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A Canadian Foodie's Turtle Cake Recipe



Homemade Turtle Cake with Homemade Caramel Filling: A Canadian Foodie Original Recipe transformed from her Cheater Turtle Cake recipe from the late 1980's.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dessert
Cuisine: Canadian
Servings: 1 cake
Author: Valerie Lugonja

Ingredients

Read the entire recipe before making this cake. Make the caramel filling first as it will thicken as it cools.

Ingredients for Caramel Filling:

  • 1 1/2 cups (360 ml) heavy whipping cream (35-40% butterfat content)
  • 1 cup (200 grams) granulated white sugar
  • 1 cup (210 grams) packed light brown sugar
  • 1/4 cup butter and 1/3 cup butter (both butter measurements needed)
  • 1 teaspoons kosher salt
  • 1 teaspoons pure vanilla extract
  • 1 ¼ cup of excellent quality chocolate chunks (I use Callebault)
  • 1 ¼ cup of pecans , toasted and extra for decorating

Ingredients for the Cake:

  • 1 ¾ cup flour
  • ¾ cup dark excellent quality cocoa
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup or 200 grams granulated white sugar
  • 1 cup or 210 grams golden brown sugar , packed
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup strong double shot espresso , room temperature
  • ½ cup cooking oil
  • 1 teaspoon pure vanilla extract

Instructions

Instructions for Homemade Caramel Filling:

  • In a heavy medium sized saucepan, stir together cream, sugars, and salt; place saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon
  • Once mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down sides of saucepan to remove sugar crystals that may have formed
  • Clamp a candy thermometer to side of saucepan; boil without stirring over medium high heat until temperature reaches 245 F (118 degrees C)
  • If sugar crystals form on sides of the pan, wash down with heatproof pastry brush dipped in warm water
  • Remove from heat, stir in vanilla, and 1/4 cup butter
  • Place back on heat; slowly bring to boil again until temperature reaches 245 F (118 degrees C)
  • Add 1/3 cup of butter; melt into mixture; bring to boil, slowly, again until temperature reaches 245 F (118 degrees C)
  • Stir well to combine, and set aside to cool, but do not let solidify: mixture must be pourable when ready to use

Instructions for Making the Cake Batter:

  • Preheat the oven to 350ºF; prepare bottom of spring form pan with parchment paper by cutting circle to size, buttering both sides, and lightly flouring inside
  • Measure first 7 ingredients into large mixing bowl: flour, cocoa, BS, BP, salt, and both sugars
  • Stir well to combine dry ingredients; measure remaining ingredients into bowl: buttermilk, eggs, espresso, canola oil, and vanilla
  • Whisk to combine until completely incorporated and lumps are gone; use spatula to scrape down sides of bowl

Instructions for Making the Cake Batter in the Thermomix Machine:

  • Preheat the oven to 350ºF; prepare bottom of spring form pan with parchment paper by cutting circle to size, buttering both sides, and lightly flouring inside
  • Weigh the first 7 ingredients into TM bowl: flour, cocoa, BS, BP, salt, and both sugars
  • Mix dry ingredients together for 5 seconds speed 0-7
  • Weigh remaining ingredients into TM bowl: buttermilk, eggs, espresso, canola oil, and vanilla
  • Combine all ingredients for 10-15 seconds at speed 0-7; use spatula to scrape down sides of bowl
  • and repeat for 5-10 seconds only, if lumps remain in mixture, scraping down sides again

Instructions for Putting it all together

  • Pour half of cake batter into spring form mold; bake for 15 minutes
  • Surface tension will be taught enough to receive filling:
  • • Cover surface, starting with edges, with chocolate chips, until completely covered by single thin layer (quarter sized middle circle area can be left uncovered)
  • • Cover chocolate chip layer with toasted pecan layer (quarter sized middle circle area can be left uncovered)
  • • Carefully pour caramel mixture over chocolate and nuts, again starting around the edges, slowly moving toward the centre (the most sensitive surface area); ensure layer is completely covered with caramel
  • Pour remaining cake batter into pan in exact manner: starting around edges, slowly moving toward centre (most sensitive surface area); ensure layer is completely covered with caramel
  • Place in oven to finish baking for 45 to 55 more minutes, until cake springs back to touch
  • Cook on wire rack for 30-40 minutes; while still slightly warm (just to touch, but not so warm caramel filling will spill out once spring form is released) gently loosen sides of spring form pan with butter knife and slide cake out of spring form pan
  • Quickly wrap with plastic wrap and return to spring form pan until completely cool
  • parchment strips between cake side and spring form pan and reseal pan
  • Continue to do this all along the side of the pan until parchment strips are mostly between pan and cake;
  • Remove cake from spring form pan; dust with icing sugar or garnish with whole nuts
  • Serve with a sprig of mint and whipping cream