Incredible German Chocolate/Cheescake Layer Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: CHOCOLATE CAKES - 3½ cups all purpose flour, 4 cups granulated sugar, 1 cup canola oil,
1½ cups cocoa powder, 2 cups buttermilk, 4 tsp. baking soda, 2 tsp. baking powder, 2 tsp. salt,
4 large eggs, 2 tsp. vanilla extract, 1 cup hot coffee mixed with 1 cup hot water
CHOCOLATE FILLING - 1 cup evaporated milk, 1 cup granulated sugar, 1 stick unsalted butter,
3 large egg yolks, 1 tsp. salt, 1½ cups shredded sweetened coconut, 2 tsp. vanilla extract,
1 cup toasted pecans (coarsely chopped)
CHEESECAKES - nonstick cooking spray, 4 whole graham crackers (crushed), ⅓ cup mini pretzels,
⅓ cup Cocoa Puffs cereal, ½ stick unsalted butter (melted), 1 lb. cream cheese (room temp),
⅔ cup granulated sugar, 2 large eggs, 1 tbsp. expresso powder, 1 tsp. vanilla extract
BUTTERCREAM ICING - 2 cups confectioners' sugar, ½ cup cocoa powder, ½ tsp. salt, 6 large
eggs whites, 1½ cups granulated sugar, 1 tbsp. vanilla extract, 4 sticks unsalted, cut into cubes
and softened, ¾ cup vegetable shortening
GANACHE - 2 cups heavy cream, 3 tbsps. light corn syrup, 3 tbsps. unsalted butter, 1 lb.
chopped dark chocolate (2½ cups)
|
|
Directions: |
Directions:Chocolate Cakes - 1. Pre-heat oven to 350º. Grease two 10" round cake pans, line with parchment
and grease parchment. In the bowl of stand mixer, whisk the flour, sugar, cocoa powder, baking soda,
baking powder and salt. In a large bowl, whisk the buttermilk the the 1 cup of oil, the eggs and
vanilla. At low speed, using the paddle, beat the buttermilk mixture into dry ingredients. Add the
hot coffee and beat until just combined. 2. Pour the batter into the prepared pans and bake for 35 - 45
minutes, until toothpick test comes clean. Transfer the cakes to a rack to cool for 15 minutes, then
turn them out onto the rack, peel off the parchment and let cool completely. Wrap in plastic and refrigerate.
Chocolate Filling - 3. In a medium saucepan, cook the evaporated milk, sugar, butter, egg yolks and
salt over medium heat, stirring, until the mixture comes to a boil and thickens, 8-10 minutes. Remove
from the heat and stir in coconut, pecans and vanilla. Scrape the filling into a bowl. Refridge until cold.
Cheesecakes - 4. Preheat the oven to 350º. Spray two 10" round cake pans with cooking spray, line
with parchment and spray the parchment. In a food processor, pulse the graham crackers, pretzels,
and chocolate cereal until fine crumbs form. Add melted butter and pulse to combine. Press the
crumbs evenly over the bottom of one of the cake pans to form a very thin crust. Bake the crust for
5 minutes, until fragrant and browned. Transfer to a rack and let cool completely. 5. Reduce the
oven temperature to 300º. In the bowl of the stand mixer fitted with paddle, beat the cream cheese
with the sugar on high until light and fluffy, about 2 minutes. Add the eggs, expresso powder and
vanilla and beat until combined. Divide the batter into the prepared pans, (one with crust, one without)
and spread the batter evenly. Bake for about 15 minutes, until cheesecake is set. Transfer to a rack
to cool for 30 minutes, then wrap the pans in plastic and refrigerate until completely cool.
Buttercream Icing - 6. In a medium bowl, whisk the confectioners' sugar, cocoa powder and salt. In a
double boiler, whisk the eggs whites with the granulated sugar over simmering water until the sugar
has dissolved, about 2 minutes. Pour the egg whites into the bowl of mixer fitted with whisk and beat
at high speed until stiff, glossy and cool, about 5-7 minutes. At medium speed, whisk in the cocoa
mixture until combined, then add the vanilla. Using the paddle attachment, beat in butter and shortening,
adding a few tablespoons of each at a time, until buttercream is fluffy and firm, about 5 minutes.
Assembly - 7. Using a serrated knife, trim the domed tops of the chocolate cakes to flatten them.
Cut each chocolate cake horizontally into two even layers. 8. Place a small spoonful of buttercream
in the center of a large, flat plate. Invert the crusted cheesecake onto another plate and remove parchment, then turn it crust side down and center it on top of the buttercream. Spread 1½ cups
of the buttercream on top of the cheesecake and top with 1 layer of chocolate cake. Spread half
the chocolate filling on top of chocolate cake and top with the second layer of chocolate cake.
Spread ½ cup of the buttercream over the chocolate cake (a very thin layer) and top with the
crustless cheesecake. Spread 1½ cups of the buttercream over the cheesecake and top with the
third layer of the chocolate cake. Spread the remaining chocolate filling over the chocolate cake
and cover with the remaining fourth layer of cake. Spread remaining buttercream all over the cake
using an offset spatula, to ensure that the top and side are smooth and even. Freeze the cake for
20 minutes.
Ganache - 9. In a small saucepan, bring the cream, corn syrup and butter to a boil. Remove the
saucepan from the heat. Add the chocolate and whisk until it's melted and the mixture is smooth.
The ganache should be warm to the touch but not hot. If the ganache is too cold, microwave in
20 second increments. 10. Set a cooling rack over a rimmed baking sheet. Very carefully transfer
the cake from the plate to the rack. Starting at the center and working outward in circles, slowly
pour the ganache over the cake until you reach the edge, letting the ganache drip over the side to
enrobe the cake. Let set for a few minutes, then carefully transfer the cake to the platter. Refrigerate
until ready to serve, at least 30 minutes. If cold, let cake come to room temperature before serving.
|
|
Number Of
Servings: |
Number Of
Servings:10 servings |
Preparation
Time: |
Preparation
Time:6 hours |
Personal
Notes: |
Personal
Notes: this cake takes time to prepare but it is worth every minute.
|
|
This recipe for Incredible German Chocolate/Cheescake Layer Cake is from