Stunning, Chocolate Turtle Cake

I just want to take a moment and say I'M SUPER EXCITED ABOUT THIS CAKE!!! I mean I've had dreams of this cake and I can't stop thinking about how much I want to eat it. (Yeah, I know that's a little weird). I can't help it. I just really love cake. First of all it's a chocolate cake, and that would be enough on it's own to get me excited. I have an extreme love for chocolate. But it doesn't just stop there. I bumped it up a few notches by adding some home-made salted caramel sauce, and toasted pecans. THIS CAKE IS AMAZING PEOPLE!! It's extremely chocolaty, decadent, and very rich. If you're a choco-holic like me, you have to make this cake. You will absolutely love it, I guarantee it. 

Friday was my momma's birthday. My mom has a love for all things chocolate just like me (probably where I get it from) especially when there's caramel and pecans involved. This cake is perfect to celebrate her special day. HAPPY BIRTHDAY MOM!!

Here's how I make it:
First I start with the best chocolate cake recipe in the world. It's from Hershey's Kitchens. It's called Hershey's "Perfectly Chocolate" Chocolate Cake. (Feel free to use your favorite chocolate cake recipe or cake mix, but I highly recommend this one. If you've never tried it, you'll love it. It's absolutely amazing).

Ingredients: 
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
2 eggs
1/2 cup vegetable oil
1 cup boiling water
1-3/4 cup all-purpose flour
1-1/2 tsp. baking powder
1 tsp. salt
1 cup milk
2 tsp. vanilla extract

Directions:
Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. 

Stir together sugar, flour cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). 

Pour batter into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

*Next I assemble the salted caramel sauce (I suggest making this the day before so it's nice and cool when you're ready to assemble the cake).... 
Here's the recipe I use
Ingredients:
1 cup + scant 2/3 cup granulated sugar
1-1/2 sticks unsalted butter, cut in pieces
1 cup heavy cream
kosher salt or sea salt to taste (about 1/2 tsp plus a little extra)

Directions:

Melt the sugar in a heavy sauce pan.  This step takes a little patience.  As soon as the sugar has all dissolved, (the melted sugar will have a traditional deep caramel color) remove it from the heat. (Use the pictures below to guide you through this first step). Add the butter in pieces, constantly stirring. (Be very careful not to splatter hot butter on yourself during this step!) Return the pan to heat and add the heavy cream immediately, still stirring vigorously. When the sauce has become smooth remove from heat and stir in salt. Cool completely and stir in another pinch of salt. 

This is how the sugar looks when you start.

This is how the sugar looks once it's completely melted.

Working with sugar can be quite challenging. It takes patience and your full attention. If you don't have the time to make the caramel sauce from scratch, it's perfectly fine to use caramel ice cream topping. However if you're up to the challenge, this recipe is well worth the effort. 


*Next toast the pecans....
Ingredients:
2 cups pecans
1 tablespoon butter

Directions:
Melt butter in skillet, then add pecans and toast until the nuts become fragrant. 

*Finally whip up the icing....
Ingredients: 
1/2 cup unsalted butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla

Directions:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. 

To assemble the cake, I cut each cooled cake layer in half so I have 4 layers. Place one cake layer on cake board, add good amount of chocolate icing and spread to edge of cake. Pour desired amount of caramel sauce on top of icing, and sprinkle small amount of toasted pecans. Repeat this pattern until all cake layers are used. Once top layer is in place, frost entire outside of cake with the chocolate icing. Drizzle top of cake with caramel sauce and sprinkle with toasted pecans. 

*I would strongly encourage you to make this cake one day ahead and let finished cake sit in the fridge overnight or at least a few hours to help all the layers set up. This way the cake layers will stay firmly in place when slicing.*