Description
A decadent layered chocolate cake with caramel, toasted pecans, and chocolate ganache—just like turtle candies, but in rich cake form.
Ingredients
- 1 box chocolate cake mix (plus required ingredients like eggs, oil, and water)
- 1 cup caramel sauce, divided
- 1 cup chopped pecans, divided
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 °F (175 °C). Grease or line a 9×13-inch baking pan.
- Prepare cake batter according to box instructions (typically includes mixing eggs, oil, and water).
- Pour half of the batter into the pan and smooth evenly.
- Drizzle half the caramel sauce and sprinkle half the pecans over the batter.
- Pour remaining cake batter over the top and smooth gently.
- Bake for 35–40 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- While the cake bakes, heat heavy cream until it begins to bubble. Pour over chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Stir in vanilla and salt to finish ganache.
- Cool cake completely. Spread remaining caramel sauce over the top.
- Pour ganache over caramel, letting it drip over the edges. Sprinkle remaining pecans on top.
- Refrigerate for at least 1 hour to allow ganache and caramel to set before slicing.
Notes
- Use salted caramel for a sweet-salty contrast.
- Substitute part of the pecans with walnuts or toffee bits.
- Add melted white chocolate drizzle for decoration.
- Use dark chocolate chips for a richer ganache.
- Store in fridge and serve at room temp for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
