Turtle Poke Cake

Instructions

1. Cake Preparation

   Preheat oven to 350˚F (180˚C). Lightly grease and flour a 13 inch x 9 inch cake pan flour, shaking out any excess. Set aside.

2. In a measuring cup, combine 2 cups Evaporated Milk and vinegar to create buttermilk. Set aside.

3. With a hand/stand mixer, mix flour, cocoa powder, 3 cups sugar, baking soda, baking powder and ½ tablespoon salt until they are well combined

4. Create a well in the flour mixture and pour Evaporated Milk mixture, eggs, water, ½ cup melted butter and 2 teaspoons vanilla extract.

5. Beat on low speed until you have a smooth batter (about 3 minutes) scraping down the sides every so often.

6. Pour the batter into the prepared pan and bake for 45- 1 hour or until a toothpick inserted to the middle of the cake comes out clean.

7. Allow the cake to cool in the pan

8. Chocolate Ganache Preparation

   Heating 2/3 cup Evaporated Milk until almost boiling. Pour hot Evaporated Milk over chocolate chips and let stand for 30 seconds, then stir. Whisk in unsalted butter until completely mixed. Let cool until spreading consistency.

9. Caramel Sauce Preparation

   In a medium heavy bottomed pot, combine ½ cup water, 1 ¼ cups sugar and ½ teaspoon salt until it comes to a boil

10. Simmer until the bubbles at the edge of the pot begin to gain a medium amber colour. Once that happens, turn off the stove and swirl the pot to evenly distribute the colour to the rest of the sugar syrup

11. Using a heat resistant spatula, carefully pour the Cream into the pot and stir until the bubbles dissipate.

12. Transfer to a heat resistant bowl and stir in the vanilla extract until it cools down to room temperature.

13. Poke holes all over the cake with the handle of wooden spoon and pour the caramel sauce into the holes.

14. Once the caramel has settled, cover the top of the cake with ganache and sprinkle with chopped pecans.

15. Serve immediately.