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1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined. Reduce the speed and carefully pour in the boiling water. Continue mixing until the batter is smooth.
4. Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. While the cakes are baking, prepare the caramel filling. In a saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves, then increase the heat to high and bring the mixture to a boil. Cook without stirring until the mixture turns amber in color, about 6-8 minutes.
7. Remove the saucepan from the heat and carefully add the heavy cream. Be cautious as the mixture will bubble vigorously. Stir until smooth.
8. Return the saucepan to low heat and add the butter, salt, and vanilla extract. Stir until the butter melts and the mixture is well combined. Remove from heat and let the caramel filling cool to room temperature.
9. Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of caramel filling over the top. Repeat this process with the second layer.
10. Place the third layer on top and prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium-low heat until it simmers. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
11. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread the ganache evenly.
12. Refrigerate the cake for at least 1 hour to allow the ganache to set. Before serving, garnish with chopped pecans for an extra touch of elegance.
Expert Tips for Success
– To achieve a perfectly moist cake, make sure not to overmix the batter. Mix until the ingredients are just combined.
– For a deeper caramel flavor, you can add a pinch of sea salt to the caramel filling.
– If you prefer a stronger chocolate taste, you can use dark chocolate for the ganache instead of semisweet chocolate.
Variations and Substitutions
– If you’re a fan of nuts, you can add chopped walnuts or almonds to the caramel filling.
– For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
– If you’re lactose intolerant, you can use almond milk instead of regular milk in the cake batter.
Serving Suggestions
This Turtle Caramel Cake is a showstopper on its own, but you can elevate the experience by serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast between the warm cake and the cool cream is simply delightful.
For a special occasion, you can drizzle some additional caramel sauce over each slice and sprinkle a few extra pecans on top. This will add an extra touch of elegance and make your guests feel truly indulged.
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