Welcome to Day 2 of our “12 Days of Christmas Recipes!” Today’s decadent treat is a Turtle Chocolate Cake that’s rich, indulgent, and perfect for the holiday season. With layers of moist chocolate cake, gooey caramel frosting, crunchy pecans, and a luxurious chocolate ganache, this dessert is nothing short of show-stopping. Whether you’re baking for a Christmas gathering or treating yourself to a slice of something extraordinary, this turtle chocolate cake will have everyone asking for seconds. Let’s dive into the recipe!
Ingredients
Here’s everything you need to create this irresistible cake:
Chocolate Cake:
- 2 ¼ cups all-purpose flour
- 1 ¼ cups white granulated sugar
- 2 cups brown sugar
- 1 ¼ cups unsweetened cocoa powder
- ¼ cup espresso powder (optional, for enhanced flavor)
- 1 teaspoon salt
- 3 teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¾ cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
Caramel Frosting:
- 1 cup packed brown sugar
- ⅓ cup unsalted butter
- ⅓ cup evaporated milk
- 1 teaspoon salt
- 2 cups powdered sugar
Chocolate Ganache:
- 1 cup semisweet chocolate chips
- ¾ cup heavy cream
Toppings:
- 1 cup chopped pecans (plus extra for garnish)
- Extra caramel frosting for piping
Best Tips for Turtle Chocolate Cake
1. Use High-Quality Cocoa
The rich, chocolatey base of this turtle chocolate cake depends on high-quality cocoa powder. Opt for unsweetened cocoa powder that has a deep, chocolate flavor. If you want an even bolder taste, Dutch-processed cocoa works beautifully.
2. Don’t Skip the Espresso Powder
Adding espresso powder doesn’t make your cake taste like coffee—it simply enhances the chocolate flavor. If you’re worried about caffeine, you can use a decaffeinated espresso powder or leave it out entirely.
3. Take Your Time With the Caramel Frosting
Homemade caramel frosting can feel a bit intimidating, but the key is patience. Stir consistently, and don’t rush the process. The result is a luscious, buttery caramel that ties all the flavors together.
4. Let the Cake Cool Completely
Layering and decorating a warm cake is a recipe for disaster. Make sure the cake layers are completely cool before assembling to prevent the frosting and ganache from melting.
Making this turtle chocolate cake involves three components: the cake layers, caramel frosting, and chocolate ganache. Each step is straightforward and worth the effort for the incredible final result.
Step 1: Make the Chocolate Cake
- Prepare Your Pans: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, white granulated sugar, brown sugar, cocoa powder, espresso powder, salt, baking soda, and baking powder.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Bake: Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Prepare the Caramel Frosting
- Make the Caramel Base: In a saucepan, melt the butter over medium heat. Stir in the brown sugar and evaporated milk. Bring the mixture to a gentle boil, stirring constantly, for 3–4 minutes.
- Cool and Whip: Remove the caramel mixture from the heat and let it cool for about 10 minutes. Gradually add powdered sugar, beating with a mixer until smooth and creamy.
Step 3: Create the Chocolate Ganache
- Melt the Chocolate: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the semisweet chocolate chips in a heatproof bowl.
- Stir Until Smooth: Let the mixture sit for 2–3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before using.
Step 4: Assemble the Cake
- Layer the Cake: Place the first cake layer on a serving plate or cake stand. Spread a generous layer of caramel frosting on top and sprinkle with chopped pecans. Repeat with the second layer.
- Top With Ganache: Place the final cake layer on top and pour the cooled chocolate ganache over the entire cake, letting it drip down the sides for a dramatic effect.
- Add Final Touches: Pipe extra caramel frosting around the edges and garnish with more chopped pecans.
Step 5: Serve
Slice and serve your turtle chocolate cake to a chorus of oohs and ahhs! This cake is best enjoyed fresh, but it can also be stored in an airtight container in the fridge for up to 3 days.
Turtle Chocolate Cake Questions
How Do I Prevent My Cake From Being Dry?
Moisture is key in a turtle chocolate cake. Using buttermilk in the batter adds richness and moisture. Also, avoid overbaking—check the cakes a few minutes before the recommended bake time, as every oven varies slightly.
What’s the Best Way to Make a Stable Tiered Cake?
To make your cake stable, level each cake layer with a serrated knife to create flat surfaces. A crumb coat (a thin layer of frosting) between layers helps keep everything in place. For taller cakes, consider inserting a dowel through the center for added support.
Can I Make the Components Ahead of Time?
Yes! The cake layers can be baked and frozen for up to a month. Wrap them tightly in plastic wrap and store them in a freezer bag. The caramel frosting and ganache can be made up to 2 days in advance and stored in the refrigerator. Simply bring them to room temperature before assembling the cake.
How Do I Get a Smooth Ganache Drip?
To achieve a smooth ganache drip, ensure your ganache is slightly cooled but still pourable. Use a spoon or piping bag to gently drizzle it over the edges, letting gravity do the work. If the ganache is too warm, it will be too runny; if too cool, it won’t drip properly.
Day 2 of our “12 Days of Christmas Recipes” has brought us this incredible Turtle Chocolate Cake—a dessert that’s as beautiful as it is delicious. With its rich chocolate layers, gooey caramel frosting, crunchy pecans, and smooth ganache, it’s truly a show-stopper for your holiday table.
Whether you’re an experienced baker or just looking for a festive challenge, this turtle chocolate cake is worth every step. Stay tuned for more holiday-inspired recipes as we continue our countdown to Christmas!
Turtle Chocolate Cake
Equipment
- Hand Mixer/Stand Mixer
- Baking Pans
- Saucepan/Pot
- Piping Bags
Ingredients
Chocolate Cake
- 2 ¼ cups all purpose flour
- 1 ¼ cups white granulated sugar
- 2 cups brown sugar
- 1 ¼ cups unsweetened cocoa powder
- ¼ cup espresso powder
- 1 teaspoon salt
- 3 teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¾ cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cop hot water
Caramel Frosting
- 1 cup packed brown sugar
- ⅓ cup unsalted butter
- ⅓ cup evaporated milk
- 1 teaspoon salt
- 2 cups powdered sugar
Chocolate Ganache
- 1 cup semisweet chocolate chips
- ¾ cup heavy cream
Toppings
- Extra Pecans
Instructions
Prepare the Chocolate Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the 2 ¼ cups all purpose flour, 1 ¼ cups white granulated sugar, 2 cups brown sugar, 1 ¼ cups unsweetened cocoa powder, ¼ cup espresso powder, 1 teaspoon salt, 3 teaspoons baking soda, and 1 ½ teaspoons baking powder.
- Combine Wet Ingredients: In a separate bowl, whisk together the ¾ cup vegetable oil, 1 cup buttermilk, 2 eggs, and 2 teaspoons vanilla extract.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients. Mix with a hand mixer or stand mixer on medium speed until well combined and smooth.
- Bake: Divide the batter evenly among the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack before assembling.
Make the Caramel Frosting
- Cook Caramel Base: In a saucepan over medium heat, melt the 1 cup packed brown sugar and ⅓ cup unsalted butter, stirring constantly until smooth. Add the ⅓ cup evaporated milk and 1 teaspoon salt, and bring to a gentle boil for 1–2 minutes. Remove from heat and let it cool for 10 minutes.
- Finish the Frosting: Gradually beat in 2 cups powdered sugar using a hand mixer or stand mixer until the frosting is smooth and spreadable.
Make the Chocolate Ganache
- Heat Cream: In a saucepan or microwave, heat the ¾ cup heavy cream until just steaming (do not boil).
- Melt Chocolate: Pour the hot cream over the 1 cup semisweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth and glossy. Allow the ganache to cool to a pourable consistency.
Assemble the Cake
- Layer the Cake: Place the first chocolate cake layer on a serving plate or cake stand. Spread a thin layer of caramel frosting over the top and sprinkle with chopped pecans. Repeat with the second layer. Place the third layer on top.
- Frost the Cake: Apply a thin crumb coat of caramel frosting around the sides of the cake. Chill for 15 minutes, then apply a smooth layer of frosting over the entire cake.
Decorate the Cake
- Pour Ganache: Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
- Add Final Touches: Use a piping bag to decorate the top of the cake with swirls or dollops of the remaining caramel frosting. Sprinkle with Extra Pecans.
- Chill and Serve: Refrigerate for at least 30 minutes to set. Slice and enjoy!
