Gooey Chocolate Caramel Turtle Layer Cake

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💕😋 Gooey Chocolate Caramel Turtle Layer Cake 😋💕

🧾 Ingredients

For the Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot coffee or hot water (enhances chocolate flavor)

For the Gooey Caramel Filling

  • 1½ cups caramel sauce (store-bought or homemade)
  • ½ cup sweetened condensed milk
  • ½ cup chopped pecans

For the Chocolate Ganache

  • 1½ cups semi-sweet chocolate chips
  • 1 cup heavy cream

For the Topping

  • ½–¾ cup chopped pecans
  • Extra caramel sauce, for drizzling
  • Optional: chocolate curls or flakes

👩‍🍳 Instructions

1. Bake the Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and line two or three 9-inch round cake pans.
  3. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
  5. Slowly stir in hot coffee or water (batter will be thin).
  6. Divide batter evenly between pans.
  7. Bake 30–35 minutes, or until a toothpick comes out clean.
  8. Cool completely before assembling.

2. Make the Gooey Caramel Filling

  • Stir caramel sauce and sweetened condensed milk together.
  • Fold in chopped pecans.
  • Warm slightly if needed for easy spreading.

3. Make the Chocolate Ganache

  1. Heat heavy cream until just simmering (do not boil).
  2. Pour over chocolate chips.
  3. Let sit 2 minutes, then stir until glossy and smooth.
  4. Cool slightly until thick but pourable.

4. Assemble the Cake

  1. Place first cake layer on a serving plate.
  2. Spread a thick layer of caramel filling over the top.
  3. Drizzle with a little ganache.
  4. Add second cake layer (and third if using).
  5. Pour ganache over the top, letting it drip down the sides.

5. Finish & Chill

  • Sprinkle chopped pecans on top.
  • Drizzle generously with caramel sauce.
  • Chill 30–60 minutes to set (or serve slightly warm for maximum gooeyness 😋).

✨ Pro Tips

  • Toast the pecans for extra flavor 🌰
  • Add a pinch of flaky sea salt on top for a salted caramel vibe
  • Want it extra gooey? Poke holes in the layers and pour caramel inside

If you want, I can:

  • Turn this into a poke cake
  • Make it three-layer bakery style
  • Add nutrition info
  • Create a cupcake version

Just say the word 💕🍰

Yesss 😍 this one is rich, gooey, and over-the-top in the best way. Here’s a full Gooey Chocolate Caramel Turtle Layer Cake built from the ingredients you started 💕🍫🍯🥜

💕😋 Gooey Chocolate Caramel Turtle Layer Cake 😋💕

🧾 Ingredients

For the Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot coffee or hot water (enhances chocolate flavor)

For the Gooey Caramel Filling

  • 1½ cups caramel sauce (store-bought or homemade)
  • ½ cup sweetened condensed milk
  • ½ cup chopped pecans

For the Chocolate Ganache

  • 1½ cups semi-sweet chocolate chips
  • 1 cup heavy cream

For the Topping

  • ½–¾ cup chopped pecans
  • Extra caramel sauce, for drizzling
  • Optional: chocolate curls or flakes

👩‍🍳 Instructions

1. Bake the Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and line two or three 9-inch round cake pans.
  3. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
  5. Slowly stir in hot coffee or water (batter will be thin).
  6. Divide batter evenly between pans.
  7. Bake 30–35 minutes, or until a toothpick comes out clean.
  8. Cool completely before assembling.

2. Make the Gooey Caramel Filling

  • Stir caramel sauce and sweetened condensed milk together.
  • Fold in chopped pecans.
  • Warm slightly if needed for easy spreading.

3. Make the Chocolate Ganache

  1. Heat heavy cream until just simmering (do not boil).
  2. Pour over chocolate chips.
  3. Let sit 2 minutes, then stir until glossy and smooth.
  4. Cool slightly until thick but pourable.

4. Assemble the Cake

  1. Place first cake layer on a serving plate.
  2. Spread a thick layer of caramel filling over the top.
  3. Drizzle with a little ganache.
  4. Add second cake layer (and third if using).
  5. Pour ganache over the top, letting it drip down the sides.

5. Finish & Chill

  • Sprinkle chopped pecans on top.
  • Drizzle generously with caramel sauce.
  • Chill 30–60 minutes to set (or serve slightly warm for maximum gooeyness 😋).

✨ Pro Tips

  • Toast the pecans for extra flavor 🌰
  • Add a pinch of flaky sea salt on top for a salted caramel vibe
  • Want it extra gooey? Poke holes in the layers and pour caramel inside

If you want, I can:

  • Turn this into a poke cake
  • Make it three-layer bakery style
  • Add nutrition info
  • Create a cupcake version

Just say the word 💕🍰

🧾 Ingredients

For the Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot coffee or hot water (enhances chocolate flavor)

For the Gooey Caramel Filling

  • 1½ cups caramel sauce (store-bought or homemade)
  • ½ cup sweetened condensed milk
  • ½ cup chopped pecans

For the Chocolate Ganache

  • 1½ cups semi-sweet chocolate chips
  • 1 cup heavy cream

For the Topping

  • ½–¾ cup chopped pecans
  • Extra caramel sauce, for drizzling
  • Optional: chocolate curls or flakes

👩‍🍳 Instructions

1. Bake the Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and line two or three 9-inch round cake pans.
  3. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
  5. Slowly stir in hot coffee or water (batter will be thin).
  6. Divide batter evenly between pans.
  7. Bake 30–35 minutes, or until a toothpick comes out clean.
  8. Cool completely before assembling.

2. Make the Gooey Caramel Filling

  • Stir caramel sauce and sweetened condensed milk together.
  • Fold in chopped pecans.
  • Warm slightly if needed for easy spreading.

3. Make the Chocolate Ganache

  1. Heat heavy cream until just simmering (do not boil).
  2. Pour over chocolate chips.
  3. Let sit 2 minutes, then stir until glossy and smooth.
  4. Cool slightly until thick but pourable.

4. Assemble the Cake

  1. Place first cake layer on a serving plate.
  2. Spread a thick layer of caramel filling over the top.
  3. Drizzle with a little ganache.
  4. Add second cake layer (and third if using).
  5. Pour ganache over the top, letting it drip down the sides.

5. Finish & Chill

  • Sprinkle chopped pecans on top.
  • Drizzle generously with caramel sauce.
  • Chill 30–60 minutes to set (or serve slightly warm for maximum gooeyness 😋).

✨ Pro Tips

  • Toast the pecans for extra flavor 🌰
  • Add a pinch of flaky sea salt on top for a salted caramel vibe
  • Want it extra gooey? Poke holes in the layers and pour caramel inside

If you want, I can:

  • Turn this into a poke cake
  • Make it three-layer bakery style
  • Add nutrition info
  • Create a cupcake version

Just say the word 💕🍰

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