Who doesn’t like a Turtle? Not the slow, crawling kind. The sweet candy kind. The ooey, gooey, chocolatey, carameley kind. Even though this no-bake turtle upside down cake recipe looks complicated it really isn’t.
- 2 cups semi-sweet chocolate chips
- ½ cup heavy cream
- ¾ cup heavy cream, room temperature
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, packed
- ½ cup butter, room temperature
- 3 tablespoons water
- 1 teaspoon salt
- 1 cup pecans
- 2/3 cup almonds
- 2/3 cup walnuts
- ¼ cup semi-sweet chocolate chips
- First make the chocolate ganache. Star by pouring the chocolate chips into a large bowl and put aside.
- Heat the heavy cream in a small pot until it becomes hot and just begins to bubble.
- Pour the hot cream over the chocolate and stir until all of the chocolate is melted and they are completely combined.
- Allow ganache to cool for 2 hours, then whisk it with an electric mixer for a minute or two to help it gain some air and fluffiness.
- While ganache is cooling, make the caramel. In a small thick bottomed saucepan mix the water and granulated sugar until well blended.
- Bring mixture to a boil over medium low heat and continue boiling until it turns a light caramel color (about 8 minutes), only stirring once every four minutes.
- Remove the pan from the heat and quickly stir in the heavy cream, butter, and brown sugar until incorporated. Be careful as the mixture will spit and hiss a bit.
- If the sugar begins to clump when you are stirring, continue to stir for 30 seconds and then put the pan back on the heat and bring it back to a boil again over medium low heat. Once boiling you can stir the sugar until it dissolves and the mixture is smooth. Reduce heat to low and stir every two minutes, allowing the mixture to simmer for at least 15 minutes or until it has thickened significantly.
- Remove from the stovetop and stir in salt. Allow to cool completely to room temperature.
Put it Together
- Line an 8 inch cake pan with plastic wrap, making sure there is excess wrap that is hanging over the sides.
- Evenly spread the nuts and ¼ cup of chocolate chips over the bottom of the pan, keeping the nuts at the very bottom flush with the bottom surface so that they are move visible when the cake is eventually flipped over.
- Spread the caramel gently over the top of the nuts. Once there is an even layer of caramel, evenly spread the chocolate ganache over the caramel layer.
- Place the pan in the refrigerator uncovered, for 4 hours or overnight.
- Remove the pan from the refrigerator and flip the pan over onto the serving surface. The cake should come out when you pull up on the pan, and the cake should still have the plastic wrap stuck to it. Gently peel the plastic wrap off of the cake and allow to sit at room temperature for 20 minutes before serving.
Everyone in the family will love this big Turtle!
If you get stuck with a step, you can look at pictures on how to make this at Adventures in Cooking.