A decadent layered cake featuring rich chocolate, gooey caramel, and crunchy pecans, inspired by classic turtle candies.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup strong brewed coffee, cooled
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup caramel sauce
1 1/2 cups chopped pecans, toasted
2 cups heavy cream
1/2 cup powdered sugar
1/2 cup semisweet chocolate chips
Instructions
1. Prepare the Crust:
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Add eggs, buttermilk, coffee, oil, and vanilla. Beat until smooth.
Divide batter evenly between pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
Whip heavy cream with powdered sugar until stiff peaks form. Fold in 1/2 cup caramel sauce.
Place one cake layer on a plate. Spread with half of the whipped cream mixture. Sprinkle with 1/2 cup pecans. Drizzle with 1/4 cup caramel.
Top with second layer. Spread remaining cream over top and sides. Garnish with remaining pecans, chocolate chips, and caramel drizzle.