A delightful twist on the classic German Chocolate Cake, featuring rich chocolate layers and a luscious coconut-pecan filling.
Prepare the chocolate cake mix according to the package instructions and bake in two round cake pans.
Ensure the cake layers are completely cool before assembling to prevent the filling from melting.
In a saucepan, combine the heavy cream, butter, and brown sugar over medium heat, stirring until the sugar dissolves.
Use a whisk to ensure the mixture is smooth and lump-free.
Add the toasted pecans and shredded coconut to the saucepan, stirring until well combined. Let the mixture cool to room temperature.
Spread the filling on a baking sheet to cool faster.
Spread the filling between the cake layers and on top of the assembled cake.
Use a serrated knife to level the cake layers for a more stable assembly.
Heat the heavy cream for the ganache in a saucepan until just simmering, then pour over the dark chocolate in a bowl. Stir until smooth.
Allow the ganache to cool slightly for a thicker consistency before spreading.
Spread the ganache over the sides of the cake and garnish with additional pecans if desired.
Chill the cake briefly to set the ganache before serving.
Serve the cake at room temperature and enjoy with your favorite beverage.
Slice the cake with a warm knife for clean cuts.
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