This Turtle Chocolate Layer Cake starts with rich, decadent and moist chocolate cake layers that are filled with a caramel pecan sauce and covered in a smooth caramel frosting, then finished off with a caramel and ganache drip and chopped pecans!
INGREDIENTS
CARAMEL PECAN FILLING:
2 tablespoon unsalted butter
1 cup pecan halves
2 cups granulated sugar
¾ cup salted butter, cut into cubes
1 cup heavy cream, room temperature
2 teaspoon pure vanilla extract (optional)
2 teaspoons fine sea salt
SALTED CARAMEL SAUCE:
1 cup granulated sugar
6 tablespoon salted butter, cubed
½ cup heavy cream, room temperature
1 teaspoon pure vanilla extract (optional)
1 teaspoon fine sea salt
CHOCOLATE CAKE LAYERS:
2 and ¼ cups all purpose flour
1 and ½ cups unsweetened cocoa powder
1 and ½ teaspoon salt
2 and ¼ teaspoon baking soda
1 teaspoon baking powder
1 and ½ cups unsalted butter, room temperature
2 and ¼ cups granulated sugar
4 large eggs, room temperature
¾ cup sour cream, room temperature
1 and ½ tablespoon pure vanilla extract
1 and ½ tablespoon instant coffee granules
2 and ¼ cups buttermilk, room temperature
SALTED CARAMEL BUTTERCREAM:
3 cups Unsalted Butter, softened to room temperature
12 cups Powdered Sugar, sifted
¾ cup Salted Caramel Sauce, cooled completely(recipe above)
3-6 tablespoon heavy cream or milk, as needed
GANACHE DRIP:
1 cup dark chocolate chips
½ cup heavy whipping cream
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