Here’s a super indulgent chocolate cake recipe that’s dripping with caramel and dotted with pecans, inspired by the famous turtle cake from Cafe Latte. It’s the perfect treat whether you’re serving two, six, or just treating yourself!
Ingredients:
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For the Chocolate Cake:
- 1 egg yolk
- 1/4 cup vegetable oil
- 1/4 cup sour cream or plain full-fat Greek yogurt
- 1/3 cup granulated sugar
- 1/2 cup flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2-3 tablespoons strong hot coffee (to enhance flavor and adjust batter consistency)
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For the Chocolate Frosting:
- 2 tablespoons milk
- 1/4 cup sugar
- 2 tablespoons butter
- 1/2 cup chocolate chips
- 1 tablespoon coffee
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Toppings:
- Caramel
- Toasted or candied pecan pieces
Instructions:
- Preheat your oven to 350 degrees. Mix all the cake ingredients together into a batter, using the coffee to thin it out a bit. It’s usually quite thick, but the coffee will help smooth it out.
- Grease four 8-ounce ramekins well with cooking spray. Divide the batter among the ramekins, spreading it evenly at the bottom.
- Bake for 15-20 minutes. Once done, let the cakes cool in the ramekins for about 20 minutes before you pop them out.
- For the frosting, heat the milk, sugar, and butter in a small saucepan until boiling. Let it boil for about 15-20 seconds, then take off the heat and stir in the chocolate chips until melted and smooth. Add a tablespoon of coffee to achieve a slightly runny consistency.
- Let the frosting cool a bit so it’s not too hot and runny when you spread it on the cakes. You can layer the cakes with frosting, pecans, and caramel. Start with a bit of frosting in the center of each cake and gently spread towards the edges to create a cascading effect.
- Chop the pecans for the middle layers for extra crunch, and arrange whole pecans in a circular pattern on top for a nice presentation.
Enjoy this decadent cake warm for an extra gooey experience, or keep it in the fridge for a delightfully cold treat. Either way, it’s delicious!
