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Chocolate Turtle Bundt Cake

A rich and decadent chocolate bundt cake layered with gooey caramel, toasted pecans, and silky chocolate ganache for the ultimate turtle-inspired dessert.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake Batter
  • 2.5 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 0.5 cup brown sugar packed
  • 4 eggs large
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 0.5 cup sour cream
  • 0.75 cup hot coffee
  • 1 cup semi-sweet chocolate chips melted
Caramel Pecan Filling
  • 1 cup caramel sauce
  • 1.25 cups pecans toasted and chopped
  • 0.5 cup mini chocolate chips
Chocolate Ganache
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream
Garnish
  • 0.25 cup caramel sauce for drizzling
  • 0.25 cup pecans chopped
  • 2 tbsp chocolate shavings

Equipment

  • Mixing bowls
  • Bundt pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Thoroughly grease a bundt pan and dust lightly with cocoa powder.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat butter, granulated sugar, and brown sugar until fluffy and pale.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually mix dry ingredients into the butter mixture alternating with buttermilk and sour cream.
  6. Slowly stir in hot coffee and melted chocolate chips until the batter is smooth.
  7. Combine caramel sauce, chopped pecans, and mini chocolate chips in a small bowl.
  8. Pour half the batter into the prepared bundt pan. Spoon caramel pecan filling evenly over the batter.
  9. Top with remaining batter and smooth the surface gently.
  10. Bake for 50–60 minutes or until a toothpick inserted comes out with a few moist crumbs.
  11. Cool the cake in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  12. Heat heavy cream until steaming and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
  13. Drizzle ganache over cooled cake and garnish with caramel sauce, chopped pecans, and chocolate shavings.

Notes

For extra flavor, toast the pecans before adding them to the filling. Store leftovers covered at room temperature for up to 3 days.