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I kid you not, this is the best chocolate turtle cake evvvvaa. In my humble opinion, of course. ūüėČ When I think of my favorite way to EAT chocolate…it’s usually just opening my mouth and shoveling it in! However, pair it with pecans and caramel….CLOUD 9. This combination became one of the most popular flavors chosen by my¬†customers. During the tastings, when it came to biting into this one… I’d always watch their facial expressions LIKE A HAWK! Their expressions never failed to make me feel like¬†I succeeded in making their taste buds dance! Gooey caramel, rich chocolate ganache, fluffy buttercream and rich chocolate cake… if it had a middle name, it’d be DECADENCE.

 

best-caramel-turtle-chocolate-cake-ever-decilous-easy-pecans-yummy

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What makes this the BEST chocolate turtle cake? The layers! They go a little sumtin’ like this: cake, ganache, pecans, caramel, buttercream, REPEAT. Stop bracing your chest, this is one of those special occasion cakes, only indulge once in awhile! ūüėČ

best-caramel-turtle-chocolate-cake-ever-decilous-easy-pecans-yum

 

You will use four of our most popular recipes to put this beast together!

¬†For an 8″ round, 4 layer cake you’ll need the following of each:

 

 

 

 

Note: You can easily adjust our recipes by simply changing the serving cups under the recipe!

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Kara's Perfect Chocolate Cake
The perfect chocolate scratch cake from Kara Andretta of Kara's Couture Cakes. She has perfected a tender, light crumb that is perfect for both wedding cakes and sculpted cakes. It's easy, but be sure to follow the directions exactly, the method and mixing times are important. Baking is a science, ya know!
Votes: 17
Rating: 4.41
Rate this recipe!
Type of Recipe Cake, Chocoalte
Prep Time 15 mintues
Cook Time Varies
Passive Time 15 cool time
Servings
cups
Ingredients
Type of Recipe Cake, Chocoalte
Prep Time 15 mintues
Cook Time Varies
Passive Time 15 cool time
Servings
cups
Ingredients
Votes: 17
Rating: 4.41
Rate this recipe!
Instructions
  1. Preheat oven to 350¬įF. You can line your pans with parchment on the bottom and sides if you wish for easy removal, use a cake release spray or the cake release recipe.
  2. Add all dry ingredients (flour, cocoa powder, baking powder, sugar, and salt) to a stand mixer bowl and mix with a paddle to combine well. This replaces sifting. (pictures do not include the cocoa powder, just to be used as reference to mixing method)
  3. In a separate bowl, combine all wet ingredients (vanilla bean paste, egg whites, milk, and vegetable oil) and whisk to combine. Set aside.
  4. Turn mixer to low and add room temp chunks of butter slowly to the dry mix.
  5. Continue to beat on slow until there are no chunks of butter remaining and the mixture becomes crumbly. Your dry ingredients and butter mixture should crumble when squeezed gently, hold it’s shape.
  6. On low speed, add 1/3 of the liquid ingredients to the dry/butter ingredients and then turn to medium. Mix until a light paste forms. Scrape down the sides of the bowl.
  7. Add half of the remaining wet ingredients and beat on medium high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
  8. Add the remaining wet ingredients and beat on medium speed for 5 minutes.
  9. Fill desired pans 2/3 of the way full.
  10. Bake until a skewer comes out clean and sides have begun to pull away from the side of the pan. (see additional notes below)
  11. Allow to cool for 10 minutes before removing from pan. Place on a rack to finish cooling.
Recipe Notes

*Vanilla extract can be substituted for vanilla bean paste.

Cooking times vary depending on size of cake. Start checking at 30-50 min for 6"-10" pans, and 50-80 min for larger pans. Bake until a skewer comes out clean from the center of the cake and sides have begun to pull away from the side of the pan. 

 

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Easy and Delicious Buttercream V.2
This recipe has been altered from Lauren Kitchen's recipe to better suit some palettes (sweeter) and also I find it a little better for piping/flowers. It's great for underneath fondant also as it gets nice and solid in the fridge.
Votes: 6
Rating: 5
Rate this recipe!
Type of Recipe Filling, Icing
Servings
cups
Ingredients
Type of Recipe Filling, Icing
Servings
cups
Ingredients
Votes: 6
Rating: 5
Rate this recipe!
Instructions
  1. Measure egg whites in your mixing bowl.
  2. Tare. Measure powdered sugar in bowl. (Or in separate bowl, either way, add powdered sugar at this time)
  3. Using the paddle attachment, beat on medium/high (6 on KA) for 5 minutes. You are essentially creating a soft peak, glossy royal icing at this point. If it does not "peak", do not worry, our main concern is to dissolve the powdered sugar. You can incorporate more air into it down the line.
  4. Make sure your butter is SOFT. Room temperature often isn't soft enough for me, so I'll put it in the microwave for 10 more seconds to make sure it's super soft to the touch. This will allow air to beat into the mixture easier.
  5. Set mixer to medium, gradually add butter. Scrape bowl.
  6. Don't forget to add your vanilla! Now, beat for 5-10 minutes on medium/high (6 on KA) until light and fluffy. To help remove larger air bubbles that may have formed, I reduce it to a low setting and let it mix for approx 2 minutes.
  7. Fluffy delicious buttercream! Nom nom nom. See below for storage and other notes!
Recipe Notes

Notes via Lauren Kitchens:

Storage: The day after you make the buttercream, you will need to whip it at medium speed for 5 minutes. Store at room temp (68-74 degrees F) for up to 2 weeks. (Yes, you heard her correctly). Store in the fridge for up to 2 months. Store in freezer for up to 6 months.

Color: Use gel paste or oil colors to color your buttercream.

Egg Whites: Purchase the pasteurized egg whites in the grocery store next to the eggs. Most carton eggs are pasteurized. You can use fresh egg whites but it will decrease the shelf life of the buttercream unless you pasteurize them yourself. I do not recommend using meringue powder as a replacement.

Tips from Avalon:

For hot and humid areas, you have the option to take anywhere from 1/4 to 1/3 of the total amount of butter out and replace it (in weight) with shortening. If you have particularly warm hands and are doing a lot of piping (that includes buttercream flowers), I suggest this recipe with 1/4 of the total amount of butter replaced with shortening. I'm not a huge shortening icing fan, BUT some places *need* it for climate purposes.

 

 

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2 Comments
  1. Karen Wubben 2 years ago

    This looks absolutely delicious and I can’t wait to try. I’ve made the buttercream and your white vanilla cake and love, love it. The cake cooked up marvelously and tasted even better. I have a couple questions. Have you ever successfully doubled the recipie? When making the turtle cake, what is the amount of pecans you use? Do you frost the top and sides of the cake, and if so, do you use both the buttercream and ganache? Finally, will this cake still hold up to carving?
    Thanks
    Karen

  2. Brenna 8 months ago

    Please tell me how to assemble this turtle ? Is it cake- ganache -caramel – pecan mix with buttercream????? Or just cake -caramel and buttercream?

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