Better late than never right? My hubby’s birthday was back in January and its taken quite a while for me to get this post up. It has been a couple crazy months in our house which means that it has been silent on this blog unfortunately. I do want to keep this blog active, but sometimes life gets too busy. So here’s to hoping! I’ve been doing pretty good so far, eh?
Anyways, back to my hubby’s birthday. My hubby loves chocolate! And so for his birthday I made him a turtle chocolate cake. This layered cake features homemade caramel, caramel icing, homemade chocolate sauce and a sprinkling of pecans. My cake stand was a bit small for this cake so we ended up with a puddle of chocolate on the counter… but that can’t be a bad thing right?
For my hubby’s birthday I got up at what felt like the crack of dawn and decorated the house. I put up streamers and Star Wars balloons and wrote lovey dovey messages for him on the bathroom mirror. I took him out to De Dutch for breakfast, which is one of our favourite breakfast joints, and afterwards we went to Castle Fun Park to play mini golf! Our best friend Julie came over for dinner and for a games night! We pigged out on this amazing cake recipe and celebrated my love and that important day that he was born 21 years ago, so that I could meet him years later and fall in love ❤
I found this recipe here on Life, Love and Sugar! It is a really sweet blog (literally) so I recommend checking it out.
This cake is one of the most delicious things I have ever put in my mouth!
CARAMEL SAUCE AND ICING
- Prepare three 8 inch cake pans (I only used two layers for my cake because I thought 3 would make it too thick). Cut out circles of parchment paper and put them in the bottom of each cake pan. Grease the sides of the pan so the cake comes out easily. While doing all this cutting and preparing have your oven preheating to 300 degrees F.
- Add all the dry ingredients into a large bowl and combine.
- Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients. Mix well and carefully. Slowly add the water and continue to mix well and carefully.
- Pour the batter into the prepared cake bans. Try to split the batter evenly. Bake for 30-33 minutes until a tooth pick or cake tester inserted in the middle comes out clean or with few crumbs (no wet batter though).
- Allow cakes to cool in the pans for about 10 minutes and then remove from pans and cool completely on cooling racks.
Caramel Sauce and Icing:
- Put sugar into an even layer in a large sauce pan.
- Heat over medium-high heat and whisk the sugar until it melts completely. This takes a couple minutes (keep in mind the sugar will clump up at first but it will completely melt so don’t worry).
- When the sugar melts you can stop whisking and allow the melted sugar to cook until it has turned an amber colour. This change occurs quickly so keep an eye on it and don’t allow it too get too dark or burn. The taste of burnt caramel is the WORST. Remove the caramel from the heat and add butter. Whisk until the butter has combined. Next, slowly add the heavy cream (I used whipping cream) and whisk until incorporated fully.
- Allow the caramel to cool for 10-15 minutes before using.
- Set aside about 1/3 cup of caramel sauce (this will be used for drizzling on the cake) and but the remaining caramel sauce into a mixing bowl (this will be used for the caramel icing).
- Slowly add icing sugar and milk into the caramel, mixing until smooth. Adjust the milk content according to the consistency of icing you desire.
- Put heavy cream into the microwave until boiling. Pour the hot cream over the chocolate chips. Cover for 5 minutes and then whisk together until smooth. Now you have chocolate ganache!
- When the cakes have cooled trim them and trim the tops of the cakes so that they are flat. Place the first cake layer on your cake stand and place 1 cup of the caramel icing on top. Spread in an even layer and top with a sprinkling of pecans and drizzles of both the chocolate ganache and the caramel sauce. Repeat for the next layer.
- Place the remaining cake layer on top of the previous layer. You can either pipe the caramel icing on top to make it look pretty, or if you are short on time you can use the remaining icing to ice the top of the cake. Next pour the rest of the ganache over the top of the cake. Allow to drip down the sides. Put into the fridge until the ganache is firm (I missed this step…do it.. it is important).
- Sprinkle the top of the cake with remaining pecans and drizzle with the remaining caramel sauce.
- DIG IN OH MY GOODNESS!