Chocolate Turtle Cake

Ingredients

Cake Base

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup granulated sugar

½ cup brown sugar packed

½ cup unsalted butter softened

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

Caramel & Topping

½ cup unsalted butter

1 cup packed brown sugar

½ cup heavy cream

1 tsp vanilla extract

1 cup chopped pecans or walnuts

1 cup semisweet chocolate chips

How To Make Chocolate Turtle Cake

Prepare the Oven & Pans

Preheat oven to 350°F (175°C).

Grease and line two 9-inch round cake pans with parchment paper.

Make the Cake Batter

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, cream butter, granulated sugar, and brown sugar until fluffy.

Beat in eggs one at a time, then stir in vanilla.

Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until smooth.

Bake the Cake

Divide batter evenly between the two pans.

Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pans 10 minutes, then transfer to a wire rack to cool completely.

Make the Caramel

In a saucepan over medium heat, melt butter.

Stir in brown sugar and cook 2–3 minutes until it bubbles.

Slowly add heavy cream, stirring constantly, and cook another 2 minutes until smooth.

Remove from heat and stir in vanilla. Let cool slightly.

Assemble the Cake

Place one cake layer on a serving plate.

Spread a generous layer of caramel over the top. Sprinkle half the pecans evenly.

Place the second cake layer on top and repeat with remaining caramel and pecans.

Add the Chocolate Topping

Melt chocolate chips in a double boiler or microwave.

Drizzle chocolate over the top and sides of the cake. Optionally, sprinkle extra chopped pecans.

Chill & Serve

Let the cake rest 30 minutes at room temperature to set.

Slice and enjoy this rich, gooey, nutty dessert!