Special Turtle Cake
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
46
Spice
37
Sweetness
55
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2
Eggs110 g
Canola Oil230 g
Buttermilk30 g
Vanilla Extract200 g
Sugar300 g
All-Purpose Flour2 tsps
Baking Soda1 tsp
Baking Powder1 tsp
Salt140 g
Egg White450 g
Butter340 g
Heavy Cream170 g
Dark Chocolate (chopped)1 tsp
Cayenne340 g
Granulated Sugar110 g
Unsalted Butter1 cup
Pecan (chopped)Directions:
1
For the cake: Preheat the oven to 350 degrees F
2
Spray the bottom and sides of two 8-inch round aluminum cake pans with nonstick cooking spray
3
In a large mixing bowl, combine the eggs, oil, 8 ounces water, buttermilk, vanilla, sugar, flour, cocoa powder, baking soda, baking powder and salt
4
Whisk by hand until completely smooth
5
Scrape down the sides of the bowl and whisk once more to ensure no lumps
6
Pour the cake batter into the prepared cake pans
7
Bake until the cakes are firm and a toothpick inserted into the center comes out clean, 18 to 22 minutes
8
For the meringue frosting: Mix the sugar with about 1 cup water in a medium saucepan
9
Place over medium-high heat and bring to a boil
10
Meanwhile, whip the egg whites in a stand mixer until they just reach medium peaks
11
Adjust to low speed and leave running
12
Continue cooking the sugar until it reaches the soft-boil stage--the bubbles on the surface will start to pop more often but the sugar should not change color and caramelize
13
Adjust the mixer to high speed and slowly pour the cooked sugar into the whipped egg whites
14
Gradually add the butter, whipping until smooth
15
(Makes 28 ounces
16
) For the ganache: Bring the cream to a simmer in a saucepan, and then stir in the chocolate and cayenne
17
(Makes 3/4 cup
18
) For the turtle filling: Combine the sugar in a large saucepot and mix with just enough water until it resembles wet sand
19
Bring to a boil and cook until the mixture begins to caramelize
20
Allow the sugar to cook until it reaches a dark brown color
21
As soon as it JUST starts to smoke, remove from the heat and immediately add the cream, CAREFUL, the mixture will boil and bubble and is very hot
22
Once all the cream is added, whisk the mixture and then add the butter, whisking until fully incorporated
23
Toast the pecans in a 425-degree oven for 10 minutes, and sprinkle with salt as soon as they come out
24
Mix the pecans into the caramel and let cool to room temperature
25
(Makes 1 pound
26
) To assemble the cake: Slice the cakes in half horizontally to make 4 even cake layers
27
Pipe a ring of frosting around the edge of one of the bottom layers and fill the center with turtle filling--the buttercream ring will prevent the turtle filling from oozing out the sides of the cake
28
Spread a thin layer of ganache on top of the turtle filling and repeat with the remaining cake layers
29
Frost the entire cake as desired with the frosting