The decadent chocolate cake takes inspiration from classic Turtle chocolates for the ultimate rich and moist dessert. Topped with whipped ganache, drizzled with caramel, and sprinkled with a pinch of flaky salt and lots of crunchy roasted pecans, it’s a textural treat that’s sure to please everyone. Best paired with coffee or tea, this is not your average chocolate cake!
Love Yakuta’s chocolate cake? Try her rye oatmeal chocolate chip cookies next!
Rest time: 2 hours. You can store in the refrigerator for up to 1 week in an airtight container to maintain freshness.
For the cake, preheat the oven to 325°F. Line a cake pan with parchment paper.
In a bowl, combine all sheet cake ingredients. Using an electric mixer or whisk, combine to form smooth mixture.
Fill the cake pan with the batter and bake for 35 minutes or until when a skewer is inserted it comes out clean. Once baked, let the cake cool at room temperature for at least 2 hours.
While the cake cools, make the caramel: in a medium sized pot, caramelize the sugar until amber. Add the hot cream slowly while stirring over low heat. Remove the sugar and cream mixture from the heat and let it cool until warm. Stir in the butter until combined using a whisk or hand blender. Allow the caramel to cool and store it in an airtight container for up to 2 weeks.
For the ganache: add the whipping cream and milk chocolate in a microwave safe bowl. Microwave for 1 minute intervals, mixing after every minute until combined. Refrigerate the ganache mixture for 30 minutes (or until it is cold and thick). Take it out of the refrigerator and using an electric mixer with whisk attachment to mix into a thick and creamy consistency.
To assemble the cake: Using the back of a spoon or spatula, spread the ganache onto the cooled cake and drizzle the caramel on top of ganache. Using the back of a spoon or spatula swirl it around so that the caramel semi-combines with the ganache. Sprinkle with roasted pecans and salt flakes and serve.