-
1
For the cajeta filling/frosting:.
-
2
Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan.
-
3
Keep warm while you prepare the caramel.
-
4
Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color.
-
5
Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup.
-
6
Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
-
7
Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined.
-
8
Transfer the sauce to a medium bowl and stir in the pecans and coconut.
-
9
Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
-
10
For the ganache:.
-
11
Bring the cream to a simmer in a small saucepan over low heat.
-
12
Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds.
-
13
Gently whisk until smooth.
-
14
Let sit at room temperature for 10 minutes before pouring over the cake.
-
15
For the chocolate cake:.
-
16
Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
-
17
Whisk together the flour, baking powder, baking soda and salt in a large bowl.
-
18
Melt the 12 tablespoons of butter in a medium saucepan over medium heat.
-
19
Whisk in the cocoa powder and cook for 1 minute.
-
20
Remove from the heat, add the sugars and whisk until the sugar is dissolved.
-
21
Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
-
22
Slowly add the buttermilk mixture into the flour mixture until combined.
-
23
Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes.
-
24
Let cool in the pans on a baking rack for 20 minutes.
-
25
Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting.
-
26
Slice each cake in half horizontally.
-
27
Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up.
-
28
Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
-
29
For the coconut whipped cream:.
-
30
Combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form.
-
31
Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.
