide evenly between the pans and bake for about 28–32 minutes, until a toothpick comes out with just a few moist crumbs. Let the layers cool completely before assembling.

To make the caramel, heat sugar in a saucepan over medium heat, stirring until melted and amber-colored. Add butter and stir until smooth. Slowly pour in the cream (it will bubble), then stir in salt. Let it cool and thicken.

For the ganache, heat the cream until steaming but not boiling, then pour over chocolate chips. Let sit for a few minutes before stirring until glossy and smooth.

To assemble, place one cake layer on your serving plate. Spread a layer of ganache, drizzle generously with caramel, then sprinkle with toasted pecans. Add the second layer and repeat. Top with the final layer, cover the entire cake with ganache, and let it gently drip down the sides.

Finish with more caramel drizzle and a generous handful of pecans on top.

Refrigerate for about 30 minutes to set, then slice into this decadent, gooey, chocolate-caramel masterpiece.