Cafe Latte's Turtle Cake

Recipe by Acerast
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • unsweetened cocoa powder, for dusting
  • 1
    egg, slightly beaten
  • 1
    cup buttermilk or 1 cup sour milk
  • 23
    cup vegetable oil
  • 2
    cups flour (I use unbleached)
  • 2 34
    cups sugar
  • 12
    cup unsweetened cocoa powder
  • 1
    tablespoon baking soda
  • 1
    teaspoon salt
  • 1
    cup brewed coffee, hot
  • 2
    teaspoons brewed coffee, hot
  • 12
    cup milk
  • 6
    tablespoons butter
  • 1
    (12 ounce) package semisweet chocolate pieces (2 cups)
  • 1 12
    cups pecan halves, toasted
  • 34
    cup caramel topping
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DIRECTIONS

  • Preheat oven to 350°F.
  • Grease three 9-inch round cake pans.
  • Line the bottom of each with parchment paper.
  • Grease the paper.
  • Dust with unsweetened cocoa powder.
  • In a small bowl combine the egg, buttermilk and oil; set aside.
  • In a large bowl, sift together flour, 1 3/4 cup sugar, 1/2 cup cocoa powder, baking soda and salt.
  • Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
  • Gradually beat in 1 cup hot brewed coffee.
  • Pour batter into prepared pans; spread evenly. (Layers will appear shallow).
  • Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.
  • Cool in pans on wire racks 10 minutes.
  • Loosen sides from pans, invert cakes on racks.
  • Remove cakes from pans.
  • Peel off paper; cool thoroughly.
  • When cool, prepare the frosting.
  • In a small saucepan, combine 1 cup sugar and 1/2 cup milk.
  • Add 6 Tablespoons butter.
  • Bring to boiling, stirring constantly.
  • Remove from heat.
  • Add 12 semi-sweet chocolate pieces.
  • Whisk until smooth.
  • If frosting seems to thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
  • (Frosting makes about 2 1/2 cups).
  • Place 1 cake layer, top-side DOWN, onto a serving plate.
  • Using an icing spatula or wide knife, work quickly to frost top of this layer with 1/3 of the frosting, pushing it out slightly from edges to make ripple or pedal effect.
  • Arrange 1/3 of the pecans on top and drizzle with 1/4 cup of the caramel topping.
  • Top with the second layer, top-side DOWN.
  • Repeat the above frosting steps with 1/3 of the frosting, pecans and caramel topping.
  • Top with the third layer, right side UP.
  • Repeat with frosting, pecans and caramel topping.
  • Chill cake 1 to 2 hours before serving.
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