Chocolate cake with chocolate frosting, caramel, pecans, and chocolate chips? Yes, please!
INGREDIENTS
- 2 cups (400g) granulated sugar
- 2 cups (256g) self-rising flour
- 1 cup (2 sticks or 226g) unsalted butter, room temperature
- 1 cup (237g) coffee (can use hot water instead)
- ⅓ cup (39g) unsweetened cocoa powder
- ½ cup (120g) buttermilk* (see notes)
- 2 eggs, room temperature
CHOCOLATE FROSTING
- ¼ cup (57g) butter
- ¼ cup (60g) buttermilk
- 3 tablespoons (22g) unsweetened cocoa
- 2½ cups (312g) confectioners sugar
TURTLE TOPPING
- ½ cup chopped pecans
- ½ cup semi-sweet chocolate chips
- ½ cup caramel sauce, for drizzling over top
INSTRUCTIONS
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