German Chocolate Cake With Coconut-Pecan Cajeta Frosting Recipe

German Chocolate Cake with Coconut-Pecan Cajeta Frosting Recipe | Bobby Flay

Ingredients

For the Cake:

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus extra for greasing 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 Dutch-processed cocoa powder (unsweetened)
• 1 1/2 cups packed light muscovado sugar
• 1 1/2 cups granulated sugar
• 1 1/2 cups strong brewed black coffee (cooled)
• 1 1/2 cups buttermilk
• 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
• 3/4 cup plus 1 tablespoon granulated sugar
• Seeds from half a vanilla bean
• 2 tablespoons light corn syrup
• 2 tablespoons chilled unsalted butter, cut into small cubes
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 2 teaspoons coconut rum (optional)
• 1 1/4 cups toasted pecans, roughly chopped
• 1 1/4 cups sweetened shredded coconut, toasted

For the Ganache:

• 1 cup heavy cream
• 8 ounces bittersweet chocolate, finely chopped
• 2 tablespoons light corn syrup
• 1/2 cup toasted sweetened shredded coconut, for topping
• 1/4 cup toasted chopped pecans, for garnish
• Coconut whipped cream, for serving

Coconut Whipped Cream (Optional):

• 1 1/2 cups cold heavy cream
• 1/4 cup cream of coconut (such as Coco Lopez)
• 2 tablespoons powdered sugar or granulated sugar
• 1 teaspoon coconut rum
• 1/2 teaspoon pure vanilla extract

Instructions

To Make the Cake:

1. Position a rack in the middle of the oven and preheat to 325F. Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. Melt the butter in a saucepan over medium heat, whisk in the cocoa powder and cook about 1 minute. Remove from heat and stir in the muscovado and granulated sugars until dissolved.
4. Add the brewed coffee, buttermilk, eggs, and vanilla to the cocoa mixture and whisk until smooth and just combined.
5. Gradually add the dry ingredients, stirring until just incorporated.
6. Divide the batter evenly between the prepared pans and bake 4045 minutes, or until a tester inserted into the center comes out with a few moist crumbs.
7. Cool cakes in their pans on a wire rack for 20 minutes, then invert onto the rack and cool completely, at least 1 hour, before frosting.

To Make the Frosting:

1. In a small saucepan, combine the whole milk, coconut milk, and goat's milk (or extra whole milk). Warm over low heat until it begins to simmer, then keep warm.
2. In a medium saucepan, combine the granulated sugar and 1/4 cup water and cook over high heat without stirring until the mixture reaches a rich amber color, about 810 minutes.
3. Carefully and slowly whisk the hot milk mixture into the caramel (it will bubble), whisking until smooth.
4. Add the vanilla seeds and corn syrup. Bring to a boil, then reduce heat to medium and cook, stirring occasionally, until the sauce is reduced by half and thickened to a caramel consistency, about 55 minutes.
5. Remove from heat and whisk in the cold butter cubes, vanilla extract, salt, and coconut rum (if using) until combined.
6. Transfer to a bowl and fold in the chopped pecans and toasted shredded coconut. Let the frosting cool to room temperature, stirring occasionally.

To Make the Ganache:

1. Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil, then pour it over the chocolate.
2. Add the light corn syrup, wait a minute, then stir gently until the chocolate is melted and the mixture is smooth and glossy. Cool until thick enough to spread.

For the coconut whipped cream, beat the heavy cream, cream of coconut, sugar, coconut rum, and vanilla together until soft peaks form.

Assembly

1. Slice each cooled cake horizontally to create four total layers.
2. Place one layer on a serving plate and spread one-third of the coconut-pecan frosting over it.
3. Repeat with two more layers, ending with the final cake layer on top (top side up).
4. Spoon the chocolate ganache over the top, letting it gently drip down the sides.
5. Decorate with the reserved toasted coconut and chopped pecans.
6. Let the cake sit at room temperature for at least 30 minutes before slicing.
7. Serve with a dollop of coconut whipped cream, if desired.