Chocolate Turtle Birthday Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
For the Cake:
  • Unsweetened cocoa powder
  • 1 egg, slightly beaten
  • 1 cup buttermilk or sour milk (see note)
  • ⅔ cup cooking oil
  • 1 tsp vanilla
  • 2 cups flour
  • 1¾ cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 Tbsp baking soda
  • 1 tsp salt
  • 1 cup freshly brewed hot coffee
  • 1½ cups pecan or walnut halves, toasted
For the Chocolate Icing (makes about 2½ cups):
  • 1 cup sugar
  • ½ cup milk
  • 6 Tbsp butter
  • 1 12-ounce package (2 cups) semisweet chocolate pieces
  • 1 - 2 tsp freshly brewed hot coffee
For the Caramel Sauce:
  • 1 cup white sugar
  • 3 Tbsp water
  • 1 cup heavy cream
Instructions
For the Cake:
  1. Preheat oven to 350F.
  2. Grease three 9-inch cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.
  3. In a small bowl, stir together wet ingredients (egg, buttermilk, oil, and vanilla); set aside.
  4. In a large bowl, stir together flour, sugar, ½ cup cocoa powder, baking soda and salt.
  5. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee.
  6. Pour batter into prepared pans; spread evenly.
  7. Bake for 25 to 30 minutes or until a toothpick inserted near centre comes out clean. Cool cakes on a wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove cakes from pans. Peel off paper; cool thoroughly.
  8. When the cakes are cool, make the Chocolate Frosting and Caramel Sauce.
For the Chocolate Frosting:
  1. In a small saucepan, combine sugar and milk. Add butter.
  2. Bring to a boil, stirring constantly. Remove from heat.
  3. Add semisweet chocolate pieces. Using a wire whisk, mix until smooth.
  4. If frosting is too thick or grainy, stir in coffee.
For the Caramel Sauce:
  1. Heat sugar and water together in a non-aluminum pan.
  2. Bring to simmer and cook without stirring until amber-coloured (it should take about 15-20 minutes).
  3. Meanwhile, heat cream in another pot.
  4. When sugar is amber-coloured, slowly pour in hot cream, whisking constantly until well blended. Let cool.
To Assemble
  1. Place 1 cake layer, top-side down, onto a serving plate.
  2. Using an offset spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting, pushing it out slightly from edges to drizzle over the sides..
  3. Arrange one-third of the pecans on top and drizzle with ¼ cup of the caramel sauce. Top with the second layer, top-side down.
  4. Repeat with frosting, pecans and caramel sauce. Top with the third layer, right side up. Repeat with remaining frosting, pecans and caramel sauce.
  5. Chill cake 1 to 2 hours before serving.
Recipe by Kiku Corner at https://www.kikucorner.com/2014/08/22/chocolate-turtle-birthday-cake/