Chocolate Turtle Cake
2 oz. Chocolate, unsweetened, melted, cooled
1 cup Sugar
3/4 cup Flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 cup Strong brewed coffee
1/4 cup Sour cream
1/4 cup Vegetable oil
1 tsp. Vanilla
3/4 cup Heavy cream
6 oz. Semisweet chocolate
1/2 cup Pecans, toasted, chopped
Robert Rothschild Farm Old-Fashioned Caramel Sauce
Preheat oven to 350 degrees F.
Lightly grease with non-stick spray an 8 inch round cake pan.
Line pan with either parchment paper or waxed paper.
In an electric mixing bowl fitted with the whisk attachment, add the sugar, flour, baking soda and salt.
Turn the mixer on low speed to combine.
Mix the coffee, sour cream, oil and vanilla together and slowly add to the flour mixture. Mix until well combined, scraping the sides of the bowl several times.
Add the egg and beat for about 30 seconds.
Stir in the chocolate and pour batter into prepared pan.
Place cake in the preheated oven and bake for about 30-35 minutes or until a toothpick comes out clean.
Remove cake from pan and place on a cooling rack after 10 minutes.
For the ganache, place chocolate in a stainless steel bowl, heat cream to boiling and pour cream mixture over chocolate.
Allow mixture to stand for about 5 minutes.
Stir until smooth.
Cool to room temperature.
To assemble cake, make sure your ganache is at room temperature and just a bit fluid.
The frosting needs to drizzle down the edges of the cake.
Slice cake in 2 equal halves, horizontally. Place the bottom layer on a cake plate.
Spread with some of the ganache and place top layer over bottom.
Spread the ganache on the top of the cake, allowing the chocolate to drip down the edges of the cake.
Sprinkle the pecans over the top of the cake. Drizzle Old-Fashioned Caramel Sauce generously over top of the pecans.
Robert Rothschild Farm Old-Fashioned Caramel Sauce can be bought online at Robert Rothschild Farm online store.