Turtle Poke Cake
Moist chocolate cake topped with chocolate ganache, caramel sauce and pecans.
already cooked this dish.
Total: 114minPreparation: 25minCooking: 75minWait: 10minPresentation: 4min
- Portions: 20.00
- Difficulty: Intermediate
- Baking dish
Nutritional information 533kcal = 2,231kj /per portion
- 533.14 Energy
- 181.93 Milligrams Calcium
- 8.42 Grams Protein
- 78.09 Grams Carbohydrates
- 23.77 Grams Fats
- 12.37 Grams Saturated Fats
Recipe ingredients saved
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.
In a measuring cup, combine 2 cups Evaporated Milk and vinegar to create buttermilk. Set aside.
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
Create a well in the flour mixture and pour Evaporated Milk mixture, eggs, water, ½ cup melted butter and 2 teaspoons vanilla extract.
Beat on low speed until you have a smooth batter (about 3 minutes) scraping down the sides every so often.
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.
Allow the cake to cool in the pan
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.
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
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
Using a heat resistant spatula, carefully pour the Cream into the pot and stir until the bubbles dissipate.
Transfer to a heat resistant bowl and stir in the vanilla extract until it cools down to room temperature.
Poke holes all over the cake with the handle of wooden spoon and pour the caramel sauce into the holes.
Once the caramel has settled, cover the top of the cake with ganache and sprinkle with chopped pecans.