Laura of Page & Plate

Hungry?

Welcome to Page & Plate, where you’ll find books and recipes worth your precious time. Join me in being well fed and well read.

Chocolate Turtle Cake

Chocolate Turtle Cake

I’m a big fan of baking cakes. As you definitely know by now. And this cake, inspired by chocolate turtle candies, was so super fun to bake that it might just be my favorite creation. I also managed to take an Uber three miles while cradling this uncovered on my lap. It’s the little things.

Chocolate Turtle Cake

Chocolate Turtle Cake

An indulgence and a half.

Chocolate Turtle Cake

This candy-themed cake (what a world!) features four layers of pecan cake, milk chocolate buttercream icing, and caramel ganache.

Makes: 12 servings

Chocolate Turtle Cake

Prep time:

Cook time:

Ingredients for the Cake:
  • 4.5 cups of cake flour
  • 3 tsp of baking powder
  • 1/2 tsp of salt
  • 3 cups of white sugar
  • 1 1/2 cup of vegetable oil
  • 2 tsp of almond extract
  • 5 large eggs and one egg yolk
  • 2 1/4 cups of whole milk
  • 1 cup of crushed and toasted pecans

Ingredients for the Icing:
  • 1 cup (2 sticks) of unsalted butter, softened
  • 1 tsp of vanilla extract
  • 1/2 tsp of salt
  • 1 1/2 cups of powdered sugar
  • 7 oz. of milk chocolate, melted

Ingredients for the Caramel Ganache:
  • 16 oz. of caramel candies, unwrapped
  • 1/4 cup of milk

Instructions:
  1. Preheat the oven to 350 and grease and line (yes, seriously) a large cookie sheet with a one inch rim.
  2. In a medium bowl, combine the cake flour, baking powder, and salt, then give it a whisk and set aside.
  3. Now, get out your trusty stand mixer. Using the paddle attachment, beat the sugar and vegetable oil together until smooth(ish). Add the almond extract and eggs / yolk, then beat until smooth (for real this time).
  4. Grab that flour mixture you set aside and add maybe one third of the mixture to the mixing bowl while it's beating. Then add half of the milk. Then the second third of the dry mixture. Then the second half of the milk. Then the last dry ingredients. Then fold in the crushed pecans. YAY YOU.
  5. Congratulations. You have made cake batter. Dump it in the cookie sheet, then bang that cookie sheet on the counter a few times to get the air bubbles out.
  6. Bake for about 20-25 minutes, or until golden brown.
  7. When the cake is done, set aside to cool completely. Yes, completely. Let's make some icing while you wait.
  8. Hope you've washed the bowl of that mixer because you're about to put the SOFTENED butter, salt, and powdered sugar in it and beat it until smooth, about seven minutes.
  9. When the icing has some nice volume, much like my hair in the summer, slowly pour the chocolate into the icing. Add the vanilla, then beat until evenly combined. Set aside just for two more minutes. Then, we'll make a cake.
  10. Make the caramel ganache by putting the caramel candies and milk into a bowl, then microwaving until liquid. Yes, I did make that easy because I knew you would be out of patience for me by now.
  11. ALRIGHTY, let's make a mother effing cake. Using the smallest plate you have, cut three to four circles out of your cooled sheet pan cake. (I usually get three. This time, I got four. Don't ask me how this happens.)
  12. Put one cake layer on your cake stand, then top with about a quarter of the icing. Spread the icing over the top of the cake, then top with another layer of cake. Repeat this until you are out of cake.
  13. Using the remaining icing, cover the sides of the cake. I usually prefer a naked cake, but this one cried out for more chocolate.
  14. Drizzle the caramel ganache on top of the cake, letting it drip down the sides in what Paul Hollywood would call a very effective decoration. Top with extra chocolate ganache and chocolate turtles.

To make this recipe using equipment I wholly endorse, check out these Amazon affiliate links below. Thanks for supporting all things Page & Plate!

Spicy Cauliflower Wings

Spicy Cauliflower Wings

Chipotle Cashew Dip for a Tacocuterie Board

Chipotle Cashew Dip for a Tacocuterie Board

0