*No turtles were harmed in the making of this cake*
Sorry, if you we’re looking for pictures of cute Turtles and cakes, we can’t help you. Wait, we can! Well, on the Turtle front anyway. Okay, now that you’ve looked at a ridiculously cute turtle, let’s talk about cake. Actually, one more thing about turtles. They’re one of our favorite animals (we mean, how can you not love them?) & we’ve wanted a pet sea turtle forever that we could name Bubbles. And by we, I mean me, but Georgia just keeps telling me its not possible… I just keep telling her nothing’s impossible if you’ve got enough nerve 😉
Anyhow, lets talk about cake! We figured, summer is slowly winding down, we say slowly because we aren’t quite ready to let it go yet. And with that, its about time to start wearing sweaters & letting go of our bikini bodies (we mean, if you ever had one, because we didn’t!). And what better way to do that than in grand, over the top fashion: eating this whole cake in one sitting, okay, maybe two, since it’s so rich!
This Chocolate Turtle Cake is full of salted caramel, chocolate chips, and pecan pieces. It’s the perfect combination of salty, sweet, and chocolate-y. It boasts salted caramel, salted caramel frosting, chocolate cake, chocolate frosting, and chocolate chips. It’s basically got everything you could dream of! Be right back, talking about this is making us hungry, we’re going to go eat a piece… or five (we’ve tried this whole “portion control” thing, but we decided it just wasn’t for us: *see above, re: bikini bodies).
Okay, now we’re so full, we don’t know if we can keep writing this, but we’ll try, for ya’ll! 😉 If you don’t believe how good this cake is, well, then you’ve got to try it out for yourself, you’ll be a convert! And we could keep talking about how delicious this cake is, but we think by now you’re probably shouting at us to get a move on so you can get this recipe already. Or you’ve ignored the natural order of things and have already scrolled to the bottom and gotten the recipe, whichever floats your boat, just as long as you make this cake!
We’d be remiss if we didn’t mention what salted caramel recipe we used: no, we didn’t make up our own, we used Sally’s recipe from Sally’s Baking Addiction. Her recipe is perfect and we weren’t about to ignore a perfect thing! Honestly, if we are in need of a dessert that we know works and will be a hit at a dinner, we always bring up Sally’s site first! She has some of the best recipes and we haven’t tried one yet that didn’t work out or wasn’t delicious!
We actually got to meet her when she went on tour for her last book: Sally’s Candy Addiction, and she is the sweetest person! She was so nice and we got to chat for a second and take a picture with her. We tried to play it cool, but inside we were jumping up and down, dancing, and squealing like little girls, we’ve followed her blog for years now and it was awesome to finally meet her! We actually walked past her table at first and circled the Barnes and Noble before working up the courage to stop, say hi, and get our book signed (we really are the most socially awkward people we know…). But honestly, there was no need to be nervous, as we said, she’s so kind!
Okay, we’re done fan-girling now! And now that we’ve let you loose on another blogger, we hope that you still come back, if not for our recipes, then at least for our wit and personalities. Haha, just kidding, please come back for our recipes, we don’t have any wit and our personalities, well, we better get back to this cake…
4, 8inch chocolate cakes
2 batches Salted Caramel
2 1/2 cups pecan pieces*
4 cups chocolate chips
1X Buttercream Frosting (only use 2 tbs of milk)
- Start by making your Salted Caramel Frosting: beat in 1/4 cup + 2 Tbsp salted caramel to your buttercream frosting.
- Using the salted caramel buttercream you’ve just made: start layering your cakes. Spread a thin layer of salted caramel onto one of your chocolate cakes. Pipe a line of the frosting around the edge of your cake, making a “dam”. Now, fill that dam in with about a 1/4 cup of salted caramel & sprinkle some pecans and chocolate chips on top. Place another layer of chocolate cake on top. Repeat with two more layers. For the last layer, just place on top.
- Refrigerate for 30 minutes. Crumb coat with the salted caramel frosting. Refrigerate for another 30 minutes.
- Final coat the cake with the chocolate frosting. Covering the sides in chocolate chips is optional, but if you can’t get your sides as smooth as you’d like, it’s a great way to cover it up!
- Pipe shells around the edge of the top of the cake (and bottom, if you’d like to!), fill in the middle with a mix of pecan pieces and chocolate chips. Drizzle on salted caramel. Ta-da! Now dig in!
*If you use halves, just crush them a little in your hands as you sprinkle them onto the cake.
**Also, this cake gets pretty heavy, so be careful when you’re moving it to the fridge!
Check out Our video for a visual on how to make this cake:
If you want to weep with us over how delicious this cake is or maybe, you know, you’ve just got some questions, you can shout at us, well maybe don’t shout, this is the internet after all, we can hear you just fine, on Instagram (where we share pics for you to drool over), Twitter (where you can laugh at our daily life struggles & drool over desserts, its a win win!), or you can just comment below! We hope you have a sweet week, safe travels, and may you always have a slice of this cake in your fridge!