Kue Penyu Cafe Latte untuk Dua Orang

Instructions

1. Preheat the oven to 350 degrees.
2. Whisk all the cake ingredients into a batter, using the coffee to thin it out (it’s a pretty thick batter, even with the coffee). Generously grease four 8-ounce ramekins with cooking spray. Divide batter between the ramekins and spread into the dishes so it covers the bottom.
3. Bake for 15-20 minutes. Remove the cakes gently from the ramekins and allow to cool for at least 20 minutes before adding frosting.
4. In a small saucepan, bring the milk, sugar, and butter to a boil. After 15-20 seconds of boiling, remove from heat and melt in chocolate chips. Whisk until smooth. Add coffee to thin slightly, whisking to get it smooth and shiny. Allow to cool for a few minutes so the frosting isn’t quite so runny (it’ll still be runny, you just don’t want it to be super hot when you spread it on the cakes).
5. With this recipe, you can either make one 3-layer cake or two 2-layer cakes. Layer cake, frosting, pecans, caramel, and repeat until you have your nice decadent, over-the-top cake. I just spoon a bit of frosting into the center of each cake and gradually work it out to the edge to get a waterfall effect. I chop up the pecans that go in the middle layer for a more textured crunchy bite, and then use the whole pecans in a circular pattern on top.
6. Eat the cake while warm (yum) or store in the fridge for a day or two (also very yum)! SO GOOD. Thank you Cafe Latte!