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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (87)

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Average Rating:

Total Reviews: 87

Showing 21-30 of 87

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  • on June 26, 2011

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    the Ganache was very bitter and sour had to add siei-sweet but cake frosting and whip was awsome but time consuming

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  • on June 19, 2011

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    German Chocolate Cakes are my dad and my husband's all-time favorite desserts, so I have been making these cakes from scratch since I was really little, but NOTHING compares with this cake! I have been making this recipe for the past three years, for birthdays, Father's Days, and for parties, and every time the response is the same, "This is the BEST German Chocolate Cake I've ever had!" I usually don't use the ganache, since the crowd always wants the cake drenched in the coconut frosting, all around and in between! But then I add dollops of whipped cream to each slice... soooo delectable!

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  • on April 06, 2011

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    This cake is AMAZING!! deffinitely the best German Choc Cake out there! highly recommended!!!

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  • on April 04, 2011

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    I love Bobby Flay, but in my opnion this was overkill. Loved the coconut pecan frosting though. I will stick with his more savory recipes.

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  • on March 28, 2011

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    Wonderful! A lot of work, but for a special occasion it is perfect. I broke the steps into a couple of days because I made it for Christmas and had a lot to cook. I made the cake one day and froze it. Then I made the frosting another day and iced the cake, etc.

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  • on March 20, 2011

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    I made this cake for a friend's birthday, it was amazing the best cake ever.

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  • on March 13, 2011

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    I actually can't stand Bobby Flay, so it was my father who requested this recipe. Bobby Flay's or not, I had to make it for him. Literally, this cake will take you all day to make (at least it felt like all day - this is very labor intensive!. I dirtied nearly every bowl, whisk and spoon in my kitchen two or three times. THAT said: This is such a moist, chocolately cake. The Coconut-Pecan-Cajeta frosting is to die for. And the coconut whipped cream? It really puts this cake over the top. VERY highly recommended and worth the effort.

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  • on March 05, 2011

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    To fgregory_11735133: I live in Northeastern AZ between 6500 & 7000 feet elevation. I have found that you can't just adjust baking powder/baking soda. You must increase flour & liquid content, decreas sugar & baking powder/soda contents. I found a table that I use - I believe the authors book is Pie in the Sky.
    I made this cake following the higher flour, sugar, liquid amounts & the lessor reductions in baking powder/soda & my cake was mounded higher in the center. I also added the dry ingredients to the wet.
    For the caramel filling - it wasn't setting up or thickening. In another small saucepan, I melted caramels & a few tablespoons of heavy cream & added it to the caramel mixture - turned out perfect.
    Good luck!

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  • on February 28, 2011

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    Best cake ever. We made it for our Dad's 81st birthday. Love the ganache. It added extra bling to the cake. The only thing to change is the order in which you add the wet to the dry - not a great idea. Always add dry to wet ingredients. Our newest favorite cake.
    Thank you!

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  • on February 20, 2011

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    HELP! This cake is amazing. My wife has made this cake four times and it is by far our favorite. The problem is we cannot get the cake to rise in the center. We live in Denver and have tried adjusting the baking powder and soda for altitude to no avail. I am hoping someone has found a solution for this. Are we not cooking long enough? The cake turns out high on the edges of the 9" pan and sunk in the middle. Until we find a solution we cut off the high edges and use the rest as a layer.

    Thanks for the help in advance. Would be five stars if I could get it to rise.

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