Name: German Chocolate Cheesecake Cake: The Ultimate Dessert Recipe
Prep time: 60 min
Cook time: 130 min
Total time: 460 min
Yield: 12-16 servings
Ingredients: 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

German Chocolate Cheesecake Cake: Prepare to have your dessert dreams redefined! Imagine the rich, moist decadence of a classic German chocolate cake seamlessly merging with the creamy, tangy perfection of a New York-style cheesecake. This isn't just a dessert; it's an experience, a symphony of flavors and textures that will leave you and your guests utterly speechless.

While German chocolate cake might conjure images of Bavaria, its origins are surprisingly American. It's named after Sam German, an American baker who developed a type of dark baking chocolate in 1852. The cake itself gained popularity in the 1950s thanks to a recipe published by a Dallas homemaker. Now, we're taking that beloved classic and elevating it to a whole new level by infusing it with the irresistible allure of cheesecake.

What makes this German Chocolate Cheesecake Cake so irresistible? It's the perfect balance of sweet and slightly bitter chocolate, the creamy smoothness of the cheesecake filling, and the textural delight of the coconut-pecan frosting. It's a showstopper that's surprisingly easy to make, perfect for birthdays, holidays, or any occasion that calls for a truly unforgettable treat. Get ready to bake a masterpiece!

Ingredients:

For the German Chocolate Cake Layers:

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

For the Cheesecake Layer:

32 ounces cream cheese, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the Coconut Pecan Frosting:

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

Optional Garnish:

Chocolate shavings
Additional chopped pecans
Maraschino cherries

Preparing the German Chocolate Cake Layers:

Preheat and Prepare Pans: First things first, let's get our oven preheated 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 extra insurance against sticking. I always do this – it makes removing the cakes so much easier!
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This step is crucial for a consistent cake texture.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Whisk until well combined.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to a tough cake.
Add Boiling Water: Slowly pour in the boiling water while mixing on low speed. The batter will be thin, but don't worry, that's perfectly normal. The hot water helps to bloom the cocoa and create a moist cake.
Divide Batter: Divide the batter evenly between the prepared cake pans. I like to use a kitchen scale to ensure they're perfectly even.
Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on them, as baking times can vary depending on your oven.
Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting.

Preparing the Cheesecake Layer:

Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping in during the water bath.
Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. It's really important that the cream cheese is softened, otherwise you'll end up with lumps in your cheesecake.
Add Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix at this stage, as it can incorporate too much air and cause the cheesecake to crack.
Add Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until just combined. The sour cream adds a lovely tang and helps to keep the cheesecake moist.
Pour into Pan: Pour the cheesecake batter into the prepared springform pan.
Prepare Water Bath: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath helps to ensure even baking and prevents the cheesecake from cracking.
Bake: Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps to prevent cracking.
Chill: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the cheesecake to set completely and develop its flavor.

Making the Coconut Pecan Frosting:

Melt Butter and Brown Sugar: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
Add Evaporated Milk and Egg Yolks: Gradually whisk in the evaporated milk. Then, whisk in the egg yolks one at a time, whisking constantly to prevent them from scrambling.
Cook and Thicken: Continue to cook, stirring constantly, until the frosting thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Be patient and don't stop stirring, or the frosting might burn.
Remove from Heat and Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
Stir in Coconut and Pecans: Stir in the shredded coconut and chopped pecans.
Cool Slightly: Let the frosting cool slightly before frosting the cake. It should be thick enough to spread easily but not so thick that it's difficult to work with.

Assembling the German Chocolate Cheesecake Cake:

Level the Cake Layers: If your cake layers are domed, use a serrated knife to level them. This will ensure that your cake is even and stable.
Place First Cake Layer: Place one of the German chocolate cake layers on a serving plate or cake stand.
Frost the First Layer: Spread about one-third of the coconut pecan frosting evenly over the first cake layer.
Add Cheesecake Layer: Carefully remove the cheesecake from the springform pan. You may need to run a thin knife around the edge to loosen it. Place the cheesecake layer on top of the frosted cake layer.
Frost the Cheesecake Layer: Spread another one-third of the coconut pecan frosting evenly over the cheesecake layer.
Add Second Cake Layer: Place the second German chocolate cake layer on top of the frosted cheesecake layer.
Frost the Top Layer: Spread the remaining coconut pecan frosting evenly over the top of the cake.
Garnish (Optional): If desired, garnish the cake with chocolate shavings, additional chopped pecans, and maraschino cherries.
Chill: Chill the cake in the refrigerator for at least 30 minutes before serving. This will allow the frosting to set and the flavors to meld together.
Serve: Slice and serve! Enjoy your decadent German Chocolate Cheesecake Cake!

Conclusion:

This German Chocolate Cheesecake Cake isn't just a dessert; it's an experience. It's the kind of showstopper that will have your guests begging for the recipe and leave them talking about your baking prowess for weeks to come. The rich, fudgy cake layers, the creamy, tangy cheesecake filling, and that decadent coconut-pecan frosting – it's a symphony of flavors and textures that simply works. Trust me, once you take that first bite, you'll understand why I'm so passionate about this recipe. Why is this a must-try? Because it elevates the classic German chocolate cake to a whole new level of indulgence. The cheesecake layer adds a delightful creaminess and tang that cuts through the richness of the chocolate, creating a perfect balance. It's also surprisingly easier to make than it looks! I've broken down the steps into manageable chunks, so even if you're not a seasoned baker, you can absolutely nail this. And the best part? You can totally customize it to your liking!

Serving Suggestions and Variations:

* For a truly decadent experience: Serve each slice with a dollop of whipped cream and a sprinkle of toasted pecans. A drizzle of chocolate sauce wouldn't hurt either! * Coffee lover's dream: Add a tablespoon of instant espresso powder to the chocolate cake batter for a deeper, more intense chocolate flavor. * Tropical twist: Substitute the pecans in the frosting with macadamia nuts for a Hawaiian-inspired variation. You could even add a little pineapple to the cheesecake filling! * Individual desserts: Bake the cake in muffin tins for adorable mini German Chocolate Cheesecake Cakes. Adjust the baking time accordingly. * Boozy boost: A splash of rum or bourbon in the frosting will add a warm, boozy note that complements the chocolate and coconut beautifully. * Make it gluten-free: Substitute the all-purpose flour in the cake layers with a gluten-free blend. Be sure to use a blend that is designed for baking and contains xanthan gum. * Lower the sugar: Reduce the amount of sugar in the cake layers and frosting to your liking. You can also use a sugar substitute. * Add a chocolate ganache: Pour a warm chocolate ganache over the top of the cake for an extra layer of chocolatey goodness. I'm so excited for you to try this recipe! I know you'll love it as much as I do. It's perfect for special occasions, holidays, or just when you need a little something to brighten your day. Don't be intimidated by the multiple layers; just take it one step at a time, and you'll be rewarded with a truly unforgettable dessert. Remember to let the cake cool completely before frosting it – patience is key! Now, go forth and bake! And please, please, please share your creations with me! I'd love to see your photos and hear about your experiences. Tag me on social media using #MyGermanChocolateCheesecakeCake or leave a comment below. I can't wait to see what you come up with! Happy baking! I am sure that you will love this German Chocolate Cheesecake Cake.