Throwdown's german chocolate cake with coconut-pecan-cajeta icing, chocolate ganache and coconut whipped Cream
- Preparation Time40 mins
- Cooking Time135 mins
For the ganache
For the chocolate cake
For the coconut whipped cream
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.
Big Herby Yorkshire Pudding
Tom Aiken's Gravy
Italian Roast Potatoes
Broccoli and French Beans
Celeriac Mashed Potatoes
Roasted Parsnips with Cheese and Bacon
Pearl Barley and Walnut Stuffing
Roasted Cauliflower with Parmesan and Pancetta
Michel Roux's Roast Chicken with Herb Butter
Crispy Roast Pork Belly with Salty Caramelised Apples
Classic Roast Lamb
30-Minute Roasted Pork with Grapes and Couscous
25-Minute Cod with Lentils
30-Minute Spicy Pork and Sweet Potato Stew
20-Minute Crispy Pierogies with Broccoli and Sausage
30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms
15-Minute Saffron and Courgette Pasta
15-Minute Asian Rice Salad
15-Minute Meatloaf Melts
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Spring Baking Championship
Top bakers compete in exciting challenges inspired by the beauty of spring.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Bizarre Foods: Delicious Destinations
Chef Andrew Zimmern discovers the legendary foods that define a location.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
James Martin's French Adventure
James Martin takes a road trip to explore the very best in French cuisine.
Christmas Cookie Challenge
Bakers compete to make awesome holiday cookies in hopes of winning $10,000.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Casey Webb's quest for the best takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge.
Long Island, New York
Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge.
Spring Gardens: The Birds and the Bugs
Ali challenges the final bakers to create spring songbird-themed desserts followed by a lush garden cake. Who will win the title and $25,000 prize?
Nine elite bakers are challenged to make their own version of Maryland’s Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.
Battle of the Bacon
Four chefs take on an all-bacon battle for a shot at $20,000. In the first round, Guy challenges the chefs to make their signature sweet and savoury bacon dish.
The bakers compete to combine destination desserts with classic snacks. Next, they create a two-dessert landscape resembling a forest, amusement park, city or beach.
James ventures to Paris, one of his favourite cities in the world! He cooks duck breast with tangy vegetables, a steak baguette and gin and cucumber savarin.
Nothin' but Noodles
Guy Fieri brings in four noodle-savvy chefs from across the US for two rounds of highflying noodle action. Who will earn a shopping spree worth up to $20,000?
The bakers must make a fruity spring dessert in a skillet to enjoy around the campfire. Next, they create a spring-themed cake that looks like a wintry craft.
James arrives in the tiny village of Giverny, known for its food and art. He explores Monet’s kitchen and cooks up an autumnal treat of apple doughnuts.
Guy Fieri invites four superstar chefs to compete in a budget battle. They are put to the test and must make a dollar stretch all competition long.
The Spring Cookie Classic
Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.
James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.
Guy Fieri invites four chefs to compete against the clock! First, the chefs must shop for their signature seafood dinner ingredients in teeny-tiny baskets.
Spring Flower Fiesta
Host Ali Khan challenges the bakers to use pressed and dried flowers in their desserts. Next, they make a fantasy cake that features a flower flavour.
Isle Sur La Sorgue
James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.
Ultimate Grocery List
Guy gives four chefs a list of seven not-so-friendly ingredients that they must use during the competition. Who will earn a shopping spree worth up to $20,000?
Adam goes on a meaty mission from Colorado to New York. His carnivorous cravings call for his favourite roast beef sandwich from his hometown in Brooklyn.
Adam continues his carnivorous rampage of hearty meals. He tastes Chicago’s infamous Italian beef sandwich and faces a meaty mission in Talkeetna, Alaska.