Chocolate Turtle Cake
This cake was made for a friend who needed it for a cake raffle. I was so excited to make this cake because I got to go a little crazy with it. This recipe was a luscious mix of chocolate, caramel and pecans, decadently rich and awesome to walk into a gathering with. If I were to change one thing about this cake, I would have made the chocolate ganache on top thicker. I'll make that modification in this recipe so your chocolate "frosting" isn't quite as running as mine. This recipe is originally from Betty Crocker, but I didn't like the idea of using canned frosting when it is so easy to make your own frosting (when it doesn't involve massive amounts of powdered sugar). I don't know about you, but I always manage to get powdered sugar everywhere! It's on me, head to toe, the counter, the floor, the ceiling, and sometimes even places where there shouldn't be powdered sugar, like in my living room and bathroom. It's really weird and I think it's a powdered sugar curse.
So with the holidays coming up, this is a cake that I would definitely take to a party. It's a showstopper, it's fairly easy, and it's absolutely beautiful! Give this cake a shot and I guarantee you'll love the taste and the attention!
Ingredients
1 box (4-serving size) chocolate instant pudding and pie filling mix
3 eggs
1 1/4 cups milk
1 cup canola oil
3 teaspoons vanilla
1 teaspoon instant coffee granules or crystals
1 cup semisweet chocolate chips (6 oz)
1 cup chopped pecans
1/2 cup canned dulce de leche (caramelized sweetened condensed milk)*
1 box (7 oz) turtle candies
1 jar (12 oz) caramel topping
1/4 cup pecan halves, toasted
Ganache
8 oz chopped chocolate or chocolate chips
1/4 heavy cream
1/4 caramel topping
*If you can't find this, use caramel topping, the thick stuff in the jar. Be warned though, it will thin out the ganache.
Directions
Heat oven to 350°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray; sprinkle with cocoa. In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in chocolate chips and chopped pecans. Pour batter into pans. Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; cool completely. Wrap cake layers; refrigerate at least 1 hour.
Cut 6 of the turtle candies in half; set aside. Chop remaining candies.
In a double boiler (a small pot filled with 2-3 inches of water, with a bowl over it). Add the 8oz of chocolate, 1/4 c. of cream and 1/4 c. of caramel topping. Heat until the mixture is smooth, let cool. When it is cool, place 1 cake layer, top side up, on serving plate. Spread with half of the ganache filling, sprinkle some pecans and turtle candies over the ganache. Place second cake layer, top side up, on candies. Spread remaining ganache mixture on top of cake. Cover; refrigerate until serving time. Drizzle caramel topping over top of cake, allowing some to drip down side. Garnish with pecan halves and reserved turtle candies.
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