Dave's Birthday German Chocolate Cake

So, this was an all day event, but definitely worth the work if it’s for a special occasion. If you’re prepared for that, you almost forget the work because of how delicious it is. Your guests will probably rave even more if you make sure to share that tid-bit….mine certainly did! Also, sorry for the lack of pictures...I was so consumed I forgot! Hopefully my directions in red will create enough info.  Let me know if you have any questions.

 

German Chocolate Cake With Coconut-Pecan Cajeta Frosting

Recipe courtesy Bobby Flay for Food Network Magazine

Prep Time: 1 hr 35 min
Cook Time: 1 hr 50 min
Inactive Time: HOURS! (Don’t say I didn’t warn you J
Level: Difficult
Serves: one 4-layer cake

 

Ingredients

For the Cake:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans

2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light muscovado sugar (used light brown sugar)
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk (added white vinegar to whole milk)
3 large eggs
2 teaspoons pure vanilla extract
 

For the Frosting:

1 3/4 cups whole milk

1 3/4 cups unsweetened coconut milk
1 cup goat's milk or additional whole milk (used additional whole milk)
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 egg yolks (see comments below)
2 tablespoons unsalted butter, cut into small pieces, cold (only had salted, so omitted 1/8 tea salt- below)
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 teaspoons coconut rum (optional) (didn’t use)
1 1/4 cups coarsely chopped pecans, toasted (burned my first round, so only  used about ¾ cup, which was plenty)
1 1/4 cups sweetened shredded coconut, toasted

For the Ganache:

1 cup heavy cream

8 ounces bittersweet chocolate, finely chopped (had read reviews that it was too bitter, so I used 4 oz german choc, 3 oz milk choc, 1 tablespoon unsweetened Dutch-process cocoa powder)
2 tablespoons light corn syrup
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 cup chopped pecans, toasted, for garnish
Coconut Whipped Cream, for serving (couldn’t bear to make anything else so we served with Vanilla ice cream)
 

Directions

Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. (sugar didn’t dissolve until liquid ingredients were added)

Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.

Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting. (cake was ready in 40 min, easily came out of the pan- crumbs tasted great! Start frosting while cake is cooking)

 

Here comes the fun part…Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.

Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. (my first batch burned, so I had to start over.  Do NOT leave the stove- to change a diaper or give a bottle, like I did- and keep a close eye on this.  It goes from perfect to burnt in 10 sec!)

Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, (mine overflowed here- again do NOT leave the stove!), reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.(This sounds easy, finally you can get something done….not so!  I stirred every 5 or so min for the entire hour.  The sauce had reduced but it was not thick like a caramel sauce.  Around 75 minutes I decided to take matters into my own hands, and added 2 egg yolks to get it thick.  Worked like a charm and the sauce was now perfect!)

Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.

Make the ganache:(*This was listed later in the original recipe, but it should be made before you start to assemble.)  Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.

To assemble the cake, slice each cake in half horizontally. (easiest way to do this is to use a serrated knife and score around the outside so you make the layers even.) (Cut 3-4 strips of parchment paper and cover rim of plate you’re going to serve on.  Then…)Place 1 cake layer (rounded part down) on a cake round and spread one-third of the frosting evenly over the top. (leave about ¾ in border around edge because it will spread out when the layer stack on.) Repeat to make 3 layers, then top with the remaining cake layer, top-side up. (end with flattest layer on top)

Set the cake on a wire rack placed over a rimmed baking sheet. (I was not about to move the masterpiece now but it was fine because I had the parchment paper to catch all of the gooey deliciousness!  Your pre-cake treat….and you certainly deserve it after all the work this takes!!) Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.

Slice the cake and top with a dollop of Coconut Whipped Cream.(I used Vanilla Ice Cream- yum!)