Indulge in the ultimate dessert experience with this decadent Chocolate Turtle Cake. The harmonious blend of chocolate, caramel, and pecans creates a symphony of flavors that will leave you craving more. This stunning layer cake features rich devil’s food cake mix enhanced with pudding, chocolate morsels, and a hint of coffee, resulting in brownie-like layers.
These layers are filled and frosted with a luxurious combination of cream cheese frosting and dulce de leche, then topped with turtle candies and a drizzle of dulce de leche ice cream topping. Perfect for any special occasion, this cake is sure to impress and delight!
Ingredients:
- Unsweetened cocoa (for dusting pans)
- 1 (18.25-oz.) package devil’s food cake mix
- 1 (3.9-oz.) package chocolate instant pudding mix
- 3 large eggs
- 1 1/4 cups milk
- 3/4 cup canola oil
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate extract
- 1 teaspoon instant coffee granules
- 1 (6-oz.) package semisweet chocolate morsels
- 1 cup chopped pecans
- 1 (16-oz.) container ready-to-spread cream cheese frosting
- 1/2 cup canned dulce de leche
- 2 (7-oz.) packages turtle candies
- 1 (16-oz.) can ready-to-spread chocolate fudge frosting
- 1 (12-oz.) jar dulce de leche ice cream topping
- 1/4 cup pecan halves, toasted
Directions:
Step 1: Preparation
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and dust them lightly with unsweetened cocoa. Set aside.
Step 2: Making the Batter 2. In a large mixing bowl, combine the devil’s food cake mix, chocolate instant pudding mix, eggs, milk, canola oil, vanilla extract, chocolate extract, and instant coffee granules. Beat on low speed with an electric mixer for 1 minute, then increase to medium speed and beat for 2 more minutes until the mixture is smooth. 3. Gently fold in the semisweet chocolate morsels and chopped pecans. Pour the batter evenly into the prepared cake pans.
Step 3: Baking 4. Bake in the preheated oven for 30 to 32 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. 5. Allow the cakes to cool in the pans on wire racks for 10 minutes. Then, remove the cakes from the pans and let them cool completely on the wire racks. Once cooled, wrap the cake layers in plastic wrap and chill in the refrigerator for at least 1 hour.
Step 4: Preparing the Frosting 6. In a small bowl, whisk together the ready-to-spread cream cheese frosting and the canned dulce de leche until well blended. Set aside. 7. Cut 6 turtle candies in half and set aside for garnishing. Dice the remaining turtle candies.
Step 5: Assembling the Cake 8. Using a serrated knife, carefully slice each cake layer in half horizontally to create a total of 4 layers. 9. Place one layer, cut side up, on a cake plate. Spread 1/2 cup of the cream cheese frosting mixture over the layer, then sprinkle with one-third of the diced turtle candies. Repeat this process with the next two layers. 10. Place the final cake layer on top, cut side down. Spread the chocolate fudge frosting evenly over the top and sides of the cake. Cover and refrigerate the cake until ready to serve.
Step 6: Final Touches 11. Just before serving, drizzle the dulce de leche ice cream topping over the top of the cake. Garnish with the reserved halved turtle candies and toasted pecan halves. Store any leftovers in the refrigerator.
Conclusion :
This Chocolate Turtle Cake is more than just a dessert; it’s an experience. Each bite offers a delightful contrast of textures and flavors, from the moist, brownie-like cake layers to the creamy, caramel-infused frosting and the crunch of pecans and turtle candies. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is sure to be a hit. Make it, share it, and watch it become a favorite in your dessert repertoire!
