Let’s create this amazing Turtle Chocolate Layer Cake:

1. Make the Salted Caramel Sauce (Allow Cooling Time):

Combine granulated sugar (2 cups) and water (1 cup) in a medium to large, heavy-bottomed saucepan. Cook over medium-low heat, stirring gently only until sugar is completely dissolved (3-5 mins). Stop stirring.

Add the butter (½ cup) and let it melt. Increase heat to medium and bring the mixture to a boil. Do NOT stir during boiling.

Let it boil until the mixture turns a deep golden copper or amber color, about 15-20 minutes (or longer). Watch carefully! You can occasionally tilt the pan gently side to side for even cooking, but avoid stirring.

Immediately remove the pan from the heat. Carefully and slowly pour the heavy whipping cream (1 cup) in a steady stream into the hot caramel while whisking quickly and constantly. Be extremely careful – it will bubble up violently!

Once all cream is added, whisk until well combined and smooth.

Whisk in the vanilla extract and 1 teaspoon of salt. Taste (carefully! it’s hot!) and add more salt if desired.

Set the caramel sauce aside (transfer to a heatproof jar or bowl) to cool completely, ideally in the fridge. It will thicken significantly as it cools. Can be made days ahead.

2. Make the Chocolate Cake Layers:

Preheat oven to 350°F (176°C – Self-correction: Recipe says 300°F. Following recipe.). Preheat oven to 300°F (148°C). Prepare three 8-inch round cake pans (grease, parchment bottom, grease/flour sides).

Add dry ingredients (flour, sugar, cocoa, baking soda, salt – add missing baking powder if desired based on correction) to a large mixer bowl and whisk.

Add eggs, milk, oil, and vanilla. Beat on low, then medium speed until well combined.

Slowly add the hot water/coffee with the mixer on low speed until smooth (thin batter).

Divide batter evenly among the three pans. Bake for 30-33 minutes, until a toothpick comes out with moist crumbs.

Cool in pans 10 mins, then invert onto racks, remove parchment, cool completely.

3. Make the Caramel Buttercream:

In a large mixer bowl (paddle attachment), beat the room temperature butter until smooth.

Gradually add about half of the sifted powdered sugar, mixing on low until combined, then medium until smooth.

Add about ½ cup of the cooled salted caramel sauce. Mix on low, then medium until combined and smooth.

Gradually add the remaining sifted powdered sugar, mixing until smooth.

Add additional cooled salted caramel sauce (up to ¼ cup more) to reach desired flavor and consistency. Add salt to taste. If too stiff, add tiny splashes of milk/cream; if too soft (unlikely with this much sugar), add more sifted powdered sugar. Beat until fluffy.

4. Assemble the Cake:

Level the completely cooled cake layers if needed.

Place the first layer on a cake plate/stand. Spread about ⅔ cup (or more for thick layers) of caramel buttercream evenly on top.

Pipe a dam of buttercream around the edge.

Fill inside the dam with about ½ cup of the cooled salted caramel sauce, spreading gently.

Sprinkle about ¼ cup of toasted chopped pecans evenly over the caramel sauce. Gently level the frosting dam if needed.

Place the second cake layer on top. Repeat piping dam, adding frosting, caramel sauce, and pecans.

Place the final cake layer on top (upside down). Apply a thin crumb coat of buttercream over the entire cake. Chill for 30-60 minutes until firm.

5. Final Frosting & Pecan Border:

Frost the top and sides of the chilled cake smoothly with the remaining caramel buttercream.

(Self-correction: Recipe doesn’t mention pecan border, only topping. Following original). Okay, skipping border.

6. Make and Apply Ganache Drip:

Make the ganache: Place chocolate chips in a medium bowl. Heat heavy cream until just boiling/simmering. Pour over chips. Let sit 2-3 minutes. Whisk until smooth. Let cool slightly until thickened but pourable.

Drizzle the ganache around the top edge of the chilled, frosted cake using a squeeze bottle or spoon.

Pour the remainder of the ganache onto the center top and spread gently to the edges.

7. Final Decoration:

Allow the ganache to firm up a bit (10-15 mins at room temp or brief chill).

Pipe swirls or dollops of any remaining caramel buttercream around the top edge.

Drizzle with extra cooled salted caramel sauce. Sprinkle with more toasted chopped pecans.

8. Chill and Serve:

Refrigerate the finished cake until ready to serve (at least 30-60 mins for ganache to fully set).

For best flavor and texture, let the cake sit at room temperature for about 30-60 minutes before slicing. Store leftovers covered in the refrigerator