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Cafe Latte Turtle Cake for Two

A decadent, perfectly scaled-down chocolate espresso cake layered with caramel, pecans, and glossy stovetop frosting.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 414
Ingredients Method Notes

Ingredients
  

  • 1 large egg yolk
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream
  • 1/3 cup granulated sugar for cake
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3 tablespoons strong hot coffee for batter
  • 2 tablespoons whole milk
  • 1/4 cup white sugar for frosting
  • 2 tablespoons unsalted butter
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon brewed coffee for frosting
  • 2 tablespoons caramel sauce
  • 3 tablespoons chopped pecans

Method
 

  1. Preheat the oven to 350F and generously grease four 8-ounce ramekins.
  2. Whisk the egg yolk, oil, sour cream, and sugar in a bowl until smooth.
  3. Stir in the flour, cocoa powder, salt, and baking soda.
  4. Pour in the hot coffee to thin the batter and mix until glossy.
  5. Divide the batter evenly among the prepared ramekins.
  6. Bake for 15 to 20 minutes, then let cool for at least 20 minutes.
  7. Bring the milk, frosting sugar, and butter to a boil in a small saucepan.
  8. Remove from heat after 15 seconds and whisk in the chocolate chips until smooth.
  9. Stir in the extra coffee to thin the frosting slightly.
  10. Assemble by layering the cooled cake, frosting, pecans, and caramel.

Notes

Toast the pecans before chopping to bring out their natural oils and enhance the crunch. Do not skip blooming the cocoa powder with hot coffee, as it significantly deepens the chocolate flavor.