Ingredients with Measurements:
- 1 box German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- 2 (9-inch) round cake pans
- Electric mixer
- Springform pan
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix together cake mix, water, oil, and eggs until well combined. Stir in coconut and pecans.
3. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
4. In a separate bowl, beat cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
5. Pour cheesecake batter into a greased 9-inch springform pan. Bake for 35-40 minutes or until set. Let cool completely.
6. In a small saucepan, melt chocolate chips and heavy cream over low heat, stirring constantly until smooth. Let cool slightly.
7. Place one cake layer on a serving plate. Spread a layer of cheesecake on top. Place the second cake layer on top of the cheesecake layer. Spread remaining cheesecake on top.
8. Drizzle chocolate ganache over the top of the cake. Refrigerate for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
Total time: 1 hour 40 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 540
Fat: 36g
Saturated Fat: 14g
Cholesterol: 105mg
Sodium: 420mg
Carbohydrates: 50g
Fiber: 3g
Sugar: 34g
Protein: 7g
Substitutions for ingredients:
- Instead of German chocolate cake mix, you can use any chocolate cake mix.
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut.
- Instead of chopped pecans, you can use chopped walnuts or almonds.
- Instead of semisweet chocolate chips, you can use milk chocolate or dark chocolate chips.
Variations:
- You can add a layer of caramel sauce between the cake layers and the cheesecake layer.
- You can sprinkle additional chopped pecans or coconut on top of the cake.
- You can use a different flavor of cake mix, such as yellow or white cake mix, and add cocoa powder to make it chocolatey.
Tips and tricks:
- Make sure the cheesecake is completely cooled before assembling the cake.
- Use a serrated knife to level the cake layers before assembling the cake.
- To prevent the cheesecake from cracking, bake it in a water bath or place a pan of water on the bottom rack of the oven while baking.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To serve the cake warm, microwave individual slices for 10-15 seconds.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Place a few fresh berries on top of the cake.
- Pipe whipped cream around the edges of the cake.
Garnishes:
- Chopped pecans or walnuts
- Shredded coconut
- Fresh berries
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or ganache to hide the cracks.
- If the cake layers are too thin, use a third cake layer or add more cheesecake.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before preparing the recipe.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
German chocolate cake is named after Samuel German, who created a type of dark baking chocolate for the Baker's Chocolate Company in 1852. The cake became popular in the United States in the 1950s and 1960s.
Flavor profiles:
- Chocolatey
- Nutty
- Creamy
- Coconutty
Serving suggestions:
Serve the cake as a dessert after a dinner party or special occasion.
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