Description
A rich and indulgent Chocolate Turtle Bundt Cake loaded with gooey caramel, crunchy pecans, and a decadent chocolate ganache topping. Perfect for special occasions or when you’re craving a luxurious dessert.
Ingredients
Units
Scale
- 1 box (15.25 oz) chocolate cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 large eggs
- 1 package (3.9 oz) instant chocolate pudding mix
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- 1 cup caramel sauce (plus more for drizzling)
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips (for ganache)
- 1/4 cup chopped pecans (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a large mixing bowl, combine the cake mix, sour cream, vegetable oil, water, eggs, and pudding mix. Beat until smooth.
- Fold in 1 cup of chocolate chips and 1 cup of chopped pecans.
- Pour half the batter into the prepared bundt pan. Drizzle with 1/2 cup of caramel sauce, then pour the remaining batter over the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
- To make the ganache, heat heavy cream until simmering, then pour over 1 cup of chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Drizzle ganache and additional caramel sauce over the cooled cake. Sprinkle with 1/4 cup chopped pecans.
- Allow ganache to set before serving.
Notes
- Use a high-quality caramel sauce for the best flavor.
- Let the cake cool completely before adding the ganache and caramel drizzle.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 370mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg