I just love chocolate cake. And this chocolate cake, no exceptions. I layered devil’s food cake with salted caramel-pecan milk bavarian, coconut-chocolate cremeux, and coconut-pecan macarons to make for a fun, delicious, and semi-interactive eating experience.

For the pecan milk
1/2 cup pecans
1 cup water

Bring pecans and water to a simmer for 15 minutes and puree. Continue to simmer for another 5 minutes, then strain out the pecan solids, reserving those for the cake batter.

For the devil’s food cake:
1 cup all-purpose flour
1/2 cup pureed pecans from the pecan milk
1 cup boiling water
1 cup granulated sugar
1/2 cup canola oil
1/3 cup cocoa powder
1/4 cup dark chocolate chips; melted
a pinch of salt
1 teaspoon baking soda
2 teaspoons vanilla extract
2 tablespoons black vinegar

Combine chocolate, water, cocoa powder, oil, black vinegar, and mix until it forms a smooth mixture. Then add in the remaining ingredients. Pour into a lined sheet tray and bake at 350 degrees F for 30 minutes. Cool completely before unmolding.

For the pecan milk-salted caramel bavarian cream
1/4 cup pecan milk
1/3 cup granulated sugar
1 teaspoon salt
2 tablespoons unsalted butter
2 egg yolks
1 1/2 teaspoons gelatin powder + 1 tablespoon water
2/3 cups heavy cream; whipped stiff

Heat sugar until brown and pour in the pecan milk, salt, and butter. Stir until the mixture is homogenous and has no more lumps. Melt in the gelatin powder then temper in egg yolks, whipping until the mixture is substantially thickened (enough to coat the back of a spoon), then strain. Cool down to room temperature and then fold in the whipped cream.

For the coconut-chocolate cremeux:
1 1/2 cups dark chocolate chips
1 egg yolk
1/4 cup granulated sugar
a pinch of salt
1/2 cup coconut milk

Melt down the chocolate into the coconut milk, Then add in the sugar, salt, and egg yolk, whipping until the mixture reaches 150 degrees F. Take off heat, and then strain. Cool completely before using.

For the coconut macaroons:
1 cup coconut flakes
3 egg whites
2 tablespoons all-purpose flour
2/3 cups granulated sugar
a pinch of salt
1/2 teaspoon vanilla extract
1/2 cup crushed pecans

Combine ingredients. Divide into mounds on a lined baking sheet and bake at 350 degrees F for 25 minutes. Cool completely before removing.

For assembly:
Cut out three 6-inch rounds fo the cake (more accurately, two rounds, and then make the third using the remaining bits of cake). Line a six inch ring mold, and then place the remnant cake-bit layer on the bottom first. Pour on about 1/4 cup of the remaining pecan milk. Then spoon one third of the cremeux, sprinkle in some broken up pieces of the macaroons, and then top with half of the bavarian cream. Repeat with the second layer, then with the top layer, just do the cremaux and top with the remaining coconut macaroons to serve.