Chocolate Turtle Cake

Name: Chocolate Turtle Cake
Ingredients: 1 cup dark baking cocoa; 1 cup boiling water; 1 cup butter, softened; 2-1/4 cups sugar; 4 eggs; 1-1/2 teaspoons vanilla extract; 2-3/4 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 1 teaspoon butter; 1 cup chopped pecans; 1/2 cup plus 1 tablespoon sugar; 1/2 cup plus 1 tablespoon packed brown sugar; 1 cup heavy whipping cream, divided; 1/2 cup dark corn syrup; 6 tablespoons butter, cubed; 1 teaspoon butter; 1 cup chopped pecans; 1 cup dark chocolate chips; 2/3 cup heavy whipping cream; 2 ounces unsweetened chocolate, chopped; 1/3 cup dark chocolate chips; 4 cups confectioners' sugar; 3/4 cup butter, softened; 1/4 cup milk; 1 tablespoon dark baking cocoa; 1 teaspoon vanilla extract; Chocolate curls or other decorations

30 ingredients

8 steps

Ingredients

1 cup dark baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/4 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon butter
1 cup chopped pecans
1/2 cup plus 1 tablespoon sugar
1/2 cup plus 1 tablespoon packed brown sugar
1 cup heavy whipping cream, divided
1/2 cup dark corn syrup
6 tablespoons butter, cubed
1 teaspoon butter
1 cup chopped pecans
1 cup dark chocolate chips
2/3 cup heavy whipping cream
2 ounces unsweetened chocolate, chopped
1/3 cup dark chocolate chips
4 cups confectioners' sugar
3/4 cup butter, softened
1/4 cup milk
1 tablespoon dark baking cocoa
1 teaspoon vanilla extract
Chocolate curls or other decorations

Directions

1

Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition.
2

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

Line a 9-in. round pan with foil and grease the foil with butter. Sprinkle with pecans; set aside.
4

In a large heavy saucepan, combine the sugar, brown sugar, 1/2 cup cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 5 minutes. Gradually stir in remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes.
5

Remove from the heat. Quickly pour into prepared pan (do not scrape saucepan). Cool.
6

Line a 9-in. round pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with pecans; set aside. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over pecans. Cool to room temperature; chill until set.
7

In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat the confectioners' sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate.
8

Place one cake layer on a serving plate; remove foil from caramel and place on top. Top with another cake layer; remove foil from ganache and place on top. Top with remaining cake layer. Frost top and sides of cake. Garnish as desired.