I forget just how much I love caramel. What’s not to love? Butter and sugar, combined. Duh…done and done. But still, I forget about my love for it.
On the flip side, I never forget about my love for chocolate or pecans. I love them. I eat them everyday. Yes, both chocolate and pecans pass through my lips every.single.day. Today I had toasted pecans on a salad. And after dinner I had dark chocolate for dessert. See, both, passing through my lips, into my belly. But caramel, why don’t I remember how good it is more often? I’m going to start. I’m going to write myself notes and post them around my house, “You love caramel, go eat some.” And then in a year I will post notes saying “stop eating all the caramel, your clothes don’t fit.”
I’ll cross that bridge when I get there though. For now, I will indulge in my love for chocolate, pecans AND caramel.
Ingredients
- Chocolate Cake
- Makes 1 loaf cake
- 8 ounces all purpose flour (NOT 1 cup, measure on a scale, 8 ounces)
- 1/2 cup cocoa powder
- 8 ounces leftover coffee (hot or cold, I used cold)
- 4 ounces sugar (1/2 cup)
- 2 eggs
- 4 ounces butter, melted (1 stick)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/4 cups pecans, chopped fine
- Caramel Sauce
- Ganache
- 14 caramel candies
- 3 tablespoons heavy cream
- 1/3 cup heavy whipping cream
- 1/3 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees.
For the cake: Mix all ingredients in a large bowl with a whisk. Pour into a greased loaf pan. Bake for 45 minutes, until a knife inserted comes out clean.
Cool in the pan for 5 minutes, then invert onto a wire rack and allow to cool completely before pouring the ganache over the top.
For the ganache: Heat whipping cream in a small saucepan over medium low heat until it is hot, but not boiling. Remove from heat and whisk in chocolate chips. Allow to cool slightly in pan, then pour over the cooled chocolate cake.
For the caramel: Put the caramels and heavy cream in a microwave safe bowl. Heat in 30-second bursts, stirring in between, until completely melted and smooth. Drizzle cake with the caramel sauce.
Lastly, sprinkle the cake with chopped pecans. Slice and serve.
http://www.fatgirltrappedinaskinnybody.com/2011/04/chocolate-turtle-cake/
Serve immediately OR cool the cake in the fridge to allow the ganache to set. I prefer the second way, cooling in the fridge.
I'm a wife, mom, runner, recipe developer, freelance writer, early riser, Christ follower, peanut butter lover, frozen yogurt addict. I think the majority of the food I consume should be life giving; healthy, natural raw fruits and veggies. Which allows me to have room to splurge occasionally, and I take full advantage of it. 
AWwwwwwwwwh this makes me feel like my life is not fair!! hahahaaa :)
Awesome recipe!
Looks so good! Where did you get that loaf pan?
This dessert is the trifecta of all things good in this world: chocolate, pecans & caramel YUM!! It looks amazing. And your loaf pan is really cool, I want one like that!
I also always forget how much I love caramel! Thanks for reminding me :)
That looks so good! and what a cool pan!
I have no idea where I got the pan. But I'm pretty sure it's Nordic Ware.
I live for caramel. Butter is one of life's most perfect treats, so when it is combined with sugar it is pretty much unbeatable. Add in some chocolate and you have full on heaven. I am going to have to make this cake asap. It's beautiful!
How decadent is this, wow, I can't wait. You have made it sound so simple too. And love that pan, I must get me one of those. Thanks for the chocolate turtle cake recipe to try, bring on the caramel!
um i need a kitchen scale. bc i need to make this!!!!
Heaven. Chocolaty turtle cake heaven.
yummy yummy,
yes sometimes we forget we love especially something, so thanks to remember me i love caramel and like you, not a day without chocolate !!
thank you for the picture: i want this cake in my plate!!