Girl Scout Cookie Samoa Cake (Assembly)
 
Prep time
Cook time
Total time
 
Recipes for each follows assembly instructions.
Author:
Serves: 16
Ingredients
  • Three 6-inch chocolate cakes
  • 1½ cups brown sugar coconut filling
  • 4 cups caramel buttercream frosting
  • 1 cup chocolate ganache drip
  • 6-8 Samoa cookies, optional
  • ½ cup toasted coconut flakes, optional
Instructions
  1. Place a single chocolate cake layer on the cake stand. Rim the chocolate cake with the caramel frosting and fill the inside with the brown sugar coconut filling (~ ⅓-1/2 cup of filling).
  2. Repeat this process with the second layer.
  3. Top the second layer with the final chocolate cake layer.
  6. Frost the cake with the caramel frosting, creating either a 'naked' look or covering the cake completely with the frosting in a more traditional style.
  7. Chill the cake for 30-minutes prior to adding the ganache drip.
  8. To add the drip, pour a small portion of the ganache onto the top of the cake and using an offset spatula gently smooth it over the top and over the edge.
  9. Put the remaining ganache into a piping bag and cut a small piece off the tip. Use the piping bag to add more drips along the edge of the cake or to elongate drips that have already started.
  10. Place the cake in the fridge to set completely before adding topper decorations, about 30-minutes.
  11. On top of the center of the cake, add more of the brown sugar coconut filling (~1/4 cup), leaving about a ½ inch bare around the edges of the cake for decor.l
  12. Place the remaining caramel frosting into a piping bag with a 1M piping tip and add dollops of frosting to the top layer. Place a Samoa cookie into each dollop, and decorate with toasted coconut flakes, as desired.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/girl-scout-cookie-samoa-cake/