Sticky Chocolate Caramel Turtle Layer Cake
For the cake
• 2 cups flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk (at room temperature)
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot water
Caramel Filling
• 1 cup granulated sugar
• 6 tablespoons butter (at room temperature)
• ½ cup heavy cream (preheated)
• A pinch of salt
Chocolate Ganache
• 1½ cups semi-sweet chocolate chips
• ¾ cup cream
For the topping
• 1 cup roasted, chopped walnuts or pecans
• ½ cup caramel sauce
• ½ cup mini chocolate chips or chocolate shavings
Instructions
Prepare the Cakes
• Preheat the oven to 350°F (175°C).
• Grease and flour three 8-inch (20 cm) round cake pans.
• Mix the flour, sugar, cocoa, baking powder, baking soda, and salt.
• Add buttermilk, oil, eggs, and vanilla.
• Beat with a mixer for 2 minutes.
• Add hot water; the mixture will be runny.
• Divide the batter between the pans.
• Bake for 25–30 minutes.
• Let cool in the pans for 10 minutes, then cool completely.
Make the Caramel
• Melt the sugar in a saucepan over medium heat.
• When it turns brown, add the butter and stir.
• Slowly pour in the cream (caution: it will bubble).
• Add salt and stir until smooth.
• Let it cool to room temperature.
Ganache
• Heat the cream until it reaches boiling point.
• Pour over the chocolate, wait 5 minutes.
• Stir until smooth, it should thicken slightly.
Assemble the Cake
• Place the first layer on a serving plate.
• Spread caramel on top, drizzle ganache, sprinkle walnuts.
• Repeat for the second layer.
• Place the third layer.
Decorate
• Pour the remaining ganache on top, letting it run down the sides.
• Drizzle caramel.
• Generously decorate with walnuts and chocolate.
• Let it rest in the refrigerator for 30 minutes. Serving
Slice, serve, and enjoy the chocolate-caramel bliss
