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Turtle Caramel Cake

Turtle Caramel Cake is a decadent dessert inspired by the classic turtle candies, featuring layers of moist chocolate cake, gooey caramel, crunchy pecans, and rich chocolate ganache.
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Equipment

  • Mixing bowls
  • - Whisk or hand/stand mixer
  • - 9-inch round cake pans (2 or 3, depending on layers)
  • - Saucepan
  • - Offset spatula
  • - Cooling rack

Ingredients
  

  • **For the Cake:**
  • - 2 cups all-purpose flour
  • - 1 ¾ cups granulated sugar
  • - ¾ cup unsweetened cocoa powder
  • - 2 tsp baking powder
  • - 1 ½ tsp baking soda
  • - 1 tsp salt
  • - 1 cup whole milk
  • - ½ cup vegetable oil
  • - 2 large eggs
  • - 2 tsp vanilla extract
  • - 1 cup boiling water
  • **For the Caramel Sauce:**
  • - 1 cup granulated sugar
  • - 6 tbsp unsalted butter cubed
  • - ½ cup heavy cream
  • - ¼ tsp salt
  • **For the Toppings:**
  • - 1 cup chopped pecans
  • - 1 cup semi-sweet chocolate chips
  • - ½ cup heavy cream for ganache

Instructions
 

  • **Make the Cake:**
  • - Preheat oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans.
  • - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • - Add milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  • - Slowly stir in boiling water until the batter is thin and well-combined.
  • - Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • **Prepare the Caramel Sauce:**
  • - Heat sugar in a saucepan over medium heat, stirring constantly, until it melts into a golden brown liquid.
  • - Add butter and stir until fully combined. Gradually pour in heavy cream, stirring constantly. Cook for 1-2 minutes, then remove from heat and stir in salt. Let cool slightly.
  • **Make the Ganache:**
  • - Heat heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
  • **Assemble the Cake:**
  • - Place the first cake layer on a serving plate. Spread a layer of caramel sauce on top, followed by a sprinkle of chopped pecans. Repeat with the second layer.
  • - If using a third layer, add the final layer of cake and spread ganache over the top and sides. Drizzle remaining caramel sauce over the top and garnish with more pecans.
  • **Serve:**
  • - Let the cake set for 20-30 minutes before slicing.