Cravings of a Lunatic

I Crave It, I Make It, I Eat It!

Chocolate Turtle Bundt Cake #Bundtamonth

By 33 Comments

Jump to Recipe Print Recipe

Turtle Bundt Cake

This month is all about chocolate. Rich, luscious chocolate. I love the stuff. I would swim in it if it was socially acceptable. I would eat if for breakfast, lunch and dinner if I could. Any excuse to bake with chocolate is a great day in my world. Today is a fabulous day. I was able to bake with chocolate and turn it into a turtle treat.

For those who know me well, you know how much I adore all things turtle. If I can find a way to make any dish a turtle dish I’m going to try. Honestly turtles make my heart go pitter patter. The only thing that compares in my world to turtles is pizza. One of my dear friends, Izzy of Crumb knows my extreme love of chocolate, turtles and pizza so when she guest posted for me in the summer she combined all those things into a Turtle Pizza. Can you say “heaven on a plate”.

When the theme for February’s Bundt was announced I think I pounced like a cougar (not THAT kind) and wrote “Turtle Bundt” on the list about .345 seconds after it was posted. I’m sure some folks are rolling their eyes and saying “oh that Lunie, she’s so predictable”. But I really don’t give a good gosh dang to be bluntly honest. I’m sitting here typing with a mouth full of turtle bundt cake while you’re eating a boring salad so I think I can deal. I think I got the “not so short end of the stick” on that deal. Honestly if I could marry this cake I would. I think hubs might take an exception to that though. It’s okay hubs, I love ya, but man it’s turtle freaking bundt cake for crying out loud. Cut me some slack here.

If you are craving chocolate this is your cake. If you dig turtles this is your cake. If you love pecans this is your cake. If you are a caramel junkie this is your cake. I dig all those things so this is my cake. You go make your own man! Mitts off mine!

 Turtle Bundt Cake

Print Pin

Chocolate Turtle Bundt Cake #Bundtamonth

A delicious Turtle Bundt Cake loaded with pecans, chocolate and caramel.
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 1 large Bundt Cake

Ingredients

For the Cake:

  • 2 1/2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder you can dial that back, I wanted lots
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla salt plain is fine
  • 1/2 cup whole milk
  • 1/2 cup vanilla yogurt
  • 1 cup unsalted butter
  • 3/4 cup brown sugar
  • 3/4 cup vanilla sugar plain is fine
  • 4 large eggs
  • 1/2 teaspoon rum extract
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans

For the Glaze:

For the Caramel:

  • 1 1/2 cups sugar
  • 1/4 cup warm water
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • Pinch of salt

For the topping:

  • 1/2 to 1 cup of chopped pecans

Instructions

For the Cake:

  • Preheat your oven to 325 F.
  • Spray a bundt pan generously with non stick spray.
  • Combine flour, cocoa, baking soda and salt in a medium sized bowl. Whisk. Set aside.
  • Combine milk and yogurt in a separate medium sized bowl. Whisk. Set aside.
  • In a stand mixer cream the sugars and butter together till very light and fluffy.
  • Begin to beat in eggs, one at a time until well incorporated.
  • Turn mixer down to low and add the flour mixture you set aside earlier, and alternate with the milk mixture you also set aside. Do it in about three additions and end with the flour mixture.
  • Now add the pecans and mix by hand.
  • Pour the mixture into the bundt pan and smooth out.
  • Place in your preheated oven for about 55 to 60 minutes.
  • Allow to cool in pan.
  • Invert onto a plate.

For the Glaze:

  • Place the chocolate in a medium sized bowl.
  • Heat up your milk in a small saucepan on the stove until it's warm.
  • Pour the warm milk over the chocolate. Allow to sit for about 2 to 3 minutes.
  • Whisk really well.
  • Add the butter and whisk again.
  • Allow to cool and thicken a bit before pouring over the cake.

For the Caramel:

  • In a medium saucepan combine the sugar and water. Give it a good stir. Let it cook over medium low heat until sugar dissolves.
  • Now stop stirring and let it continue to cook. It will start to turn amber in colour after some time so watch it closely but do not stir. You can pop the lid on to keep crystals from forming on the pot at this point.
  • Once it turns amber, remove from heat. Pour in the cream. It will bubble up, this is suppose to happen so do not panic.
  • Give it a stir. Now add the butter. It will bubble up a bit again, don't panic. Whisk until smooth.
  • Add vanilla and salt. Whisk until smooth.
  • Allow to cool before pouring on cake.

Putting it all together:

  • Once the cake is cooled and the chocolate is cooled you can pour the chocolate glaze over top of the cake. Pop the cake in the fridge for a bit to let the chocolate firm up.
  • Once the chocolate if firm and the caramel is cool, pour or drizzle that over top of the cake. Toss your pecans over top.
  • Serve with a big old Turtle smile!

Notes

Cake and glaze recipe slightly adapted from Martha Stewart
Caramel recipe adapted from Fine Cooking

 Turtle Bundt Cake

If you would like to learn how to make your own Vanilla Salt or Vanilla Sugar it’s super easy to do. Just click the links and I’ll show you just how easy it is. If you have no inclination to make it and you’re thinking to yourself, cripes Lunie I have better things to do with my time than make weird stuff, that’s fine. Just use regular sugar and salt. It’s okay with me if you’re super de duper boring.

My only disappointment with the cake is purely based on photos. You cannot see the caramel drizzled all over it in the photos. I may see if I can get a shot in natural light and maybe it will show up better. There’s tons of caramel on it but you can’t seem to see it. I’ll try to fix that with some tinkering.

For more fabulous Chocolate Bundt Cakes please visit the folks below:

Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom
Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry
Chocolate Espresso Bundt Cake by Holly from A Baker’s House
Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking
Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple
Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands
Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life
Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP
Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles
Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days
Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious
Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street
White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen

Here’s how you can be a part of Bundt-a-Month:

– Simple rule: Use chocolate – and bake us a Bundt for February

– Post it before February 28, 2013.

– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)

– Add your entry to the Linky tool below

– Link back to our announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Link to BundtaMonth on Facebook!

Link to BundtaMonth on Pinterest!

Thank you to Anurahda of Baker Street and Lora of Cake Duchess for hosting our Bundt Party every month. You ladies rock. Lora we miss you and hope you are doing okay. Much love lady!

Thanks for visiting.

Giveaway news tomorrow!

While I have your chocolatey attention I would like to let you know Kristen of Frugal Antics of a Harried Homemaker is hosting a Solid Month of Chocolate. If you do not know Kristen it’s time to change that. I love the woman and she bakes some delicious stuff. Today’s chocolate treat is Paleo Chocolate Cheesecake. You must go check it out. She’s got lots of folks guesting for her this month too, including “moi” on Valentine’s Day. A month of chocolate, I’m totally down with that idea. Kristen is an evil genius!

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

Toodles and smoochies! xx

Never Miss a Bite!

Subscribe for FREE recipes sent right to your inbox!

 

This post may contain affiliate links. Read my disclosure policy.

Comments

  2. baker street says

    .345 seconds! Hahha! I’m glad you posted it because – the cake, the glaze, the caramel, the topping – I want it all! And I would totally be willing to swim in it too! 😉

    Thanks for baking along, Kim! 🙂

    Reply

  4. Kristen says

    I think I could do a Meg Ryan and start screaming “Yes,yes,yes” to a cake like that. You are the Duchess of Turtle. Could that be Canadian royalty?

    Reply

  15. Stacy says

    You had me at turtle. Any time caramel is involved, I am in! Plus pecans and I may well have to challenge you for this cake. Or bake my own. Yeah, that would probably be the wisest thing to do. *Skulking off to caramelize my sugar and chop my pecans.*

    Reply

  16. Isabelle @ Crumb says

    What, 15 comments and no one has made a “I like big bundts and I cannot lie” joke?
    (Oh wait, I just did. Nevermind.)
    There is absolutely nothing wrong with being predictable if this is the result. I mean, turtles and bundt cake together? Pure awesome. In fact, if you could find a way to send me a slice right about now, that would be really appreciated. 🙂

    Reply

  18. Holly says

    Wow– I want a piece of this cake! I love all things turtle and can’t wait to look through some of your other turtle recipes. This is fantastic!

    Reply

  21. The Ninja Baker says

    I love your enthusiasm for turtles, Kim! As well as the luscious looking Turtle Bundt. Sincerely I thank you too for your enthusiasm and step by step recipes…I’ve always been a bit intimidated by caramel but I think with your instructions in hand I can give it a go!

    Reply

  22. Nancy @ gottagetbaked says

    OHMAHGAW I want to dive face first into this incredible bundt. If I couldn’t eat chocolate, I wouldn’t want to live – for real. This looks so dark, decadent, and rich – exactly what a perfect chocolate cake should be. I’m glad you went with your instincts and made this beauty.

    Reply

  27. Tara says

    I have to admit you inspired my bundt this week because you got me thinking of nuts. I so love chocolate, nuts and caramel. Nothing better!!

    Reply

  28. [email protected] says

    It’s not socially acceptable to swim in chocolate? Now you tell me! 😉 Great looking cake. Pretty pictures, and nice recipe. You can make me a turtle anything anytime. Good stuff – thanks.

    Reply

  30. Anonymous says

    After looking the recipe over (And putting the cake in the oven…) I noticed I totally forgot to add both the vanilla and rum extract, I was able to salvage everything by yanking the cake out of the oven and adding them, but am I just blind and missing the step or is it really not there?

    Reply

    • Kim Beaulieu says

      I shall peek tomorrow. It’s possible it is missing. Typos and mistakes unfortunately happen without editors. But missing extract will not ruin a baked good so never worry if you miss them. It adds flavour but it would never ruin a cake if it was missing. Flour yes, but not extracts. Trust me, I forgot flour once in brownies. Not a good turn out. It was garbage. Thanks for the heads up and I apologize if it is missing. But now you know it’s the one ingredient that will not alter the texture of a baked good, just a mild taste boost would be missing. It’s used a flavour enhancer, best way to describe it’s use that I can think of. Aside from that how was the cake? Bundts tend to be dense. I stopped doing the group as my family weren’t fans of the texture of bundts. I like them but they weren’t overly keen on them. Did you like it? I hope so. xx

      Reply

      • Anonymous says

        It smells delicious, tonight really isn’t my night though! After getting the cake BACK in the oven, I totally forgot to turn it back on, so it “baked” for a good 45 minutes in a warm oven (lol!!). I actually prefer the denser cakes to their lighter counterparts but this was my first time ever attempting to bake one. If it tastes as good as it smell, it will be perfection!

        Reply

        • Kim Beaulieu says

          Oh dear, I’ve done that. A friend of mine once left meat in her warming drawer during a party. Then zipped off out of town for like a week and forgot about it. Imagine her surprise when she returned home. Yikes. I’ve also forgotten to turn my slow cooker on and had it sit there for hours before I realized. So you are not alone. Lol! The Bundt Group is going strong, I just do not post with them any more. But if you visit the other links in the post most of those gals post bundts every month. So there’s lots of inspiration to be had. Hope it tastes good. I’m a turtle fiend and feel compelled to turtle every recipe at some point.

          Reply

Leave a Reply

Your email address will not be published.

Recipe Rating




Subscribe and Never Miss a Bite!

Stalk my cravings on social media: