…or, chocolate overload!  This cake is VERY, very rich.   A little goes a long way, but you can sure make a little more go a little further with a cold glass of milk!  The whipped hot chocolate frosting is very, very light – with just a hint of hot chocolate flavor, so it doesn’t overpower the coconut pecan filling.  But that ganache…oh man that ganache.  I have some leftover, and it makes a fantastic fudge!

So the basic recipe is the chocolate cake I use the most.  https://www.pinterest.com/pin/324118504413391618/

The filling is a new recipe, but I believe it’s a pretty basic one. http://www.food.com/recipe/german-chocolate-icing-23218

The ganache is 1-1/3 cup semisweet chocolate chips heated with a cup of heavy cream in the microwave, 15-20 seconds at a time until you can stir and combine.

The frosting is 8 oz of cream cheese, 3/4 cup of regular sugar, one envelope of hot chocolate mix (any kind) mixed well in a super cold bowl (keep the cream cheese super cold, too!) then add 1-1/2 cup of heavy cream, drizzling and whipping with the whisk attachment until light but firm peaks form.

Assemble this beauty as you would a regular GC cake, then pipe on the frosting around the outside and as a decorative top.  Drizzle with that silky ganache.  Refrigerate until just before serving; the cake is very tender and will fall apart without much encouragement (but that makes it even better!  Cake with a spoon!  Win win!)

I warn you – make this and you’ll get requests from now on!