This is the cake that TF picked for her birthday this year. I came out pretty well except for the part where I got impatient and poured the caramel while it was still much too warm. Next time I should definitely wait for it to cool down more. But I was worried that if I waited too long it would get excessively stiff and difficult to pour. Other than that though, it was great!

Chocolate Turtle Cake

From The Perfect Cake by America's Test Kitchen

Ingredients

Icing

• 1/2 c. heavy (35%) cream
• 170g dark chocolate
• 2 Tbsp. corn syrup

Caramel

• 2 c. pecans, toasted, divided
• 450g soft caramels
• 1/2 c. heavy (35%) cream
• 1/8 tsp. coarse sea salt, ground

Cake

• 3 (8") chocolate cake layers

Directions

1. While the cake layers are cooling, make the icing by combining the cream, chocolate and corn syrup and cooking over medium-low heat, whisking constantly, until smooth.
2. Transfer the icing to the fridge and chill until thickened (~2 hours).
3. Set aside 1/2 c. of the pecans to use as decoration and chop the rest.
4. Combine the caramels, cream, and salt in a pot and cook over medium-low heat, whisking constantly, until smooth.
5. Separate out 3/4 c. of the caramel and set aside.
6. Mix the chopped pecans into the remaining caramel.
7. Place one of the cake layers on a serving platter or cake stand and spread half of the caramel-pecan mixture on top. Don't spread it all the way to the edge; leave a little border.
8. Stack a second cake layer on top and spread the remaining caramel-pecan mixture on top of it.
9. Add the final cake layer and press lightly to adhere.
10. Spread the icing evently over the top and sides of the cake.
11. If possible chill for 30-60 minutes to help everything set up.
12. Pour the reserved caramel over top of the cake, allowing it to drop down the sides.
13. Decorate with the reserved pecans.