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German Chocolate Cheesecake Cake: The Ultimate Dessert Recipe

  • Total Time: 195
  • Yield: 12-16 servings 1x

Description

German Chocolate Cake meets cheesecake! Moist chocolate cake, rich cheesecake, and coconut pecan frosting create an unforgettable dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 32 ounces cream cheese, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • ½ cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded coconut
  • 1 ½ cups chopped pecans
  • Chocolate shavings
  • Additional chopped pecans
  • Maraschino cherries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Blend until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Carefully pour the boiling water into the batter and mix until smooth. The batter will be thin.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  9. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  10. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
  11. Stir in the vanilla extract and sour cream until just combined.
  12. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  13. Carefully transfer the roasting pan with the cheesecake to the oven. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
  14. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  15. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  16. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
  17. Gradually whisk in the evaporated milk. Then, whisk in the egg yolks one at a time, whisking constantly to prevent them from scrambling.
  18. Continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
  19. Remove the saucepan from the heat and stir in the vanilla extract.
  20. Stir in the shredded coconut and chopped pecans. Mix well to combine.
  21. Let the frosting cool slightly before assembling the cake. It should be thick enough to spread easily but not too hot.
  22. If the cake layers are uneven, use a serrated knife to level them.
  23. Place one cake layer on a serving plate or cake stand.
  24. Spread half of the coconut pecan frosting evenly over the first cake layer.
  25. Carefully place the chilled cheesecake layer on top of the frosting.
  26. Gently place the second cake layer on top of the cheesecake.
  27. Spread the remaining coconut pecan frosting evenly over the top and sides of the cake.
  28. Garnish with chocolate shavings, additional chopped pecans, and maraschino cherries, if desired.
  29. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Notes

  • For best results, use high-quality cocoa powder for the cake layers.
  • Make sure your cream cheese is fully softened for a smooth cheesecake.
  • The water bath is crucial for preventing cracks in the cheesecake.
  • Don’t overmix the cake or cheesecake batter, as this can lead to a tough texture.
  • Allow the frosting to cool slightly before spreading to prevent it from melting the cheesecake.
  • The cake can be made a day ahead of time and stored in the refrigerator.
  • Prep Time: 90 minutes
  • Cook Time: 105 minutes

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Find it online: https://recipesgrape.com/german-chocolate-cheesecake-cake/