Turtle Torte Recipe

Prep and dry ingredients

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt; whisk to combine and set aside.

Mix wet ingredients

In a large bowl or stand mixer bowl, whisk together the granulated sugar and eggs until slightly thickened (about 1–2 minutes). Add the buttermilk, vegetable oil and vanilla extract and whisk until combined.

Combine and add hot liquid

Gradually add the dry ingredients to the wet mixture, mixing on low until combined. Stir in the hot water or hot coffee a little at a time until batter is smooth and somewhat thin — it should pour easily but still have body.

Bake

Divide batter evenly between the prepared pans. Bake on the center rack for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through baking for even color.

Cool

Allow cakes to cool in the pans for 10 minutes, then run a knife around edges, invert onto a cooling rack, remove parchment, and let cool completely (at least 1 hour) before assembling.

Soften dulce de leche

If the dulce de leche is very thick, warm it gently in a saucepan over very low heat or in short intervals in the microwave, stirring frequently. If needed, whisk in up to 1/4 cup heavy cream to loosen to a spreadable consistency, but do not make it too runny.

Fill cake

When cake layers are completely cool, place one layer on a serving plate or cake board. Spread about 1 cup of dulce de leche evenly over the top, leaving a 1/4 inch border. Reserve remaining dulce de leche for decoration and glaze.

Roast walnuts

Preheat oven to 350°F (175°C) if not still warm from cake. Toss walnut halves with melted butter (or oil) and 1/4 tsp fine salt. Spread in a single layer on a baking sheet and roast for 8–10 minutes, tossing once, until fragrant and lightly browned. Watch carefully to avoid burning. Cool completely.

Chop

Roughly chop about 1 cup of the roasted walnuts for sprinkling between layers and around edges; reserve the remaining halves for decoration on top.

Heat cream

Place chopped dark chocolate in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form around the edges (do not boil).

Make ganache

Pour the hot cream over the chopped chocolate and let sit for 2 minutes, then whisk gently from center outward until smooth and glossy. Stir in 1 tablespoon butter if using for extra shine. Let cool slightly until thickened but still pourable (about 10–15 minutes).

Apply ganache

After dulce de leche has been spread on the bottom layer and chopped walnuts sprinkled (see assembly), place second cake layer on top. Pour most of the ganache over the top center of the cake and use an offset spatula to spread it to the edges, allowing some to drip down the sides. Smooth sides as needed. Refrigerate 10–15 minutes to set slightly.

Add walnuts between layers

After spreading dulce de leche on the bottom layer, sprinkle the roughly chopped roasted walnuts evenly over the dulce de leche layer so they adhere. This creates the 'turtle' texture between layers.

Top and drizzle dulce de leche

If desired, warm remaining dulce de leche slightly to make a loose drizzle. Use a spoon to drizzle rings or a lattice of dulce de leche over the ganache-topped cake for extra caramel flavor and a turtle-like appearance.

Decorate with whole walnuts and berries

Arrange reserved walnut halves around the top edge or in a decorative cluster. Rinse and dry fresh berries, pat dry, and arrange them on top and around the base of the cake. Sprinkle turbinado sugar on berries if you like a little sparkle, and dust the plate or cake lightly with powdered sugar if desired.

Chill and serve

Chill the assembled cake in the refrigerator for at least 30 minutes to let ganache set and flavors meld. Remove from refrigerator 20 minutes before slicing to ease cutting. Slice with a warm, dry knife for clean cuts. Serve each slice topped with extra berries and a small spoonful of leftover dulce de leche if desired.