TURTLE CHOCOLATE LAYER CAKE

INGREDIENTS

CARAMEL PECAN FILLING:
2 Tbsp unsalted butter
1 cup pecan halves
2 cups granulated sugar
3/4 cup salted butter, cut into cubes
1 cup heavy cream, room temperature
2 tsp pure vanilla extract (optional)
2 teaspoons fine sea salt
SALTED CARAMEL SAUCE:
1 cup granulated sugar
6 Tbsp salted butter, cubed
1/2 cup heavy cream, room temperature
1 tsp pure vanilla extract (optional)
1 teaspoon fine sea salt
CHOCOLATE CAKE LAYERS:
2 and 1/4 cups all purpose flour
1 and 1/2 cups unsweetened cocoa powder
1 and 1/2 tsp salt
2 and 1/4 tsp baking soda
1 tsp baking powder
1 and 1/2 cups unsalted butter, room temperature
2 and 1/4 cups granulated sugar
4 large eggs, room temperature
3/4 cup sour cream, room temperature
1 and 1/2 Tbsp pure vanilla extract
1 and 1/2 Tbsp instant coffee granules
2 and 1/4 cups buttermilk, room temperature
SALTED CARAMEL BUTTERCREAM:
3 cups Unsalted Butter, softened to room temperature
12 cups Powdered Sugar, sifted
3/4 cup Salted Caramel Sauce, cooled completely(recipe above)
3-6 Tbsp heavy cream or milk, as needed
GANACHE DRIP:
1 cup dark chocolate chips
1/2 cup heavy whipping cream
ADDITIONAL GARNISH:
2 cups chopped pecans
Whole pecans
INSTRUCTIONS
FOR THE CARAMEL PECAN FILLING:
For the Toasted Pecans: Preheat oven to 350°F and line a baking sheet with parchment paper or a silpat mat.
In a small bowl, melt 2 tablespoons of butter in the microwave for about 30 seconds. Drizzle the melted butter onto the pecans and toss together to coat pecans.
Spread pecans onto prepared baking sheet and bake in oven for 5-6 minutes until toasted and fragrant.

full recipe

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