Turtle Brownie Cake
A delightful dessert combining chocolate, caramel, and nuts, inspired by classic turtle candies.
Ingredients
For the Caramel Sauce
- 20 pieces baking caramels, unwrapped Around 189 grams
- 3 tablespoons milk Around 43 grams
For the Cake
- 15.25 ounces German chocolate cake mix One box, around 432 grams
- 18.3 ounces Fudge Brownie Mix One box, around 519 grams
- 4 large eggs Around 200 grams
- 1¼ cups water Around 284 grams
- 1⅛ cups canola oil Around 225 grams
- 2 cups chopped pecans Divided into 1¼ cups and ¾ cup portions, total around 227 grams
- 1 cup heavy whipping cream Around 227 grams
- 12 ounces semisweet chocolate morsels One bag, around 340 grams
- 8 pieces chocolate/caramel turtle candies, chopped Around 136 grams
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and spray a Bundt pan with nonstick spray.
- In a small saucepan, melt the baking caramels with the milk over low heat until smooth. Once melted, let it cool in the refrigerator while you prepare the cake.
- In a large mixing bowl, combine the German chocolate cake mix, fudge brownie mix, eggs, water, and canola oil. Mix until well combined.
- Add 1¼ cups of the chopped pecans to the batter and mix gently.
Baking
- Pour half of the batter into the prepared Bundt pan. Then, carefully drizzle some cooled caramel sauce over the batter. Pour the remaining batter on top.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
Ganache Preparation
- While the cake is cooling, make the chocolate ganache. In a saucepan, heat the heavy whipping cream until just boiling. Remove from heat and add the semisweet chocolate morsels. Stir until smooth.
- Once the cake has cooled, pour the chocolate ganache over it and sprinkle the remaining chopped pecans and chopped turtle candies on top.
Notes
Slice the cake and serve with vanilla ice cream or whipped cream for an extra treat. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week before bringing back to room temperature for serving.