Chocolate Turtle Bundt Cake

This irresistible Chocolate Turtle Bundt Cake is a made-from-scratch chocolate caramel pecan delight. It’s drizzled with a buttery pecan-caramel sauce and a healthy drizzle of silky chocolate ganache. It’s a cake that’s dressed to impress even the pickiest of dessert eaters.

Ingredients

• 1 recipe Chocolate Buttermilk Cake made in a bundt pan
• 1 cup roughly chopped pecan pieces toasted
• Caramel-pecan sauce:
• 3/4 cup light brown sugar
• 1/2 cup heavy cream
• 1/4 cup butter 1/2 stick or 4 Tbsp
• 2 Tbsp light corn syrup
• 1/4 tsp salt
• 1 tsp pure vanilla extract
• Chocolate ganache:
• 1 1/2 cup milk chocolate chips
• 1/2 cup heavy cream

Instructions

• Prepare the chocolate buttermilk cake per the directions. Bake in a buttered and floured bundt pan for 40-45 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack.
• Spread the pecan pieces in a single layer on a sheet pan. Toast in a 350°F oven for 6-8 minutes Set aside to cool.
• To make the caramel-pecan sauce: In a heavy bottomed saucepan over medium-high heat melt together the brown sugar, heavy cream, butter, corn syrup and salt. Bring to a boil then lower the heat to a simmer. Cook for 2 minutes stirring constantly.
• Remove the caramel sauce from the heat then add the vanilla and toasted pecans. Stir until the pecans are coated. Set aside to cool slightly.
• To make the ganache: in a microwave safe bowl, melt the chocolate chips and heavy cream in 20 second increments stopping to stir each time. Repeat until completely smooth.
• Place the bundt cake on a cake pedestal or platter. Drizzle with 1/3 of the chocolate ganache and 1/3 of the caramel pecan sauce. Repeat drizzling the cake on all sides until both of the sauces are used.
• Store chilled bringing to room temperature for serving.

Notes

The caramel-pecan sauce and chocolate ganache should still be warm but still pourable before drizzling onto the cake.
Source this recipes : Chocolate Turtle Bundt Cake