Throwdown's German Chocolate Cake with Coconut-Pecan-Cajeta Frosting, Chocolate Ganache and Coconut Whipped Cream

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This cake is perfection, best cake I've ever had. The filling is amazing, very sweet but the ganache compliments it perfectly. It definitely isn't a cake for beginners. Generally when I make this cake I make it over 2 days. Its quite labor and time intensive and I agree with previous reviews that the cake does respond well to resting overnight. Many of the ingredients are things I don't keep stocked and some are pricey, as a result I always make at least 2 of these at a time, its very little extra expense or effort and totally worth it. Trickiest part for me is the filling, it is crucial that you don’t stir the sugar/water mixture until color changes. Patience and following the instructions are key. You cannot be distracted when you make the filling but once you make this successfully you will be hooked. I also prefer to do the ganache in stages, allowing it to set between each layer. The cake is perfection, very moist. I lined my pans with parchment to help with stickiness.

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I find it very rich and chocolatey which is good. I thought the cake will not rise because the batter was too thin. But it was actually done after 40mins. It was very moist I had a hard time taking it out from the cooling rack. I'm not professional enough to cut it in half though so after layering it the cake is leaning to the other side. I would suggest next time to divide it in 4 shallow cake pans that way I won't have difficulty cutting the cake. The presentation I didn't like the most after pouring the ganache. Even after trying to even the chocolate frosting to the sides you still can see all the layers. I did a different procedure for the ganache. I put the cream in a bowl over boiling water and let it heat up then I melted the chocolate morsels and stirred it constantly. The filling...well I guess is okay. I may have over cooked the sugar and water because I there's a bitter after taste to it. Maybe next time I could use a candy thermometer which I don't have btw.

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I think that this cake is one of the best cakes I've ever eaten and always get lots of compliments from people that eat it. I did opt to not split the cake and to use the more traditional coconut frosting because that is what my mom always made. I did like the ganache though and it was different from what I have had before. Thanks again Bobby.

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Very good but I agree with reviewers. Cake took all day to make. Cake in 2 pans overflowed. When trying to make layers cake fell apart. It was so moist cake stuck to rack. Cake tasted great but didn't look as good. Covered with coconut to hide the cracks.

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I have made many chocolate cakes, tried tons of different recipes, but this where the search finally ends. I just made the cake (no filling and because I didn't have all the ingredients for the frosting, I just whipped up some heavy whipping cream and sugar until fluffy then added some freshly toasted coconut, which I then mixed into the cream. A dabble of the cream on top of the cake with a couple sprinkles of toasted coconut...holy cats! My husband and boys went absolutely crazy...the best chocolate cake that they have ever tried...even better than the restaurants offer. This is a keeper!

Thank you
Wisconsin Cheese Head.

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My wife made this cake last weekend, and I must say as a chocolate cake it is delicious. But please don't call it a German Chocolate cake. Just because it has the coconut-pecan frosting between the layers doesn't make it a German chocolate cake. I agree with some of the other reviews this couldn't or shouldn't have won a throw down. The best thing to do is change the title to Chocolate Cake with Chocolate Ganache and replace the coconut-pecan frosting between the layers with the chocolate Ganache and you have a 5 star chocolate cake.

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I was having a german chocolate cake jones when my daughters made this cake for my birthday. It was the best german chocolate cake I had ever eaten. Nothing else will do now. My sister made one for her son and it too was a success. My daughters both had some culinary training so they made my cake picture pretty. The one my sister made had a lovely glossy ganache and her household also agreed it was better the second day. This cake is good to the last crumb!

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I made this for my husbands birthday, German Chocolate is his favorite. We thought this this turned out great. It takes awhile because of all the steps, but not difficult. I actually used unsweetened coconut and it was the perfect sweetness. We agree with the other reviewer that it was better day 2. Particularly with coffee! As far as the reviews about the sauce...I was worried about it too, but just kept reducing it. It got a little darker in color and was almost sticking to the bottom of the pan...took it off added everything else and let it rest. It was perfect.

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Amazing! A lot of work but not hard if you're organized. Better the 2nd day, the cake layers should def sit a. Day in the fridge before assembling. Everyone raved! Will make again.

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This recipe ROCKS!!!!Even with the changes I made. Sorry, Bobby I am a girl on a budget and can not afford to spend $60+ on a cake. I used store brands and substituted some of the more expensive items for things I had. I followed the advice of others and used 3 cake pans so I did not need to split the cakes for layers. I also did the caramel sauce the night before. I thought the sauce was a total loss. It never got the consitancy of the "smuckers caramel sauce" which I was going for. I gave up and put it in the fridge after 1 1/2 hours of reducing. It was runny but I added the pecans and coconut anyway and it was perfect. Don't give up in it!! Like others said don't short yourself and skip the whipped cream-it is sooo good. I only had 4 oz of semi sweet chocolate for the grenache but substituted white chocolate and unsweetend for the other 4 oz and it was wonderful. We loved it so much we wanted to share so we cut pieces and shared with our neighbors!!! You gotta try this!