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Chocolate Turtle Cake

A rich and decadent cake layered with chocolate and caramel, topped with a luscious ganache, perfect for any celebration or just because.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Room temperature
  • 1 cup whole milk Room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Batter will be thin
Filling and Topping
  • 1 cup caramel sauce For drizzling
  • 1 cup semi-sweet chocolate chips Divided into two portions
  • 1 cup heavy cream For ganache

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
  4. Stir in boiling water (the batter will be thin). Pour evenly into prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean.
  2. Cool for 10 minutes, then remove from pans to wire racks to cool completely.
Assembly
  1. Once cooled, place one layer on a serving plate. Drizzle caramel sauce over it, then sprinkle with half the chocolate chips.
  2. Top with the second layer, pour the ganache made from heating the heavy cream and mixing in the remaining chocolate chips until smooth.
  3. Drizzle more caramel sauce and garnish with additional chocolate chips, if desired.
  4. Serve and enjoy!

Notes

For serving, consider warm with vanilla ice cream, sprinkle with flaky sea salt, or drizzle with more caramel. Store in the fridge for 3-4 days or freeze for up to 3 months. For variations, consider swapping to vanilla or making it vegan.