Turtle Poke Cake
|Prep time||30 minutes|
|Cook time||20 minutes|
|Total time||50 minutes|
This Turtle Poke Cake is seriously the best cake ever!! Moist chocolate cake is filled with gooey caramel, and topped with chocolate ganache and pecans! YUM!
- 1/2 cup unsalted butter (softened)
- 1/4 cup oil
- 1 2/3 cup granulated sugar
- 1 cup cocoa powder
- 1/4 teaspoon salt
- 3 eggs
- 1/2 cup hot water
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cup all purpose flour
- 3/4 cups buttermilk
- 2 cups caramel sauce (divided)
- 2 cups semi sweet chocolate chips
- 1/2 cup cream (or milk)
- 24 pecan halves (or 1/2 cup chopped pecans)
|Preheat oven to 350 |
In a large mixing bowl, cream the butter, oil, and sugar. Add the cocoa and mix well. Add salt and eggs, one at a time, until well incorporated. Mix in the water. Gradually add in the baking soda, baking powder, and flour until combined. Slowly pour in the buttermilk as you mix on low and mix until fully incorporated.
Grease a 9x13" pan and pour batter evenly into pan. Bake 20-25 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs (no batter should be seen.)
|As soon as the cake comes out of the oven, poke holes all over it using a large fork, and pour 1 3/4 cups of the caramel all over the cake. Allow to cool completely.|
|In a glass bowl heat the milk until simmering - about 60-90 seconds. Pour chocolate chips into milk and allow to sit for 2 minutes, then stir constantly until melted and smooth. Spread over cooled cake, cover and chill. |
When ganache has set up, drizzle cake with remaining caramel and cut cake into 24 pieces. Top each piece with a pecan (or sprinkle with chopped pecans).
Store cake covered, in the refrigerator.