Throwdown's german chocolate cake with coconut-pecan-cajeta icing, chocolate ganache and coconut whipped Cream

  • Preparation Time40 mins
  • Cooking Time135 mins
  • DifficultyMedium
For cajeta filling/icing:
480ml whole milk
420ml unsweetened coconut milk
240ml goat's milk
150g plus 1 tbsp pure cane granulated sugar
60ml water
1/2 vanilla pod, split and seeds scraped
2 tbsp golden syrup
30g very cold unsalted butter, cut into small pieces
1/2 tsp pure vanilla essence
1/8 tsp fine salt
2 tsp coconut rum
90g toasted, coarsely chopped pecans
90g sweetened coconut

For the ganache

240ml double cream
230g dark chocolate, finely chopped
2 tbsp golden syrup

For the chocolate cake

320g plain flour
3 tsp baking powder
3/4 tsp bicarbonate of soda
3/4 tsp fine salt
360g unsalted butter, at room temperature, plus more for pans
100g plus 2 tbsp good quality Dutch process cocoa powder
300g muscavado light brown sugar
300g granulated sugar
320ml strongly brewed black coffee, at room temperature
320ml buttermilk
3 large eggs
2 tsp pure vanilla essence

For the coconut whipped cream

320mls cold double cream
60ml coconut milk
2 tbsp icing sugar or granulated sugar
50g lightly toasted sweetened coconut
1/2 tsp pure vanilla essence
1 tsp coconut rum
1) For the cajeta filling/icing:
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.

2) Combine the granulated 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 golden 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.

3) Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla essence , salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the icing cool to room temperature, stirring occasionally before icing the cake.

4) 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 golden syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.

5) For the chocolate cake:
Preheat the oven to 160C/Gas mark 3. Butter 2 (22cm) cake pans and line the bottoms with parchment paper.

6) Whisk together the plain flour, baking powder, bicarbonate of soda and salt in a large bowl.

7) Melt the 360g butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the granulated sugars and whisk until the granulated sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla essence and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the plain flour mixture until combined.

8) 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 icing. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the icing 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.

9) For the coconut whipped cream:
Combine the double cream, coconut milk, granulated 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.

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