The month of October is filled with birthday’s in my family, so there are lots of gifts to get and lots of party’s to be attended, but also many cakes to be made. A few weeks ago was my fathers birthday and he loves chocolate and those turtle Candy’s so I knew this would be the perfect cake. I ended up making two for his birthday weekend because we had two separate parties and although it’s a large cake we really didn’t have much left over.
1 C heavy cream
6 oz bittersweet chocolate chopped
2 T. light corn syrup
1 pound soft caramel Candy’s(if you buy soft caramels go with Kraft I did experimenting and Kraft worked the best)
1/8 tsp. salt
3 (8 inch) chocolate cake rounds (the recipe i have only makes two rounds so you will have to make 1 1/2 of the recipe in the link.)
For the icing:In medium saucepan, cook 1/2 C heavy cream, chocolate, and corn syrup over medium-low heat, whisking constantly, until smooth. Transfer mixture to medium bowl and refrigerate mixture overnight until set. Let sit at room temperature until softened and spreadable, about 1 hour.)
For the caramel:Finely chop 1 1/2 cups pecans. Heat caramels, remaining cream, and salt in saucepan over medium-low heat, whisking constantly, until smooth. Reserve 3/4 C caramel mixture topping. Stir chopped pecans into the remaining caramel mixture.
To assemble: Place 1 cake layer on cake serving platter. Spread half of pecan-caramel mixture in even layer over top, leaving 1/2- inch border around edge. Place second layer on top and repeat with remaining caramel pecan mixture. Top with third cake layer. Spread chocolate icing over top and sides of cake and refrigerate until set about 30 minutes. Spread reserved caramel mixture over the top of cake, allowing caramel to drip over sides. Decorate with remaining pecans. Slice and serve!