Saturday, February 8, 2014

Eat Dessert First

A Valentine meal would not be complete without some type of decadent chocolate dessert. Cafe Latte's Turtle Cake (St. Paul, MN) is legendary and one of their signature items since the Cafe opened in 1985. Over the years I have splurged many times purchasing this dessert but now I can replicate the very same cake in my own kitchen. The recipe was a rare find on Pinterest. 
It's a splurge on calories but making the cake WELL WORTH it and besides Valentine's Day is a special occasion. I was amazed the recipe tasted like the real deal. But don't restrict your cake baking for a holiday as it was the perfect cake for my friend's February birthday. 

Cafe Latte's Turtle Cake
serves 10-12 and recipe has a few adaptations 
Ingredients Cake:
  • 1 large egg room temperature
  • 1 cup buttermilk
  • 2/3 cup vegetable oil
  • 2 cups flour
  • 1-1/2 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 TB. baking soda
  • 1/2 tsp.salt
  • 1 cup freshly brewed hot coffee
Ingredients Frosting:
  • 1 cup sugar
  •  1/2 cup milk
  • 4 TB. butter cut into small pieces
  • 12 oz. package of semi-sweet chocolate, dark chocolate or bittersweet chips
  • 2 TB. Kahlua
  • 1-1/2 cups coarsely chopped pecans
  • purchased caramel ice cream topping
Directions Cake:
  • Spray two cake pans with PAM
  • In a small bowl use a whisk and combine egg, buttermilk and oil 
  • Sift together in another bowl flour, sugar, cocoa powder, baking soda and salt  
  • Use a mixer on low speed and gradually add buttermilk mixture to flour  mixture and beat until well combined
  • Beat in coffee and blend until smooth
  • Divide batter between two pans-about 3  cups batter in each pan
  • Bake 22 minutes at 350 degrees
  • Bake until a wooden toothpick inserted near center comes out clean
  • Place cake pans on a wire rack and cool 10 minutes-loosen edges and invert on two dinner plates each covered with wax paper
Directions Frosting:
  • In a saucepan combine sugar and milk,add in butter and bring to a boil stirring constantly
  • Remove from heat and add in chocolate pieces, whisk until smooth
  • Use a whisk add in Kahlua and refrigerate frosting one hour
To Assemble Cake:
  •  On first layer spread frosting, sprinkle with chopped pecans, drizzle with caramel topping
  • Add on second layer, repeat with frosting,  pecans and a drizzle of caramel sauce
  • Frost sides
  • Chill cake 2 hours before serving 
Bon Appetit!

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