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Cafe Latte’s Turtle Cake Recipe

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4.1 from 49 reviews

Cafe Latte’s Turtle Cake is a decadent layered chocolate cake infused with rich coffee and cocoa flavors. This moist cake, complemented by a luscious chocolate frosting blended with hot coffee, is layered with toasted pecans and drizzled with caramel ice cream topping, creating a perfect balance of nutty, sweet, and mocha flavors. Ideal for special occasions or indulgent desserts, this cake combines the best of mocha and caramel for an irresistible treat.

Ingredients

Cake:

  • 1 egg, lightly beaten
  • 1 cup buttermilk or sour milk
  • 2/3 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 tbsp baking soda
  • 1 tsp salt
  • 1 cup freshly brewed hot coffee

Chocolate Frosting:

  • 1 cup sugar
  • 1/2 cup milk
  • 6 tbsp unsalted butter, cut into pieces
  • 12-ounce package semisweet chocolate chips (about 2 cups)
  • 1-2 tsp freshly brewed hot coffee, if necessary

Assembly:

  • 1 1/2 cups pecan halves, toasted and/or candied
  • 1/2 cup purchased caramel ice cream topping

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F. Grease three 9-inch cake pans and line the bottoms with parchment paper. Grease the paper and dust with unsweetened cocoa powder to prevent sticking. Set pans aside.
  2. Mix Wet Ingredients: In a small bowl, combine the lightly beaten egg, buttermilk or sour milk, and vegetable oil. Stir well and set aside.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, sifted cocoa powder, baking soda, and salt ensuring all ingredients are well incorporated.
  4. Make the Batter: Gradually add the buttermilk mixture to the dry ingredients, mixing with a handheld mixer or whisk until just combined. Slowly incorporate the freshly brewed hot coffee, mixing until the batter is smooth and uniform.
  5. Fill and Bake: Divide the batter evenly among the prepared pans; note that the layers will be somewhat shallow. Bake for 22 to 25 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool Cakes: Remove cakes from the oven and cool in the pans on wire racks for 10 minutes. Run a knife around the edges to loosen, then invert the cakes onto the racks. Remove parchment paper and allow the cakes to cool completely.
  7. Prepare Chocolate Frosting: In a medium saucepan, combine sugar, milk, and butter pieces. Bring the mixture to a boil while stirring constantly to dissolve sugar and melt butter. Remove from heat and add semisweet chocolate chips. Whisk vigorously until the frosting is smooth and glossy. If the frosting is too thick or grainy, stir in 1 to 2 teaspoons of freshly brewed hot coffee. Let cool slightly if needed before using.
  8. Assemble the Cake: Place one cake layer top-side down on a serving plate with a lip. Spread one-third of the frosting evenly on top. Arrange one-third of the toasted pecans over the frosting, then drizzle some caramel ice cream topping. Repeat this layering for the second cake layer. Place the third layer right side up and repeat frosting, pecans, and caramel topping.
  9. Chill Before Serving: Refrigerate the assembled cake for 1 to 2 hours to set and enhance flavors before slicing and serving.

Notes

  • If you don’t have buttermilk, use sour milk by adding 1 tablespoon white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant; watch closely to avoid burning.
  • Candied pecans can be used for added sweetness and crunch if preferred.
  • The caramel ice cream topping can be substituted with homemade caramel sauce for a fresher taste.
  • Use freshly brewed hot coffee for the best mocha flavor infusion in both the cake and frosting.
  • Allowing the cake to chill enhances the flavors and makes slicing easier.

Find it online: https://justsosavory.com/cafe-lattes-turtle-cake-recipe/