Description
A delightful twist on the classic chocolate cake, moist and rich with chocolate, caramel, coconut, and pecans.
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1 cup caramel sauce
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven according to the cake mix instructions. Grease a 9×13 inch baking pan.
- In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth and pour into the prepared pan.
- Bake according to package instructions. Once the cake is done, let it cool slightly and then poke holes all over the top using a fork.
- In a separate bowl, mix the sweetened condensed milk and caramel sauce together. Pour this mixture over the poked cake, allowing it to seep into the holes.
- Top the cake with shredded coconut and chopped pecans.
- For the ganache, heat the heavy cream until just boiling, then pour over the chocolate chips in a bowl. Let it sit for a minute and then stir until smooth.
- Pour the ganache over the cake. Chill the cake in the refrigerator for at least 120 minutes before serving.
Notes
Poke enough holes for the sauce to soak in well. For a fun presentation, sprinkle extra coconut and pecans on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German