Description
This decadent Chocolate Turtle Cake combines rich chocolate cake layers with a luscious caramel-pecan filling and a topping of semi-sweet chocolate chips. It’s a deliciously moist and sweet dessert perfect for gatherings or special occasions, showcasing classic flavors of caramel, chocolate, and crunchy pecans in every bite.
Ingredients
Scale
Chocolate Cake
- 1 box chocolate cake mix (plus ingredients listed on the box)
Caramel-Pecan Mixture
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 cup chopped pecans
Toppings
- 1 cup semi-sweet chocolate chips
- 1/2 cup caramel sauce
- 1/4 cup chocolate sauce
- Additional pecans for garnish (optional)
Instructions
- Prepare the Oven and Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly to prevent sticking. Prepare the chocolate cake mix according to the package instructions. Pour half of the prepared batter evenly into the baking pan to form the first layer.
- Bake the First Cake Layer: Bake this first layer for 15 minutes until set. Remove the pan from the oven carefully to proceed with adding the filling.
- Make Caramel-Pecan Filling: While the cake is baking, combine the unsalted butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir constantly to dissolve the sugar and incorporate the ingredients. Bring the mixture to a gentle boil, then cook for 2 minutes to thicken slightly. Remove from heat and stir in the chopped pecans evenly to distribute nuts through the caramel.
- Assemble the Layers: Pour the warm caramel-pecan mixture evenly over the partially baked cake layer in the pan. Sprinkle the semi-sweet chocolate chips on top of the caramel mixture. Then carefully pour the remaining half of the cake batter over the caramel and chocolate chip layer, spreading it evenly to cover everything.
- Bake the Complete Cake: Return the assembled cake pan to the oven and bake for an additional 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the cake is fully cooked. This ensures both layers are baked through, with the caramel filling sealed inside.
- Cool and Add Finishing Touches: Allow the cake to cool slightly in the pan to set the layers. Drizzle the top of the cake with the caramel sauce and chocolate sauce for extra flavor and visual appeal. Sprinkle additional pecans on top if desired to enhance the crunch and presentation before serving.
Notes
- Ensure to grease and flour the baking pan well to prevent sticking given the sticky caramel layer.
- Use fresh pecans for the best flavor and crunch; you can toast them lightly if preferred.
- If you want a more gooey caramel layer, you can reduce the cooking time of the caramel mixture slightly.
- Allow the cake to cool enough before slicing to prevent the filling from oozing excessively.
- This cake is best stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
