German Chocolate Cake with Chocolate Ganache and Coconut-Almond Frosting - Celebrating 300th post

I made this German Chocolate Cake last month for our 4th wedding anniversary. I have been meaning to post it sooner than later in this space but somehow it became later. Since I was approaching my 300th post mark, I reserved this special cake for the special post. 
DH loves chocolates but isn't a big fan of cakes. He is a gourmand but never really tells me which food he likes and which he doesn't. He is not a big sweet-lover as well. See, now my task of deciding on a cake for the celebration becomes difficult. But the other day, when he had to pick the dessert for our friend's dinner invite he picked the German Chocolate Cake. I asked him why and he said he liked it very much. Hullo, you have to tell me if you like something. Then the baker in me (who was in hibernation) woke up. I set out to make the cake at home. I knew I wanted a chocolate ganache and coconut frosting, the quintessentials of a German Chocolate cake. But at the same time I did not want to spend too much time in the kitchen. I arrived at this recipe and took a shortcut for the cake part but made the chocolate ganache and coconut frosting from the scratch.

German Chocolate Cake

Ingredients:
Recipe from here
German Chocolate Cake mix - 15.25 oz pk - 1
Buttermilk - 1-1/4 cups (room temperature)
Eggs - 3 (room temperature)
Canola/Vegetable oil - 1/2 cup
Pure Vanilla extract - 1 tsp

Method:
Preheat oven to 325 F / 160 C. This batter made me one 9" square cake and 4 cupcakes (to mark 4 years). This can also be used to make 2 - 8" or 9" round cakes. Grease bottom and sides of the cake pan. Cut a 9" square parchment and place in the greased pan. Grease again with butter. Line the muffin pan with cupcake liners.
Place the buttermilk, oil and eggs in a mixing bowl and beat with a hand mixer until well mixed. Transfer the dry ingredients to the wet in 3 batches, mixing well after each batch. Mix for 2 minutes in medium speed and add the vanilla extract. Mix for about 10 seconds. Transfer the batter to the pan and the cupcake liners. Bake the cupcakes for 20-25 minutes and cake for 30-35 minutes. To check for done-ness, a toothpick inserted in the center comes out clean. When done, transfer to a wire-rack and allow to cool completely. 
Notes:
Do not have buttermilk? Blend 1/2 cup thick yogurt with 3/4 cup water and measure out 1-1/4 cups of buttermilk.

Chocolate Ganache
Recipe adapted from here
Ingredients:
Heavy Whipping Cream - 3/4 cup
Butter - 2 tbsp
Chocolate chips (semi-sweet) - 1-1/3 cups
Vanilla extract - 1 tsp

Method:

Place the chocolate chips in a glass or heat-proof bowl. Heat the cream, butter and vanilla in a saucepan until hot but not boiling. Pour over the chocolate chips and mix with a spoon/whisk. Scrape the sides occasionally and whisk continuously until you get a smooth mixture. If you have bits of seized chocolates, just strain using a food strainer. This ganache would be of a pourable consistency. Place a plastic wrap over the ganache, touching the chocolate layer and cover the bowl loosely with a lid and allow to sit in room temperature for a few hours. The ganache will come to a spreadable consistency. That is what we need for this cake.

Coconut Almond Frosting
What is a German chocolate cake without its coconut frosting? Right?! I made this Coconut Almond frosting for the delicious coconut frosting over the chocolate ganache.

Recipe from Barbara Bakes again

Ingredients:

Sweetened coconut flakes - 7 oz (by weight) - approx 1-1/4 cups I guess
Raw slivered almonds - 1/2 cup
Sugar - 1 cup
Evaporated milk - 1 cup
Butter - 1/2 cup
Pure Vanilla Extract - 1 tbsp
Eggs - 2 beaten - room temperature

Method:
Place the butter, evaporated milk, sugar and vanilla extract in a saucepan and heat. Mix with a wooden spoon. Place the lightly beaten eggs in another heat-proof bowl. When the milk mixture is heated, and hot pour about 2 tbsp of the hot mixture to the eggs. You have to continuously whisk the eggs in your other hand while you pour the hot mixture to prevent the eggs from cooking with the sudden heat. This process is called tempering the eggs. Continue to pour the hot mixture to the eggs and temper until half of the milk mixture is added and the eggs are tempered. If my some chance some parts of the eggs cook slightly, do not panic. Just pass the tempered eggs through a food strainer. Add the egg mixture to the milk mixture in the sauce pan and continue to stir with a wooden spoon. Cook in medium heat for about 7-10 minutes until it coats the back of the spoon. Remove from heat and add the coconut and almonds. Mix well. Allow it to cool. If you are not frosting it right away, refrigerate in an air-tight container.

To assemble the cake and cupcakes
Select the plate or cake pedestal in which you are going to place the cake. Line the corners of the plate with 2" wide strips of parchment paper. This is to collect any spillover frosting and remove it from the plate after frosting. Place the cake over the plate. Put the chocolate ganache over the center of the cake and spread all over the top and sides of the cake using a flat side of a knife or spatula. The thickness of the frosting is purely your choice. After the chocolate frosting is done, place about 1/2 cup to 1 cup of the coconut frosting, again your choice of thickness, over the cake. Spread as desired. Place about 2 tbsp of the chocolate ganache in one corner of a ziptop bag. Cut that end with scissors and decorate over the coconut frosting. Repeat the same process for cupcakes.
Linking this upto Srivalli's Kid's Delight - Potluck Party; Vardhini's Bake Fest #24; Nupur's What's with my Cuppa?; Birthday Party.