A rich and decadent layered chocolate cake filled with caramel, pecans, and chocolate ganache, mimicking the flavors of a classic turtle candy.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
Gradually add the hot water while mixing until smooth. The batter will be thin.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Meanwhile, toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes until fragrant. Set aside.
For the ganache, heat the heavy cream in a saucepan until simmering, then pour over the chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth.
Once cakes are cool, spread caramel sauce over the top of the first layer, then sprinkle with half the toasted pecans.
Place the second cake layer on top. Pour the chocolate ganache over the top, letting it drip down the sides.
Drizzle additional caramel on top and sprinkle remaining pecans.
Chill for at least 30 minutes before serving to set.