Category: CAKES

Ingredients

Crust

• 2 cups (200 g) graham cracker crumbs
• 7 tbsp (100 g) melted butter

Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• ¾ cup (180 ml) heavy cream
• 1 tsp vanilla extract

Vanilla Pastry Cream

• 2 cups (480 ml) whole milk
• 4 egg yolks
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) cornstarch
• 1 tsp vanilla extract

Chocolate Ganache

• 7 oz (200 g) dark chocolate, finely chopped
• ¾ cup (180 ml) heavy cream

Instructions

1. Make the Crust

1. Preheat the oven to 325°F (160°C).
2. Mix the graham cracker crumbs and melted butter.
3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
4. Chill while preparing the filling.

2. Make the Cheesecake

1. Beat the cream cheese and sugar until smooth.
2. Add the eggs one at a time, mixing on low speed.
3. Mix in the heavy cream and vanilla.
4. Pour the batter over the crust.
5. Bake for 55–65 minutes, until the edges are set but the center still slightly jiggles.
6. Cool completely, then refrigerate for at least 4 hours.

3. Make the Pastry Cream

1. Heat the milk in a saucepan until steaming.
2. In a bowl, whisk together the egg yolks, sugar, and cornstarch.
3. Slowly whisk the hot milk into the egg mixture.
4. Return everything to the saucepan and cook over medium heat, stirring constantly, until thick.
5. Remove from heat, stir in the vanilla, and cool completely.

4. Assemble

1. Spread the cooled pastry cream evenly over the chilled cheesecake.
2. Heat the heavy cream for the ganache until just simmering.
3. Pour it over the chopped chocolate and let sit for 2 minutes.
4. Stir until smooth and glossy.
5. Pour the ganache over the pastry cream and spread evenly.
6. Refrigerate for at least 2 more hours before serving.

Yield

Serves 10–12.

For the best flavor and texture, make it a day ahead and let it chill overnight.

For the Chocolate Cake:
2 eggs
2 cups sugar
5 ounces unsweetened Greek yogurt (or dairy-free Greek yogurt)
2 teaspoons pure vanilla extract
1/2 cup vegetable oil
1 teaspoon espresso powder
2 cups all-purpose flour (or 1:1 gluten-free flour)
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup freshly brewed coffee
For the German Chocolate Frosting:
1 cup evaporated milk (or dairy-free evaporated milk)
1 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter

3 egg yolks
2 cups pecans (chopped)
1 cup sweetened coconut flakes
For the Chocolate Buttercream Frosting:
1 1/2 cups butter (room-temperature; or dairy-free butter)
5 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup milk (or oat milk)
1 teaspoon espresso powder
1 cup unsweetend cocoa

Instructions

Make the Chocolate Cake:

Preheat your oven to 325°F. Spray two 8-inch round cake pans with nonstick baking spray and set aside.
Add the eggs and sugar to a bowl and mix on high for 2 minutes until light and frothy.
Mix in the yogurt, vanilla, oil, and espresso powder and mix to combine.
Add in all of the dry ingredients and mix until just combined. Do not over mix.
Add in the coffee and mix to just combine.
Divide the batter between the two prepared cake pans.
Bake for 35-45 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
Make the German Chocolate Frosting:

Add the egg yolks, sugar, evaporated milk, and butter to a saucepan over medium heat.
Continuously stir for 8-10 minutes. It will reduce slightly and become a caramel color.
Once it is a caramel color add in the vanilla.
Remove from the heat and allow to cool.
Once cooled stir in the pecans and coconut.
Make the Chocolate Buttercream:
Add all of the ingredients to a bowl and mix until smooth and creamy.
Build the German Chocolate Cake:
Spread half of the German Chocolate frosting on top of the first cake.
Stack the second cake on top.

Spread the remaining German Chocolate Frosting on top of the second cake.
Frost the sides with the German Chocolate Buttercream. Slice and enjoy!

Notes
The cake can be made 1-2 days in advance and stored covered in the fridge. Frost just before it’s time to serve.
In baked goods, use a dairy-free butter that is either vegetable or olive oil-based. Coconut oil butter substitutes may not produce ideal results.