Cafe Latte Cake Recipes

CAFE LATTE'S TURTLE CAKE

Steps:

• 1. Grease three 9-inch round cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.
• 2. In a small bowl, combine egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans; spread evenly. (Layers will appear shallow)
• 3. Bake in a 350 oven for 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes. Loosen sides from pans, invert cakes on racks. Peel off paper; cool thoroughly.
• 4. CHOCOLATE FROSTING: In a small saucepan, combine 1 cup sugar and 1/2 cup milk. Add 6 Tablespoons butter. Bring to boiling, stirring constantly. Remove from heat. Add one 12 ounce pkg. semi sweet morsels (2 cups). Using wire whisk, mix until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee. Makes 2 1/2 cups.
• 5. When cake is cool, place one cake layer top-side down onto a serving plate. Using an icing spatula or wide knife, work quickly to frost top of this layer with one-third of the frosting, pushing it out slightly from edges to make ripple or petal effect. Arrange one-third of the pecans on top and drizzle with 1/4 cup of caramel topping. Top with second layer, top sided down. Repeat with frosting, pecans,and caramel topping. Top with Third layer, right side up. Repeat with frosting, pecans and caramel topping.
• 6. Chill cake 1 to 2 hours before serving. *Note: If you only have two 9 inch pans, chill 1/3 of the batter while you bake the other two layers. Clean and prepare one of the pans as above and bake remaining batter.

CAFE LATTE'S TURTLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 3 (9-inch) cake pans.
• Cover the bottom of each pan with parchment paper, cut to size.
• In a medium bowl, combine the egg, oil, and buttermilk. In another larger bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Gradually add the wet ingredients to the dry ingredients until well mixed. Gradually add the hot coffee, and stir again to combine. Scrape the batter into the prepared pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes, and then turn out onto wire racks to cool completely.
• Combine the milk and sugar together in a medium saucepan. Add the butter, and then bring to a boil over medium-high heat, stirring frequently. Remove pan from heat. Add chocolate chips to the pan and, using a wire whisk, mix until smooth. (Note: If frosting is too thick, add 1 or 2 tablespoons hot coffee.)
• Place 1 cooled cake layer with the top side down on a cake plate. Spread with 1/3 of the frosting, pushing it out slightly from the edges to make a ripple or petal effect. Sprinkle frosting with 1/2 cup toasted pecans and drizzle with 1/4 cup caramel. Add the next layer, again with the top side down. Repeat frosting layers. Place the top layer with the top side up. Repeat frosting layers.

CAFE LATTE'S TURTLE CAKE

Steps:

• Preheat oven to 350°F.
• Grease three 9-inch round cake pans.
• Line the bottom of each with parchment paper.
• Grease the paper.
• Dust with unsweetened cocoa powder.
• In a small bowl combine the egg, buttermilk and oil; set aside.
• In a large bowl, sift together flour, 1 3/4 cup sugar, 1/2 cup cocoa powder, baking soda and salt.
• Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
• Gradually beat in 1 cup hot brewed coffee.
• Pour batter into prepared pans; spread evenly. (Layers will appear shallow).
• Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.
• Cool in pans on wire racks 10 minutes.
• Loosen sides from pans, invert cakes on racks.
• Remove cakes from pans.
• Peel off paper; cool thoroughly.
• When cool, prepare the frosting.
• In a small saucepan, combine 1 cup sugar and 1/2 cup milk.
• Add 6 Tablespoons butter.
• Bring to boiling, stirring constantly.
• Remove from heat.
• Add 12 semi-sweet chocolate pieces.
• Whisk until smooth.
• If frosting seems to thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
• (Frosting makes about 2 1/2 cups).
• Place 1 cake layer, top-side DOWN, onto a serving plate.
• Using an icing spatula or wide knife, work quickly to frost top of this layer with 1/3 of the frosting, pushing it out slightly from edges to make ripple or pedal effect.
• Arrange 1/3 of the pecans on top and drizzle with 1/4 cup of the caramel topping.
• Top with the second layer, top-side DOWN.
• Repeat the above frosting steps with 1/3 of the frosting, pecans and caramel topping.
• Top with the third layer, right side UP.
• Repeat with frosting, pecans and caramel topping.
• Chill cake 1 to 2 hours before serving.

CAFE LATTE CAKE

Steps:

• Heat oven to 350º F. Coat (3) 8-inch round baking pans with cooking spray then lightly dust with flour. (Or use this excellent baking pan release recipe #78579).
• Blend instant coffee with yogurt then add water, a few drops at a time, until coffee dissolves. Set aside.
• Beat egg whites and cream of tartar until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form. Set aside.
• Whisk together the flour, baking powder, salt and nutmeg.
• In a large bowl, beat butter until smooth and creamy. Beat in remaining 1 cup sugar until light in color, about 2 minutes.
• On low speed, beat flour mixture, alternating with yogurt, into the butter and sugar.
• Fold in half the egg whites to lighten then fold in remaining egg whites.
• Scrape batter into prepared baking pans, spreading level.
• Bake for 25 minutes, or until toothpick inserted in the center comes out clean. Remove from oven, let cool in pans for 10 minutes then invert onto a rack and cool completely.
• Whip cream and confectioners' sugar to stiff peaks.
• Once cakes have cooled, place 1 layer on a plate and spread with 3/4 cup whipped cream. Top with 2nd layer and another 3/4 cup whipped cream. Top with final layer & swirl remaining whipped cream on top. Sprinkle with more ground nutmeg, if desired. Refrigerate until serving time.

CHOCOLATE ESPRESSO CAKE WITH CAFFE LATTE CREAM

Steps:

• Take everything you need out of the fridge to bring to room temperature. Preheat the oven to 180°C
• Butter and line a 23cm springform tin with baking parchment.
• Melt the dark chocolate and butter and set aside to cool slightly.
• Beat the eggs, sugar and vanilla together until thick, pale and fluffy - about 7 minutes. They should have at least doubled in volume, even tripled.
• Gently fold the flour and espresso powder, taking care not to lose the air you have created, and finally add the melted chocolate and butter, folding gently again.
• Pour into the prepared tin and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath a bit gooey.
• Let the cake to cool completely on a wire rack before releasing from the tin.
• For the cream, melt the white chocolate, and let it cool. Fold in the cream and espresso powder, whipping the latte cream together to thicken it a little.
• Sit the sprung cake on a plate, fill the middle sunken crater with the latte cream and dust with a little cocoa powder.