Cafe Latte Turtle Cake for Two -

Ingredients

Preheat the Oven: Preheat your oven to 350°F (175°C). Generously grease two 8-ounce ramekins or two 4-inch cake pans with cooking spray or butter. If using cake pans, line the bottoms with parchment paper and grease the paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a small bowl, whisk the egg, vegetable oil, buttermilk, and vanilla extract until smooth.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring with a whisk until just combined. The batter will be thick.
Add Coffee: Slowly pour in the hot coffee (or hot water), whisking until the batter is smooth and slightly runny. The coffee enhances the chocolate flavor but won’t make the cake taste like coffee.
Divide and Bake: Divide the batter evenly between the prepared ramekins or pans, filling each about halfway. Smooth the tops with a spatula. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the cakes cool in the ramekins or pans for 10 minutes. If using ramekins, you can serve the cakes directly in them or gently remove them by running a knife around the edges. If using cake pans, invert the cakes onto a cooling rack, peel off the parchment, and let cool completely (about 20 minutes).

Heat the Base: In a small saucepan over medium heat, combine the sugar, milk, and butter. Bring to a boil, stirring constantly, and let boil for 15–20 seconds.
Add Chocolate: Remove the pan from heat and add the semi-sweet chocolate chips. Whisk until the chocolate is fully melted and the frosting is smooth and glossy.
Adjust Consistency: If the frosting is too thick, add 1 teaspoon of hot coffee (or water) and whisk until smooth. Let the frosting cool for 5–10 minutes until it’s spreadable but still slightly runny.

Prepare the Cakes: If using ramekins and serving in them, leave the cakes in place. If using cake pans, place one cake layer on a small plate or cake stand, top-side down.
Frost the First Layer: Spread a generous layer of chocolate frosting over the top of each cake (or the first cake layer if stacking). The frosting should be thick but spreadable, creating a ripple effect as it drips slightly over the edges.
Add Toppings: Sprinkle half of the toasted pecans over the frosting and drizzle with a tablespoon or two of caramel sauce. If stacking, place the second cake layer on top (top-side down) and repeat the frosting, pecans, and caramel.
Finish the Cake: For ramekin cakes, simply top each with frosting, pecans, and caramel. For a layered cake, frost the top and drizzle with remaining caramel, letting it cascade down the sides. Scatter the remaining pecans on top.

Chill: Place the cake(s) in the refrigerator for 30–60 minutes to set the frosting and allow the caramel to firm up slightly. Some caramel will ooze, which is part of the charm.
Serve: Serve the cake at room temperature or slightly chilled, with a dollop of whipped cream or a scoop of vanilla ice cream on the side for extra indulgence.

Coffee Substitute: If you prefer to omit coffee, use hot water instead. The cake will still be delicious, though coffee deepens the chocolate flavor.
Caramel Choice: Use a thick caramel sauce like Mrs. Richardson’s for best results, as thinner sauces may run too much.
Pecans: Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Let cool before using.
Make-Ahead: The cakes can be baked a day ahead and stored, wrapped, at room temperature. Frost and assemble the day of serving.