Julia Baker's German Chocolate Souffle Cake

This cake is a little tricky to make but it's so good you won't mind putting in the extra effort.

ingredients

• For the Cake:
• 12 ounce Fine Dark Chocolate (62-68% cocoa mass)
• 2 tablespoons Cocoa Powder
• 1 Stick Unsalted Butter
• 8 Egg (Separate Yolks from Whites)
• 1 cup Coconut Oil
• 3/4 cup Sugar (Use an additional 1 tablespoon for whipping egg whites)
• 1 cup Sweetened Flaked Coconut
• 1 cup Chopped Pecans
• For the Coconut-Pecan Custard:
• 1 cup Evaporated Milk
• 1 cup Sugar
• 3 Egg Yolks
• 1/2 cup Unsalted Butter
• 1 teaspoon Vanilla
• 1 cup Sweetened Flaked Coconut
• 1 cup Chopped Pecans
• For the Decor:
• Powdered Sugar
• Cocoa Powder
• Fine Sieve for dusting top of cake when cool
• For the Sauce and Cream:
• Chocolate Ganache to spoon on top of cake before serving
• 1 cup Heavy Cream
• 1 cup Fine Dark Chocolate Chips (58-60% cocoa mass)
• 1 cup Heavy Whipping Cream
• Powdered Sugar to sweeten cream to taste
• For the Coconut Milk Whipped Cream:
• 1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight)
• Sifted Powdered Sugar for sweetening

kitchenware

• Springform Pan
• Hand Mixer
• Mixing Spoon
• Mixing Bowl
• Liquid Measuring Cup
• Measuring Cup (set)
• Measuring Spoons

stepsingredients per stepinstructions

• 
  Preheat oven to 300 degrees F. Butter and flour a 9" springform pan. Set aside.
• 
  1 cup Evaporated Milk
  1 cup Sugar
  3 Egg Yolks
  1/2 cup Unsalted Butter
  1 teaspoon Vanilla
  In a saucepan, combine all coconut-pecan filling ingredients except the coconut and pecans.
• 
  Cook and stir over medium heat until thick, about 12 minutes.
• 
  1 cup Sweetened Flaked Coconut
  1 cup Chopped Pecans
  Stir in coconut and pecans. Beat until thick. Set aside to cool.
• 
  Melt chocolate, butter, coconut oil, and cocoa powder together over a double boiler.
• 
  12 ounce Fine Dark Chocolate (62-68% cocoa mass)
  2 tablespoons Cocoa Powder
  1 Stick Unsalted Butter
  1 cup Coconut Oil
  Using a standing or hand mixer, beat yolks with sugar until thick and pale yellow.
• 
  8 Egg (yolks)
  3/4 cup Sugar
  Using a standing or hand mixer, beat whites to form soft peaks. Add 1 tablespoon sugar to whites and beat until firm peaks.
• 
  1 tablespoon sugar
  8 Egg (whites)
  Fold 1/3 chocolate into yolks, then 1/3 whites, more chocolate, more whites, more chocolate, and finish the whites and 2 cups of the coconut-pecan filling. Do not over mix.
• 
  Powdered Sugar
  Cocoa Powder
  Fine Sieve for dusting top of cake when cool
  Pour batter into prepared spring form pan. Place in oven and bake 40-45 minutes. Remove from oven and let rest until room temperature.
• 
  Remove spring form and using a fine sieve, dust top of cake lightly with powdered sugar and then cocoa powder.
• 
  1 cup Heavy Cream
  1 cup Heavy Whipping Cream
  Cut slices of cake then drizzle with chocolate sauce and add a dollop of whipped cream on the side.
• 
  1 cup Fine Dark Chocolate Chips (58-60% cocoa mass)
  Powdered Sugar to sweeten cream to taste
  For the Chocolate Sauce: Boil cream in sauce pan.
• 
  1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight)
  Add chocolate chips and whisk until smooth. Sweeten with powdered sugar. Serve warm.
• 
  Sifted Powdered Sugar for sweetening
  For the Whipped Cream: Whip cream with whisk or mixer until desired firmness.
• 
  Sweeten (if desired) with powdered sugar. Serve on side of cake.