Pressure Cooker Turtle Cake: Sweet and Gooey Goodness
This ultra-moist chocolate turtle cake blends rich cocoa, gooey caramel, and toasted pecans into a pressure cooker masterpiece you'll want to make on repeat.
Equipment
- 1 Mixing bowl Large
- 1 9x13-inch baking pan greased
- 1 Whisk
Ingredients
Main ingredients
- 2 eggs large, room temperature
- 2 cups granulated sugar
- 0.5 cup cocoa powder
- 1 teaspoon instant coffee granules dissolved in hot water
- 2.5 cups all-purpose flour sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tablespoon vanilla extract plus extra for caramel sauce
- 0.5 cup unsalted butter
- 1 cup light brown sugar packed
- 0.33 cup heavy cream
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 2 cups semi-sweet chocolate finely chopped
- 1 cup heavy cream for ganache
- 1.5 cups pecans chopped, toasted
Instructions
Instructions
- Preheat oven to 350°F and grease a 9x13-inch pan.
- Dissolve instant coffee granules in hot water and let cool.
- In a large bowl, whisk eggs and sugar until smooth and fluffy.
- Stir in cocoa powder and coffee mixture until well combined.
- Sift together flour, baking soda, baking powder, and salt. Add dry mix in batches, alternating with buttermilk. Do not overmix.
- Stir in vegetable oil and vanilla extract until just combined.
- Pour batter into prepared pan, smooth top, and bake for 30–35 minutes or until toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool fully.
- Spread caramel sauce over cooled cake, then chocolate ganache, and finish with toasted pecans.
- Let the cake set for about 30 minutes before serving.
Notes
Use store-bought caramel sauce as a time saver. Toast pecans in advance and store airtight. For longer storage, wrap slices and refrigerate up to a week or freeze for up to 3 months.