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

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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!

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Delicious, but too difficult. Use 3 8 inch pans or it'll overflow. No need to get muscavado sugar (at Williams Sonoma when light brown sugar will do. The coconut-pecan frosting was impossible. Tried to make it twice and found it never cooked to the right consistency. NOT worth the effort and special ingredients. Bought ready made coconut-pecan frosting the next time I made the cake. The ganache went w/o a hitch. Delicious cake, but difficult for the sake of being difficult..

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Awful cake to make, too time consuming and too expensive. Very bitter flavor in frosting and ganache. Not worth the price of ingredients and the time it took to make it. I had to throw out the frosting and took an entire 5 hours to make.

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Maybe a little pretentious, but a wonderful cake! I recommend to make the caramel sauce and the prep a day in advance. Even the whipped cream leftover was looking great the next day. It really is time consuming, it probably took me close to 6 hours. I found the ganache too strong, so next time I will try 6 oz bittersweet and 2 oz of semisweet chocolate combination. Since I only had 8 in pans, I left out some mixture and bake it in mini cheesecake molds for 20 minutes. Next time I make this, if the party is a small one, I will consider doing half and using small molds, divided them in halves, and either do 2, 3 or 4 layers depending on the size and presentation I want. This way I won't have leftovers of a very tasty and decadent cake! If you love chocolate and enjoy baking, this is a very good one!

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Great recipe!!! My cake was moist and rich! I hit a snag with the frosting and ended up making a different kind. I'm sure I did something wrong since this is only my first "made from scratch" cake ever! The frosting curdled.... I may have put the milk mix into the caramel while it was too hot. Other than that, everything else was picture perfect!