Turtle cake

Serves 12

  1. 1-1/4 cups boiling water
  2. 4oz unsweetened chocolate, chopped
  3. 42oz cocoa powder
  4. 1tsp instant coffee
  5. 212g flour
  6. 1tsp baking soda
  7. 1/2tsp baking powder
  8. 3/8tsp salt
  9. 10tb butter
  10. 296g brown sugar
  11. 3 eggs
  12. 113g sour cream
  13. 1tsp vanilla extract
  14. 6oz bittersweet chocolate, chopped
  15. 2tb corn syrup
  16. 1 cup heavy cream
  17. 1lb soft caramel candy
  18. 2 cups toasted pecans, 1-1/2 cup chopped and 1/2 cup whole
  • Whisk 1-4 and set aside. Separately, whisk 5-7 and 1/4tsp salt and set aside.
  • Cream 9-10. Beat in eggs one at a time. Beat in 12-13. Alternately beat in flour mixture and chocolate mixture in 5 additions, beginning and ending with flour mixture.
  • Bake in 3 8in cake tins at 350 degrees for 15-20 minutes, rotating halfway. Cool in tins for 10 minutes. Cool on racks for 2 hours.
  • Meanwhile, whisk 14-15 and 1/2 cup cream in a double boiler and refrigerate for 2 hours, or until thickened and spreadable. Frosting can be chilled overnight and rested for 1 hour at room temperature.
  • Meanwhile, whisk caramels and remaining cream and salt on med-low heat. Set aside 3/4 cup and whisk chopped pecans in remaining mixture.
  • Divide half of pecan-caramel mixture over two of the cake rounds, leaving a 1/2in border, and stack them with the plain round on top. Frost cake and chill for 30 minutes. Spread remaining caramel on top, allowing to drip down sides, and top with whole pecans. Serve.

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