Description
This German Chocolate Cake with a Cheesecake Center combines rich, moist chocolate cake, a creamy cheesecake layer, and a classic coconut-pecan frosting. Perfect for special occasions, it’s a decadent twist on the traditional German Chocolate Cake that’s sure to impress!
Ingredients
For the German Chocolate Cake:
– 1 cup (4 oz) German chocolate, chopped
– 1/2 cup (1 stick) unsalted butter
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup buttermilk
For the Cheesecake Filling:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
– 1/2 cup (1 stick) unsalted butter
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks, beaten
– 1 teaspoon vanilla extract
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
Instructions
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Prepare the German Chocolate Cake Batter:
– Melt the chopped German chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
– In a large bowl, whisk together the melted chocolate mixture and sugar. Add the eggs and vanilla extract, mixing until well combined.
– In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Add half of the dry ingredients to the chocolate mixture, followed by the buttermilk, then the remaining dry ingredients. Mix until just combined.
3. Prepare the Cheesecake Filling:
In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla extract, beating until well combined.
4. Assemble and Bake the Layers:
– Pour half of the chocolate cake batter into one of the prepared cake pans.
– In the other cake pan, pour the remaining cake batter, followed by the cheesecake filling on top. Spread the cheesecake layer evenly over the cake batter.
– Bake both layers for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
5. Prepare the Coconut-Pecan Frosting:
– In a medium saucepan, combine the butter, evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
– Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
6. Assemble the Cake:
– Place the chocolate cake layer on a serving plate. Top with the cheesecake-centered layer.