Chocolate Velvet Turtle Cake

Chocolate Velvet Turtle Cake

1 1/2 c semisweet chocolate morsels
1/2 c butter softened
1 (16 oz) light brown sugar
3 large eggs
2 c flour
1 teas baking soda
1/2 salt
1 (8 oz) sour cream
1 c hot water (the hot water at the end in the reason for the exceptionally moist cake)
2 teas vanilla

Melt chocolate in microwave safe bowl at High for 30 sec intervals until melted (1 1/2 minutes total time). Stir until smooth

Beat butter and sugar at medium speed, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating until just blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sourcream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow steady stream, beating at low just until blended. Stir in vanilla.

Spoon batter evenly into 3 greased and floured 9 in round cakepans. Bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 min on wire rack.

Place 1 layer on serving platter, spread top with 1 c Caramel Filling and sprinkle with 1/3 c chopped, toasted pecans. Repeat procedure with remaining cake layers. Spread Chocolate Ganache evenly around sides of cake.


Caramel Filling:

1 c butter
2 c sugar
2 T corn syrup
1 c whipping cream

Melt butter over medium heat. Add sugar and corn syrup and cook, stirring constantly, 6 to 8 minutes or until mixture turns a deep caramel color. Gradually add cream and cook, stirring constantly, 1 to 2 minutes or until smooth. Remove from heat and let cool. Chill 2 hours or until thickened and spreading consistency.

Note: Caramel Filling may be made up to 3 days ahead and refrigerated. Let stand at room temperature 1 hour or until spreadable.


Chocolate Ganache

1 (12 oz) semisweet chocolate morsels
1/2 c whipping cream
3 T butter

Microwave chocolate and cream at Medium for 2 1/2 to 3 minutes or until chocolate begins to melt.
Whisk until chocolate melts and mixture is smooth. Whisk in butter, let stand 20 minutes. Beat at med speed with mixture for 4 to 5 minutes or until mixture forms soft peaks.

Note: this stuff takes awhile to cool so when you do start whipping it be patient because it takes awhile. It will look like frosting, fluffy and it will hold it's shape when it's finished.

Good luck everybody and enjoy. It takes awhile but is soooo worth it. I think I originally got the recipe from Southern Living so no wonder it's good.