Chocolate Turtle Cake

Written by Published on in Chocolate Desserts, Recipe, Tray Bake
This post may contain affiliate links. We may earn money from the companies mentioned in this post. #sponsoredpost.

Have you ever tried an American chocolate turtle confection? I absolutely love those treats so I decided to re-create it into a deliciously indulgent chocolate cake. The layers of chocolate cake, salted caramel, chocolate ganache and pecans are quite naughty but I guarantee you that this recipe is well balanced and not as sickly sweet as you think. It’s all about getting the ratio’s right. I created this dish in a 13 x 9 inch tray so you can bake it for your family or bring to gatherings. It looks and tastes super impressive. Enjoy creating this one, it is one of my favourites!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Turtle Cake

  • Author: Adriano Zumbo
  • Total Time: 2 hours 30 minutes
  • Yield: 13 x 9 inch tray 1x
Print Recipe

Ingredients

Units Scale

Chocolate Cake

  • 300g Caster Sugar
  • 210g Plain Flour
  • 75g Cocoa Powder
  • 1/2 tsp Baking Soda
  • 2g Salt
  • 2 each Eggs
  • 188g Buttermilk
  • 70g Canola Oil
  • 2g Vanilla Paste
  • 188g Water (Warm)

Salted Caramel

  • 300g Caster Sugar
  • 200g Butter u/s
  • 220g Cream 35% Fat
  • 4g Salt
  • 4g Vanilla Paste
  • 50g Pecans (Roasted & Roughly Chopped)

Chocolate Ganache

  • 200g Cream 35% Fat
  • 20g Glucose (Or Corn Syrup or Honey)
  • 200g Dark Chocolate
  • 50g Butter u/s
  • 1g Salt

Instructions

Chocolate Cake:

  1. Sieve the dry ingredients together
  2. Add the wet ingredients
  3. Whisk the dry and wet ingredients together
  4. Add the water in 2 parts and whisk well together
  5. Pour into tray and bake at 175 degrees celsius for 30 mins

Salted Caramel:

  1. Dry caramelise the sugar
  2. Add the cream, salt and vanilla to deglaze
  3. Add the caramel to a jug and add the pecans and blitz with a hand blender until smooth
  4. Lastly add the butter and blitz until smooth

Chocolate Ganache:

  1. Head the cream to roughly 70 degrees celsius
  2. Pour the cream over the chocolate and glucose
  3. Use a hand blender to blitz in the butter and salt

Assembly:

  1. Pour the caramel over the baked chocolate cake and refrigerate until caramel is stable
  2. Sprinkle roasted pecans on top of the caramel
  3. Pour the ganache over the caramel layer and refrigerate until set
  4. Add the leftover cooked bake crumbs on top
  5. Serve warm or straight from the fridge

 

 

  • Prep Time: 2 hour
  • Cook Time: 30 min

Keywords: chocolate, heaven, chocolate turtle, indulgent, indulge, porn

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Comments are closed.