Gooey Chocolate Caramel Turtle Layer Cake

 

 

 

## **Gooey Chocolate Caramel Turtle Layer Cake **

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### **Ingredients (per layer, approx. values in grams):**

**For the Chocolate Cake (makes 3 layers):**

* All-purpose flour – 240g

* Cocoa powder (unsweetened) – 75g

* Baking powder – 8g

* Baking soda – 6g

* Salt – 4g

* Sugar – 300g

* Eggs – 2 large (100g)

* Whole milk – 240g

* Vegetable oil – 120g

* Vanilla extract – 5g

* Boiling water – 240g

**For the Caramel Filling:**

* Granulated sugar – 200g

* Heavy cream – 120g

* Unsalted butter – 100g

* Sea salt – 2g

* Vanilla extract – 5g

**For the Chocolate Ganache:**

* Semi-sweet chocolate – 200g

* Heavy cream – 200g

* Butter (optional, for shine) – 20g

**For the Turtle Topping:**

* Toasted pecans – 100g

* Extra caramel drizzle – 50g

* Chocolate shavings or chips – 30g

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### **Instructions:**

1. **Make the Cake Layers:**

Preheat your oven to 175°C (350°F). Grease and line three 20cm (8-inch) round pans.

Mix dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla. Mix until smooth.

Stir in boiling water slowly. The batter will be thin—this is normal.

Pour evenly into pans and bake for 30–35 minutes. Let cool completely.

2. **Prepare the Caramel:**

In a saucepan over medium heat, melt the sugar until amber. Add butter and stir.

Slowly pour in cream, stirring constantly. Cook until thickened, then add vanilla and salt.

Let it cool until thick but spreadable.

3. **Make the Ganache:**

Heat cream until just simmering, then pour over chopped chocolate. Let sit 2 minutes.

Stir until smooth. Add butter if desired for extra shine.

4. **Assemble the Cake:**

Place the first cake layer on a plate. Spread a layer of caramel and sprinkle chopped pecans.

Repeat with second layer. Top with final cake layer and pour ganache over the top.

Let it drip down the sides. Garnish with pecans, chocolate shavings, and more caramel.

5. **Chill & Serve:**

Refrigerate for 1 hour to set. Slice, serve, and enjoy the gooey magic!