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–+ servings
Chocolate Turtle Dream Cake

Decadent Chocolate Turtle Dream Cake for Sweet Celebrations

This Chocolate Turtle Dream Cake combines rich chocolate layers with gooey caramel and crunchy pecans for an irresistible dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-sensitive version
  • 2 cups Granulated Sugar No direct substitution recommended
  • 3/4 cup Cocoa Powder Use high-quality for best results
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal results
  • 1 teaspoon Baking Powder Check the expiration date before use
  • 1 teaspoon Salt Opt for sea salt for a gourmet touch
  • 2 large Eggs Use at room temperature for better blending
  • 1/2 cup Vegetable Oil Can be substituted with coconut oil
  • 1 cup Buttermilk Replace with milk plus a tablespoon of vinegar or lemon juice if necessary
  • 2 teaspoons Vanilla Extract Extract or vanilla paste can be used
  • 1 cup Hot Water Do not skip this step
For the Layers and Topping
  • 1 cup Caramel Sauce Use store-bought or homemade
  • 1 cup Chopped Pecans Adjust the amount based on preference
  • 1 cup Semi-Sweet Chocolate Ganache Ensure it’s cooled slightly before pouring

Equipment

  • 8-inch round cake pans
  • electric mixer
  • Whisk
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare four 8-inch round cake pans by greasing them with butter and dusting with flour.
  2. Whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl until well combined.
  3. Add the eggs, vegetable oil, buttermilk, and vanilla extract to the dry ingredients; mix with an electric mixer until smooth, about 2-3 minutes.
  4. Gradually stir in the hot water until well-blended; this hydrates the batter.
  5. Divide the batter evenly among the cake pans and bake for 20-25 minutes, or until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for about 10 minutes before removing.
  7. Layer the cake by placing the first layer on a serving plate, spreading caramel sauce, and repeating with the second and third layers.
  8. Place the last layer on top and pour cooled ganache over the entire cake, allowing it to drip down the sides and garnish with chopped pecans.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 250IUCalcium: 50mgIron: 2mg

Notes

For best results, measure accurately, cool layers completely before assembling, and let the ganache cool slightly for controlled pouring.

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