Chocolate Turtle Poke Cake

The best thing we all like at Chocolate Turtle Poke Cake is its simple taste and texture. This home cooking style is one of the most preferred dishes in the world. Almost anywhere in the world, you will find a number of places to sell and people waiting in line to get one or two.

When warm, you will enjoy the softness and texture of silk in every bite. This gives you all the flavors needed. While enjoying it is heaven, cooking it yourself will be satisfying. Try this recipe for your own Chocolate Turtle Poke Cake version and share the results.

I hope you like Chocolate Turtle Cake as much as we do and if you try it, I want to know what you think! Leave a comment below or you can save this recipe to your Pinterest board so I will definitely see it.

Chocolate Turtle Poke Cake
This Chocolate Turtle Cake is made completely from the beginning! Wet chocolate cake moistened with caramel sauce and topped with chocolate caramel, frosting and chopped pecans!

Preparation time : 40 minutes 
Cooking time :  1 hour 15 minutes 
Total time : 1 hour 55 minutes
Portion: 12

material

FROSTING CHOCOLATE KARAMEL

For caramel sauce

• 1/4 cup (56 jam butter
• 2/3 cups (150 packaged brown sugar)
• 3/4 cup (180 tons whipping cream
• 1 tsp vanilla extract
• Corn syrup 2 tsp

For freezing

• 1/2 cup (sprinkled butter)
• 1/2 cup (95 increase)
• 1/2 cup (57 unsweetened natural cocoa powder
• 3 cups (345 powdered sugar)
• 6 - 7 tbsp milk
• Caramel sauce for drizzle
• Chocolate sauce for drizzle
• Hazelnut beetroot
• Caramel CHOCOLATE CAKE

For caramel sauce

• 1/2 cup (sprinkled butter)
• 1 1/3 cup (300 packaged brown sugar
• 1 1/2 cups (360 tons whipping cream)
• 2 tsp vanilla extract
• Corn syrup 4 tsp

For cakes

• 2 cups (multipurpose flour)
• 2 cups (414 sugar)
• 3/4 cup (70 unsweetened natural cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 glass (240 mm)
• 1 cup (240 ovegetable oil)
• 1 1/2 tsp vanilla
• 1 cup (240mwater

Instructions

To make caramel sauce for freezing, combine all ingredients for caramel (butter, brown sugar, cream, vanilla extract, and corn syruin as a medium sauce pan.

Heat with medium-low heat until the sugar dissolves. Be sure to melt the sugar over low heat so you don't end up with a rough caramel sauce. When the sugar has melted, turn the fire to medium-high heat to boil.

Boil for 3 minutes, stirring occasionally, then lift and pour into a heat-resistant bowl. This will slightly bubble when boiling.

Place the sauce in the refrigerator to cool and tight. This sauce can be made in front and stored in the refrigerator for up to two weeks.

Before baking a cake, prepare caramel to be poured over it. Add butter, brown sugar, cream, vanilla, and corn syrup into a large pan. Heat with medium-low heat until the sugar dissolves. Be sure to melt the sugar over low heat so you don't end up with a rough caramel sauce. When the sugar has melted, turn the fire to medium-high heat to boil.

Boil for 3 minutes, stirring occasionally, then lift and pour into a bowl to hold the heat until it cools to room temperature. This will slightly bubble when boiling.

To make a cake, prepare a baking sheet measuring 9 × 13 inches by lubricating the bottom and sides. Preheat the oven to 300 ° F (148 ° C).

Add all the dry ingredients to a large bowl and stir together to combine.

Add eggs, milk, vegetable oil, and vanilla to the dry ingredients and stir until well blended.

Slowly pour water into the mixture, stir well and carefully splash.

Pour the mixture into a baking sheet and bake for about 40-45 minutes, or until the toothpick comes out with some crumbs.

Remove the cake from the oven and let the cake cool to room temperature, then stir all the holes. 

I use a knife sharpening rod, but you can also use a large straw or the tip of a wooden spoon.

Pour cooled caramel over the cake and spread it evenly over the cake hole.

To make frosting, add butter and shortening to a large mixer bowl and shake until well blended.

Add cocoa powder and about half of the powdered sugar and stir until smooth.

Add about half of the caramel sauce (which should be cold directly from the fridgand 5 tablespoons of milk and stir until blended.

Add the remaining powdered sugar and stir until well blended and smooth.

Add extra milk, as needed, to get a good, smooth and easily spread frosting consistency.

Apply frosting evenly over the cake, then drizzle with caramel sauce and chocolate, then add pecans.

Cool the cake until it's ready to be served. Can be served cold or at room temperature.

Subscribe to receive free email updates: