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
ADDITIONAL GARNISH:
• 2 cups chopped pecans
• Whole pecans
