Chocolate Turtle Layer Cake Recipes

TURTLE CHOCOLATE LAYER CAKE

Steps:

• For the Toasted Pecans: Preheat oven to 350°F and line a baking sheet with parchment paper or a silpat mat.
• In a small bowl, melt 2 tablespoons of butter in the microwave for about 30 seconds. Drizzle the melted butter onto the pecans and toss together to coat pecans.
• Spread pecans onto prepared baking sheet and bake in oven for 5-6 minutes until toasted and fragrant.
• Remove the pecans from the oven and roughly chop. Set aside.
• For the Caramel Sauce: Add the sugar to a large heavy-bottomed non-stick saucepan and heat over medium heat, stirring constantly using a heat resistant rubber spatula or a wooden spoon until the sugar is melted and turns a medium amber caramel colour. Don't worry if the sugar clumps up, just keep stirring and it will melt smoothly. Keep a close eye on the pot as the sugar can easily burn, and you would have to start over again.
• As soon as the caramel turns a deep amber, add the butter cubes, whisking constantly until butter is melted and fully combined.
• Once butter is combined, slowly pour in the heavy cream while whisking vigorously, be careful as it will begin to bubble up furiously. The caramel may begin to clump together if your cream is too cold. If so, just continue stirring until caramel melts back down.
• Allow caramel to boil for 1 minute, then remove from heat. Stir in the vanilla (optional) and salt. You can leave out the salt if you don't want the caramel to be salted.
• Add the chopped toasted pecans to the caramel sauce and stir until combined.
• Let caramel cool to room temperature before pouring into a jar or an airtight container. Set aside or store in the refrigerator until ready to use.
• Repeat the above steps 5-8 to make another smaller batch of salted caramel sauce. Set aside to cool completely or store in a jar or an airtight container in the refrigerator until ready to use.
• Preheat oven to 350° F (177°C). Prepare four 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
• In a large bowl, sift flour, cocoa, salt, baking powder and baking soda. Whisk to combine, set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, 4-6 minutes. Scrape down the sides and bottom of the bowl.
• Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down he sides and bottom of the bowl.
• In a small bowl, combine the vanilla and instant coffee granules. Add the sour cream to the batter along with the vanilla coffee mixture and beat on medium speed until combined.
• Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beat each addition just until combined. Divide batter equally between the cake pans, a little over 2 cups per pan.
• Bake two layers at a time for 20-25 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
• Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely before frosting. Or at this point, you can wrap all the cake layers tightly in plastic wrap and freeze or refrigerate until ready to assemble.
• In the bowl of a stand mixer, beat the softened butter until super pale and fluffy, about 5-6 minutes.
• Scrape down the sides and bottom of the bowl.Add half of the powdered sugar, one cup at a time and beat on low speed after each cup until combined.
• Once combined add cooled salted caramel sauce and continue to beat until combined and smooth.
• Add remaining powdered sugar one cup at a time, mixing on low speed until it's all combined. If the frosting is too thick, add heavy cream 1 tablespoon at a time until you reach the desired consistency.
• Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy.
• Put the chocolate chips into a medium bowl. Set aside.
• Heat the heavy whipping cream in a small saucepan until it just begins to boil.
• Remove hot cream from heat then pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.
• Remove cover and stir ganache until smooth. Set aside to cool.
• Use an offset spatula to place a dollop of frosting onto a cake board or serving platter that's on a turntable. Place one cake layer on top and spread about 1 cup of the salted caramel buttercream on top of the first layer.
• Scoop some frosting into a disposable piping bag and snip off the end. Pipe a rim around the edges of the cake and pour on a cup of the pecan caramel sauce and spread into an even layer. Repeat with all layers, placing the final layer upside down.
• Frost the entire cake with a thin layer of salted caramel buttercream. Chill the cake for 30 minutes.
• Remove cake from refrigerator and frost the entire cake with a thick layer of frosting. Chill cake in the refrigerator for another 30 minutes or in the freezer for 10-20 minutes.
• Remove and spread a thin layer of frosting onto the bottom of the cake. Press the chopped pecans up the bottom so it can stick onto the fresh frosting.
• Pour ganache and remaining caramel sauce into separate disposable piping bags or a ziploc bag and snip off the tip. Drip the ganache off the edge of the cake and fill the center. Use an offset spatula to to spread the ganache over the top. Repeat these steps with the caramel sauce, pouring it on top of the ganache.
• Line some pecan halves around the top to create a border and sprinkle more chopped pecans in the centre. Slice and serve!

CHOCOLATE TURTLE LAYER CAKE

Steps:

• Preheat oven to 350. Grease with shortening then dust with flour 3 8" round cake pans.
• In large bowl whisk together your dry ingredients until combined.
• Add in your eggs, buttermilk, oil, vanilla and eater and stir until combined well.
• Pour the cake batter evenly among the 3 prepared pans.
• 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.
• 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).
• Heat the heavy cream in the microwave until it is very hot and steaming, but not boiling.
• Place the chocolate in a small glass bowl. Pour the hot cream over the chocolate. Cover the bowl with a plate and allow the bowl to sit for 3-5 minutes.
• Remove the plate and stir the chocolate and cream together. This will take maybe 2 minutes of stirring to get it completely combined, but eventually you'll get a smooth, dark, silky chocolate.
• Allow the ganache to cool for 10 minutes.
• 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.
• Cut and serve!
• Store in an airtight container at room temperature.

CHOCOLATE TURTLE LAYER CAKE

Steps:

• Heat oven to 350°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray; sprinkle with cocoa.
• In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in chocolate chips and chopped pecans. Pour batter into pans.
• Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; cool completely. Wrap cake layers; refrigerate at least 1 hour.
• In medium bowl, stir frosting and dulce de leche with whisk until well blended; set aside. Cut 6 of the turtle candies in half; set aside. Chop remaining candies.
• Place 1 cake layer, top side up, on serving plate. Spread with half of the frosting mixture; sprinkle with chopped candies. Place second cake layer, top side up, on candies. Spread remaining frosting mixture on top of cake. Cover; refrigerate until serving time. Drizzle caramel topping over top of cake, allowing some to drip down side. Garnish with pecan halves and reserved turtle candies.

CHOCOLATE TURTLE CAKE

Steps:

• Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For caramel layer: Line a 9-in. round pan with foil and grease the foil with butter. Sprinkle with pecans; set aside., In a large heavy saucepan, combine the sugar, brown sugar, 1/2 cup cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 5 minutes. Gradually stir in remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes., Remove from the heat. Quickly pour into prepared pan (do not scrape saucepan). Cool., For ganache layer: Line a 9-in. round pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with pecans; set aside. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over pecans. Cool to room temperature; chill until set., For frosting: In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat the confectioners' sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate., To assemble cake: Place one cake layer on a serving plate; remove foil from caramel and place on top. Top with another cake layer; remove foil from ganache and place on top. Top with remaining cake layer. Frost top and sides of cake. Garnish as desired.

CHOCOLATE TURTLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
• Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
• Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

TURTLE CHOCOLATE LAYER CAKE

Steps:

• To make the caramel sauce:
• Combine the granulated sugar and water in a medium to large saucier pan. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt
• 2. Over medium heat, bring the mixture to a boil. Stop whisking and don't whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 15-20 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
• . Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
• . Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
• . Set the caramel sauce in the fridge to cool. It will be fairly thin, but will thicken as it cools. You can make this caramel sauce up to a week or so head, if you like. To make the chocolate cake layers:
• p id="instruction-step-7″>6. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C). 7.
• Add all dry ingredients to a large bowl and whisk together. 8.
• Add eggs, milk and vegetable oil to the dry ingredients and mix well. 9.
• Add boiling water and vanilla extract and mix well. 10
• Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs. 11
• Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. To make the caramel buttercream:
• id="instruction-step-13″>12. Make the buttercream while cakes cool. Add the butter to a large mixer bowl and beat until smooth. 13
• Slowly add about half of the powdered sugar and mix until well combined and smooth. 14
• Add about 1/2 a cup of caramel sauce and mix until well combined and smooth. 15
• Slowly add the remaining powdered sugar and mix until well combined and smooth. 16
• Add additional caramel sauce to achieve the right flavor and consistency of frosting. You don't want to thin out the frosting too much or it won't hold your cake together well. 17
• Add salt to taste. To build the cake:
• id="instruction-step-19″>18. Once the cakes are cool and the frosting is ready, remove the cake domes from the tops of the cakes with a large serrated knife. See my tips on how to level a cake and how to stack a cake. 19
• Place first layer of cake on cake plate. Spread about 2/3 cup of frosting on top in an even layer. 20
• Pipe a dam around the edge of the cake, on top of the frosting. This is help hold your caramel sauce in place (and is why you don't want your frosting to be too thin - you want it to hold in place well). 21
• Add about 1/2 cup of caramel sauce and gently spread into an even layer. The caramel sauce is easiest to work with when at room temperature, but should be workable when cold as well. 22
• Spread about 1/4 cup of chopped pecans evenly over the caramel sauce and level out the frosting dam, if needed, so that everything is level. 23
• Add the second layer of cake and add another layer of frosting, caramel and chopped pecans. 24
• Add the final layer of cake on top and then add a thin crumb coat to the cake. 25
• Refrigerate the cake for about 30 minutes to an hour so that everything firms up a bit, which will help keep everything in place while you frost the cake. 26
• Frost the outside of the cake with the remaining caramel frosting. Feel free to use my tutorial for frosting a smooth cake. To decorate the cake:
• id="instruction-step-28″>22. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache). 23
• Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 24
• Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake. 25
• Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake. You can also finish it off with a drizzle of caramel sauce and some chopped pecans. 26
• Refrigerate cake until ready to serve. Serve chilled or at room temperature. Cake is best when stored well covered and eaten within 3-4 days.

TURTLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13 x 9 inch pan.
• Pour half of the prepared cake mix into the pan.
• Bake for 25 minutes.
• In the meantime, place unwrapped caramels in a saucepan.
• Add 1/2 cup evaporated milk.
• Heat on low, stirring until caramels have melted.
• Remove cake from oven and pour melted caramel mixture on top of the cake.
• Sprinkle chopped pecans and chocolate chips on top of caramel layer.
• Press down lightly.
• Pour remaining half of prepared cake mix on top of the filling layer.
• Bake an additional 30 minutes.
• After removing cake from the oven, let the cake cool slightly (approx. 5- 10 minutes).
• Run a knife around the edges of the pan to loosen the cake.
• This is an important step- otherwise you'll have a tough time removing the pieces later!
• Store at room temperature.
• Note: Please see your cake mix box for exact amounts of vegetable oil, water and eggs.