This Chocolate Turtle Poke Cake is a moist chocolate cake soaked with caramel sauce and topped with caramel chocolate frosting and chopped pecans! It’s a delicious poke cake recipe made completely from scratch!
Once of my favorite parts about anything “turtle” flavored is the caramel. I am such a caramel lover. In fact, when we were at the beach a couple weeks ago, the hubs and I got to go on a couple dates while my parents watched the twins for us. One of those nights, he took me to a lovely dinner and had gotten a bunch of ice cream for us to enjoy, since that’s been kind of a thing for me lately. He wasn’t sure which ice cream to buy so he just bought several pints of different ice creams – all containing caramel. Ha! He knows me well. 🙂
So naturally, I was pretty pumped the make this Chocolate Turtle Poke Cake and enjoy all the caramel it has to offer. It’s ridiculously good and might just be my favorite poke cake ever.
The moist chocolate cake is the same as my Best Chocolate Cake and the same one I used in my Baileys Chocolate Poke Cake. It’s amazing and always a hit. It’s covered in a wonderful, homemade caramel sauce and if that wasn’t rich enough for you, it’s covered in caramel chocolate frosting. So decadent and wonderful and you have to try it.
SO HOW DO YOU MAKE A CHOCOLATE TURTLE POKE CAKE?
To get started, you’ll make the caramel that will be used in the frosting. It needs to have time to set up in the fridge before using, so we start there. It’s made in a saucepan on the stove and as far as caramel sauce goes, it’s as simple as it gets.
The caramel is made from butter, brown sugar, heavy whipping cream, vanilla and a little corn syrup. If you aren’t fond of corn syrup, you could try using a little honey. Everything is cooked together over the stove on medium-low heat until the brown sugar has melted. Be sure not to rush this step or you could end up with a grainy caramel sauce. You can’t speed up the melting of the sugar, so just let it melt slowly.
Once it’s melted, turn the heat up to medium-high to bring it to a boil and then let it boil for 3 minutes. When it’s done, refrigerate the sauce until you’re ready to use it. You could even make it ahead and keep it in the fridge for up to two weeks. Yay for making things ahead!
The next step, crazily enough, is to make another batch of caramel – this time twice the amount as before. This caramel sauce will be poured over the cake after it’s baked. While you could make ALL the caramel sauce at the same time, it’s a lot of caramel sauce. Unless you have a very large saucepan, it’ll boil up too much when cooking and overflow if you make it all at the same time. A bit of a pain, I know. But worth it. And fortunately this caramel sauce is easy peasy and hard to screw up.
After you’ve made the sauce for the cake, let it sit and come to room temperature while you make the cake.
The chocolate cake is also about as easy as it gets. Combine the wet ingredients with the dry ingredients, add some water and bake. Don’t be alarmed when you see that the cake is baked at 300 degrees – it’s not a typo. It’s a slow bake cake with a very thin batter and it all works together to literally make the best, most moist chocolate cake you’ll ever try.
Once the cake has baked and cooled, poke holes all over the cake and pour the room temperature caramel sauce all over it, spreading the caramel evenly down into the holes.
The reason for everything being room temperature is so that the caramel sauce doesn’t just all soak down into the bottom of the cake. While that would be fine, I think this cake is best when the caramel sits in the pockets that are created by the holes that are poke and if the caramel is too warm and thin, it won’t stay in those holes quite as well. If you’re like me, you want to enjoy those pockets of caramel – yum!!
The cake can then be refrigerated while you make the frosting. It’s a good, old fashioned american buttercream that has plenty of caramel mixed into it. It gives it such a lovely, deep flavor that helps accentuate the caramel that was poured over the cake.
It’s also wonderful because even though it’s a buttercream, it doesn’t get super firm and solid when cold. That’s a big bonus, since this cake will be refrigerated and you might just eat it cold. No rock-hard frosting here. You can eat this cake cold, or let it sit and come closer to room temperature. It’s amazing either way!
The whole cake is finished off with a drizzle of chocolate and caramel sauce and of course some chopped pecans. If I haven’t said it enough, this cake is AMAZING! Rich, moist, full of chocolate and caramel. It’s like cake heaven and you definitely need a piece.