My BFF Carolann just celebrated a birthday. I was in charge of making the cake, and wanted to come up with something that really defines some of her favorite flavors. For one thing, she loves cheesecake. For another, she loves German chocolate cake. So I was determined to combine the two, into one amazing cake! This was going to include a layer of my favorite chocolate cake recipe (Hershey’s.com). (See my post for Chocolate Peanutbutter Cake for instructions). In addition, I baked a chocolate cheesecake layer. I combined the 2 into one showstopper of a cake! The flavors of chocolate cake, cheesecake, and German chocolate frosting combined to made this a truly unforgettable cake! You can use any cheesecake recipe you like. Bake it in the same size cake pan as your cake layer, lined with parchment. No cheesecake crust needed!
If you love chocolate cake, and cheesecake, you’re going to love this!
Here is the recipe I used:
German Chocolate Cheesecake
24 oz cream cheese, room temp
3/4 c sugar
1/2 c sour cream
3 eggs, plus 1 egg yolk
1 1/4 tsp vanilla
7 oz German sweet chocolate, melted
In the bowl of a stand mixer, add cream cheese, sugar, and sour cream. Beat with a paddle attachment, until VERY smooth. Then add eggs, and egg yolk, one at a time, lightly beating after each addition. At this point, DON’T OVER MIX – this will “whip” the eggs and may contribute to the cheesecake rising, and/or cracking. Add vanilla, and blend. Stir in melted chocolate.
Pour mixture into your parchment lined cake pan. Bake at 350 for 15 min. Lower the temp to 200 and bake for 1 hour 10 min. Remove the cake from the oven, and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
Prepare the coconut pecan topping:
1/2 c butter
2/3 c sugar
2/3 c evaporated milk
2 egg yolks, lightly beaten
2 c flaked sweetened coconut
1 c chopped pecans
2 1/2 tsp vanilla
In a small saucepan, melt the butter. Stir in sugar, evaporated milk, and egg yolks. Stir slowly but constantly over low heat, using a hand whisk, til blended and thickened and bubbly, for about 5 min.
Remove from heat, and add vanilla. Stir to blend. Stir in coconut and pecans til blended. Divide mixture in half – 1/2 for filling, and 1/2 for topping.
To assemble the cake – start with the cheesecake layer. Place this on your serving plate, or cardboard cake ring.
Place 1/2 coconut mixture onto the cheesecake, spread to the edges. Top with chocolate cake layer. Place remaining coconut mixture over the top of the cake.
This can be served right away, or chilled for later. It will last – covered – in the refrigerator for at least a week.
