Ah, a Chocolate Turtle Cake—rich, gooey, and perfect for anyone who loves chocolate, caramel, and pecans all in one bite! Here’s a detailed recipe to make a classic version:
Ingredients
For the Cake:
- 1 box (or about 1 ½ cups) chocolate cake mix (or homemade chocolate cake)
- Ingredients called for on the box (usually eggs, oil, water)
For the Caramel-Pecan Layer:
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup chopped pecans, toasted
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Optional Garnish:
- Extra chopped pecans
- Drizzle of caramel sauce
Instructions
- Bake the Cake:
- Preheat oven according to cake mix directions (usually 350°F / 175°C).
- Prepare cake batter and bake in a 9×13-inch pan. Cool completely.
- Add the Caramel-Pecan Layer:
- Spread caramel sauce evenly over the cooled cake.
- Sprinkle chopped toasted pecans over the caramel. Press lightly so they stick.
- Make the Chocolate Ganache:
- Heat the heavy cream until just simmering (don’t boil).
- Pour over chocolate chips in a bowl. Let sit 1–2 minutes, then stir until smooth and glossy.
- Assemble the Cake:
- Pour the ganache over the caramel-pecan layer, spreading evenly.
- Optional: top with extra pecans or a drizzle of caramel.
- Chill & Serve:
- Let the cake chill in the fridge 30–60 minutes to set the ganache.
- Cut into squares and enjoy!
💡 Tips:
- Toasting the pecans enhances their flavor and crunch.
- You can use soft caramel candies melted with a little cream if you don’t have caramel sauce.
- For extra richness, add a pinch of sea salt on top before serving—sweet and salty perfection.
If you want, I can also give a fully homemade version, where the cake, caramel, and ganache are all made from scratch—it tastes even more decadent than the mix version.
Do you want me to do that?
