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

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This cake.. WoW..
I made this cake for my mom's Pokeno Party last week. It was so good (and expensive i had to overnight a piece of it to my boyfriend.

I knew from the show and the ingredients it was a good cake. No, an amazing cake. The recipe is dead on as far as taste goes but The Cajeta Frosting runs a little short towards the third layer, I would make more next time - just in case, by the way, I made the Cajeta Frosting a day in advance.. I had extra Ganache that I used for the side of the cake--yum and I decorated the top and the sides with toasted coconut.Very attractive.

I loved the moistness of this cake and I loved that each layer tasted amazing separately. Thank You Chef Flay and his cooking team!

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Wow!!!
My wife and I made this cake for our Valentine's treat. It was a long process but very very very worth it. It did over flow slightly in the oven. It was the most delicious cake we've ever made.

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Yes, this cake took a REALLY long time to make, and yes, there were a lot of ingredients - - but, HOLY COW!! It was unbelievably wonderful - it was the perfect ending to my Valentines's Day dinner!!! I did figure out the missing step with the dry ingredients for the cake - - although now that step has been corrected on the web site. I also made a few substitutions. I used an extra cup of whole milk instead of goat's milk in the cajeta - and I used regular light brown sugar, and regular salt. I also used Giardelli cocoa and bittersweet chocolate. I knew the batter would be really runny (from watching the episode - but based on comments here, I used three 9-inch pans. I cut each one of those in half, so I ended up with six layers - - - it was unbelievable!! I'm also now a rock star - both at home, and at work (since I brought some left-overs to the office today!

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The competitors cake turned out 10x better.
I had to throw out this "cake". Obviously theres a step missing ,which you'd think the care taker of this page would figure out & fix......I will NEVER make a 'Flay recipe again.

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Janine- Could you give me your revised recipe for the filling? Thanx

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I am not much of a cake person--pies, especially fruit pies, are what work for me. I'll make an exception for this cake. It's simply amazing! We made it yesterday, and oh wow! Was it worth the effort? Absolutely!

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We followed the directions -- noticing too the missing step about combining the wet and dry ingredients -- but our cake didn't rise. The batter was suspiciously wet and runny. We think that there might be a problem with the ratio of wet to dry ingredients. We've wasted about $10 worth of ingredients just in the cake alone.

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Am in the middle of making this cake and so far everything is turning out perfectly! I did use an extra cup of whole milk as a substitute for the goat's milk and am hoping this isn't why my filling is not super thick. I'm hoping by letting really cool it will set up better. Otherwise I may have to let it run over the sides. I also did THREE cake rounds instead of two and will just put the filling between the two and on top. Will then add the ganage over the top ... Can't wait to try it!

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Anyone have any thoughts on a substitution for the goat's milk? Whole milk, condensed milk, cream? The recipe looks awesome, but since I haven't tried it only gave it a 3 star.

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Unbelievably good. My dinner party guest's concidered me a "rock star" after this one. My friends are aware of my cooking skills, but this one was out of the ball park. The time and effort this recipe takes is so worth it. Be careful when making the caramel for the icing, you want to reduce down to a thicker consistancy. Very, Very Good! You'll love it!

Tracy,
Granbury, TX