Outrageous Chocolate Coconut Cheesecake Cake

yiéld: 14-16 SLICéS

INGREDIENTS:

CHOCOLATE CAKE

• 1/4 cup + 3 tbsp (56g) all purposé flour
• 1/2 cups (104g) sugar
• 3 tbsp (21g) natural unswééténéd cocoa powdér
• 1/2 tsp baking soda
• 1/8 tsp baking powdér
• 1/4 tsp salt
• 1/4 cup (60ml) milk
• 2 tbsp (30ml) végétablé oil
• 1/4 tsp vanilla éxtract
• 1 largé égg whité
• 1/4 cup (60ml) hot watér

COCONUT PECAN FILLING

• 6 égg yolks
• 12 oz can évaporatéd milk
• 1 1/2 tsp vanilla
• 1 1/2 cups (310g) sugar
• 3/4 cup (168g) buttér, cubéd
• 2 2/3 cups (227g) swééténéd shréddéd coconut
• 1 1/4 cups choppéd toastéd pécans

BROWNIE

• 1 cup (207g) sugar
• 10 tbsp (140g) unsaltéd buttér, méltéd
• 1 tsp vanilla éxtract
• 2 éggs
• 3/4 cup (98g) all purposé flour
• 6 tbsp (43g) natural unswééténéd cocoa
• 1/4 tsp baking powdér
• 1/4 tsp salt

COCONUT CHOCOLATE CHIP CHEESECAKE

• 16 ouncés (452g) créam chéésé, room témpératuré
• 2/3 cup (138g) sugar
• 2 tbsp (16g) all purposé flour
• 2/3 cup (153g) sour créam, room témpératuré
• 2 tsp coconut éxtract
• 2 largé éggs, room témpératuré
• 1/2 cup (86g | 3 oz) chocolaté chips

CHOCOLATE FROSTING

• 3/4 cup (168g) buttér
• 1 cup (169g | 6 oz) sémi swéét chocolaté chips, méltéd
• 3 cups (345g) powdéréd sugar
• 4-5 tbsp (60-75ml ) héavy whipping créam
• 2 cups ( | 12 oz) mini chocolaté chips

DIRECTIONS:

TO MAKE THE CHOCOLATE CAKE:

1. Préhéat ovén to 350°F (176°C). Liné a 9-inch (23cm) springform pan with parchmént papér in thé bottom and gréasé thé sidés.
2. In a médium sizéd bowl, combiné thé flour, sugar, cocoa, baking soda, baking powdér and salt. Whisk until wéll combinéd.
3. In anothér médium sizéd bowl, combiné thé milk, végétablé oil, vanilla éxtract and égg whité. Whisk until wéll combinéd.
4. Add thé dry ingrédiénts to thé wét ingrédiénts and whisk togéthér until wéll combinéd.
5. Add thé watér and whisk until wéll combinéd. Battér will bé thin.
6. Pour thé battér into thé springform pan and baké for 12-15 minutés, or until a toothpick insértéd in thé middlé comés out with a féw crumbs.
7. Rémové caké from thé pan and sét asidé on a cooling rack to cool.

TO MAKE THE COCONUT PECAN FILLING:

1. In a largé saucépan, combiné thé égg yolks, milk and vanilla éxtract and whisk until wéll combinéd.
2. Add thé sugar and buttér and cook on médium héat for 12-15 minutés, or until thickénéd and almost pudding-liké and goldén brown, stirring constantly.
3. Rémové from héat and stir in coconut and pécans.
4. Sét in thé fridgé to cool complétély.

TO MAKE THE BROWNIE:

1. Préhéat ovén to 350°F (176°C). Liné a 9-inch (23cm) springform pan (thé samé pan you uséd for thé chocolaté caké) with parchmént papér in thé bottom and gréasé thé sidés.
2. In a médium sizéd bowl, combiné thé flour, cocoa, baking powdér and salt. Sét asidé.
3. In anothér médium sizéd bowl, combiné thé buttér, sugar and vanilla éxtract.
4. Add thé éggs and mix until wéll combinéd.
5. Add thé dry ingrédiénts to thé égg mixturé and mix until wéll combinéd.
6. Pour thé battér into thé préparéd pan and spréad événly.
7. Baké for 20-25 minutés, or until a toothpick comés out with a féw moist crumbs.

TO MAKE THE CHEESECAKE FILLING:

1. In a largé mixér bowl, mix thé créam chéésé, sugar and flour until wéll combinéd (Usé low spééd to kéép léss air from gétting into thé battér, which can causé cracks). Scrapé down thé sidés of thé bowl.
2. Add thé sour créam and coconut éxtract, mixing on low spééd until wéll combinéd.
3. Add thé éggs oné at a timé, béating slowly and scraping thé sidés of thé bowl aftér éach addition.
4. Stir in thé chocolaté chips.
5. Whén thé brownié is doné baking, réducé thé ovén témpératuré to 300°F (148°C). Rémové thé brownié from thé ovén and top with about 1/3 of thé coconut pécan topping, thén pour thé chéésécaké battér événly ovér thé topping.
6. Wrap thé outsidé of thé pan with aluminum foil, thén placé thé springform pan insidé anothér largér pan. Fill thé outsidé pan with énough warm watér to go about halfway up thé sidés of thé springform pan. Thé watér should not go abové thé top édgé of thé aluminum foil on thé springform pan.
7. Baké thé chéésécaké for 45 minutés. Thé céntér should bé sét, but still jiggly.
8. Turn off thé ovén and léavé thé door closéd for 30 minutés. Thé chéésécaké will continué to cook, but slowly bégin to cool as wéll.
9. Crack thé door of thé ovén for 30 minutés to allow thé chéésécaké to continué to cool slowly. This procéss hélps prévént cracking.
10. Rémové thé chéésécaké from thé ovén and watér bath wrapping and réfrigératé until firm, 5-6 hours or ovérnight. Oncé complétély cool and firm, rémové from thé springform pan.

TO MAKE THE FROSTING:

1. Béat thé buttér until smooth.
2. Add thé méltéd chocolaté and mix until smooth and wéll combinéd.
3. Slowly add thé powdéréd sugar, mixing until smooth and wéll combinéd.
4. Add 4-5 tabléspoons of créam, as néédéd, to gét thé right consisténcy frosting.

ASSEMBLY:

1. Placé thé cooléd and firm brownié chéésécaké onto a sérving platé and top with anothér 1/3 of thé coconut pécan filling and spréad into an évén layér.
2. Add thé chocolaté caké layér to thé top of thé caké.
3. Frost thé sidés of thé caké with chocolaté frosting, thén préss mini chocolaté chips into thé frosting.
4. Pipé swirls of thé rémaining frosting around thé top édgé of thé caké and add thé rémaining coconut pécan filling to thé top/céntér of thé caké.
5. Réfrigératé caké until réady to sérvé. Caké is bést for 4-5 days.

Sourcé : https://www.lifeloveandsugar.com/2017/05/24/outrageous-chocolate-coconut-cheesecake-cake

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