Rich chocolate sheet cake soaked in sweetened condensed milk, caramel, and chocolate, and frosted with chocolate whipped cream and pecans to make the most delicious chocolate caramel turtle poke cake!
Servings 12slices
Author Mandy Merriman - Baking with Blondie
Equipment
9x13 sheet pan
Ingredients
Chocolate Caramel Sheet Cake
3/4cupbuttermilkroom temperature
2/3cupsour cream room temperature
3 whole large eggs room temperature
1/3cupvegetable oil
1Tablespoonvanilla
1teaspoon caramel extract
1/2cupchopped pecans *OPTIONAL
115.25ozChocolate Cake MixI used Duncan Hines Dark Chocolate Fudge Cake Mix for the best taste and texture
Soak/Poke For the Chocolate Caramel Sheet Cake
1can (1 cup)sweetened condensed milk
2/3cupcaramel drizzle (can be homemade or store-bought)
2/3cupchocolate drizzle (can be a homemade ganache or store-bought)
Chocolate Whipped Cream
4cupsheavy whipping cream
1 1/2cuppowdered sugar
1teaspoonvanilla
pinch of salt
1/4cupcocoa powder
Toppings
chocolate drizzle
caramel drizzle
mini chocolate chips
pecans (toasted)
Instructions
For the Chocolate Caramel Sheet Cake
Preheat the oven to 325 degrees convection bake, then prep a 9x13 sheet pan/dish with shortening, cake goop, or nonstick spray. Set aside.
In a large bowl, whisk together all the ingredients except for the cake mix, until combined. Sift in the chocolate cake mix and gently stir to combine. The batter will be thick. Spread batter into the prepared pan and bake for 25-27 minutes. Let cool.
For the Poke/Soak
Using a straw, poke holes all over the top of the cake about 1 inch apart. Spread/drizzle on the sweetened condensed milk, caramel, and chocolate. Cover and place into the freezer while making the chocolate whipped cream.
For the chocolate whipped cream
Place the metal mixing bowl and metal whisk attachment into the freezer for 5 minutes. Place both back on the the stand mixer, then add in the heavy whipping cream.
Starting on low speed and ending on high speed over the span of 2-3 minutes, slowly whip up the whipped cream into stiff peaks. Add in the vanilla, powdered sugar, salt, and cocoa powder and whip up again. Taste and adjust the amount of sugar to your liking.
Assembly
Spread on the whipped cream onto the cake and use the back of a spoon to make waves/design for a rustic look. Drizzle on the caramel and chocolate and sprinkle on the mini chocolate chips and pecans. Enjoy!