This cake has 4 layers of chocolate cake with the traditional caramel coconut pecan filling, and then I coated the outsides in rich dark chocolate ganache! This is a birthday cake for a man who loves target shooting, so I made a modeling chocolate target, complete with bullet holes, and then a caramel filled chocolate pistol! Death by chocolate indeed!
German Chocolate Cake Filling
1 can (12 oz) evaporated milk
4 egg yolks
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 vanilla bean, split and seeded
6 tablespoons unsalted butter, cut into 6 pieces
1/8 tsp salt
1 (7 oz) bag sweetened shredded coconut
1 1/2 cups chopped toasted pecans
Whisk evaporated milk and egg yolks in a medium saucepan. Add sugars, vanilla bean seeds, butter, and salt and whisk constantly over medium high heat until the mixture reaches a full rolling boil. Pour into a medium bowl and stir in coconut. Cover with plastic wrap and refrigerate until cool, 1-2 hours. Fold in pecans and spread between chocolate cake layers.