The most important ingredient is to have love in your heart when you bake!
Preheat oven to 315F
Prepare your pan. I sprayed with Baker’s Joy and placed it in the freezer while I put my cake together.
Remember…room temp ingredients and have everything ready before you start!
Turn your coffee pot on and make 4 ounces of STRONG coffee
Measure out 1 cup Dutch processed cocoa (I use Ghirardelli) mix then until it looks like paste. Set aside
Get 4 ounces of chocolate chips in a microwavable cup, add about 1/4 cup heavy cream. Microwave and stir until smooth. Set aside.
BATTER:
3 sticks butter
2.5 cups sugar (3 if you prefer more sweetness)
Beat until fluffy- I set timer for 8 minutes and would stop to scrape the sides every minute.
Add 6 large eggs, 1 at a time. Mix in between
Mix in:
1 package cook n serve chocolate puddingmix
Chocolate/ coffee mixture
Melted heavy cream and chocolate chip mixture
1 T. vanilla extract
1/2 tsp creme bouquet OR almond
Dry ingredients:
2 cups AP Flour
1.5 cup cake flour
1/2 tsp baking soda
Sift 2-3 times
Wet ingredients:
1cup mexican sour cream
1/4 cup heavy cream
Now it time to pay attention! Do not overmix
Alternate ingredients: flour, sour cream, flour, sour cream and end with flour. I use a spatula for the last flour addition to fold gently.
Bake at 325F, I started checking at 65 min for doneness. You know if your oven runs hotter or cooler… stick a toothpick or knife in and when it’s clean or just has a few crumbs, take it out.
Let sit 10 min and flip.
TURTLE TOPPING
6 ounces chocolate chips
1/2 cup heavy cream
Melt together in microwave
1 T Vanilla
1 tsp Karo syrup (just for the shine, it’s ok if you don’t have it)
*Add more heavy cream to desired consistency
Put this on top and spoon it around so it flows over the topon the sides. Let it cool a bit.
While you are waiting, toast about 1/2 cup pecans in the oven
Use a caramel drizzle to get all fancy and sprinkle pecans on top.
Sit back and look proud!
