THROWDOWN'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN-CAJETA FROSTING, CHOCOLATE GANACHE AND COCONUT WHIPPED CREAM
Steps:
- For the cajeta filling/frosting:
- Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
- Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
- Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
- For the ganache:
- Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium 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 before pouring over the cake.
- For the chocolate cake:
- Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking powder, baking soda and salt in a large bowl.
- Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined.
- Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
- For the coconut whipped cream:
- Combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.
COCONUT WHIPPED FROSTING
This is the perfect frosting for your favorite layered cake. It's easy and ever so quick to make any flavor you want. Instead of coconut you can us your favorite nuts, or mini chocolate chips or chopped cherries and your favorite flavoring... It could be chocolate syrup, a bit of Kool-Aid for color (only 1 T.) of lemon or lime...
Provided by Pat Duran
Categories Other Desserts
Time 10m
Number Of Ingredients 5
Steps:
- 1. Heat oven - make and bake according to package or recipe directions. (I used a lemon cake mix.) You can use your favorite cake mix or recipe. Bake and set aside to cool completely.
- 2. Use a spatula to empty Cool Whip (only use this kind, if possible) into a large bowl. Add the lemon juice (or flavoring to match the cake recipe you are using). Now add the coconut. Mix and fold to get well blended.
- 3. Spread a thick layer on this mixture on the bottom layer on your cake plate; place second layer on top of the filling.
- 4. Empty the can of whipped frosting to the remaining Cool Whip mixture. Mix up well to blend. If you want to add more coconut do so now; but only about 1/2 cup.
- 5. Spread this mixture on the sides of the cake, filling in any gaps between the layers. Be generous on the sides. Spread remainder of the frosting on the top. When finished, cover with a dome lid and refrigerate. For holiday's you can sprinkle colored sugar... enjoy.
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