Categories: Dessert: Skyscraper Cheesecakes
Ingredients
- 1 skyscraper cheesecake layer
- FOR THE GERMAN CHOCOLATE CAKE (2):
- 1 1/2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz. German sweet chocolate
- 1/3 cup water
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, separated
- 1 teaspoon pure vanilla extract
- 3/4 cup buttermilk
- 1/2 teaspoon cream of tartar
- FOR THE COCONUT FROSTING:
- 1 1/2 cups coarsely chopped pecans
- 1/2 cup sliced almonds
- 1/2 cup chopped hazelnuts
- 4 cups angel flake coconut (plus extra for sprinkling)
- 2 cups sugar
- 2 tablespoons flour
- 1 cup heavy whipping cream
- 1 cup milk (whole)
- 1 cup unsalted butter, at room temperature
- 1 tablespoon pure vanilla extract
Directions
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eheat oven to 350. Generously butter bottom and sides of two 9-inch round layer cake pans. Line the bottom with parchment or waxed paper. Do not let the paper come up the sides.
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Sift the flour, baking soda, and salt together in a small bowl. Melt the chocolate in the water in the microwave or in a saucepan over low heat, then set aside to cool. Cream the butter and sugar together in a large bowl with the mixer on medium speed until yellow and creamy. Add the egg yolks, one at a time, beating well after each. Blend in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the buttermilk, blending well after each addition.
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Now, wash the mixing bowl and beaters very well. Put the egg whites and cream of tartar into a bowl and beat with the mixer on high until stiff peaks form. Fold about 1/3 of the egg whites into the chocolate batter, then the remaining egg whites. Divide the batter evenly between the two cake pans. Bake until a toothpick inserted into the center comes out with a moist crumb, about 30 minutes. Cool the cakes in the pan on a wire rack for about 15 minutes, then turn onto wire rack, and allow to cool completely, about 2 hours, then cover with plastic wrap and refrigerate until ready to serve the cake.
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Early on the day you plan to assemble the cake, spread the nuts on baking sheet and toast in a 350 oven until golden, about 5 minutes, tossing a couple of times. Set aside to cool. Toast 1/4 cup of coconut the same way until golden brown and set aside to decorate the cake. Mix the flour and sugar together in a large saucepan. Add the cream, milk, butter, and vanilla and stir until well combined. Cook and stir constantly over medium heat until the mixture thickens until and turns golden brown, about 12 minutes. Remove from heat and stir in the toasted nuts and untoasted coconut. Refrigerate until the frosting is thick enough to spread, about 30 minutes.
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To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature for about 10 minutes. Place one cake layer, top side down, on a cake plate. Spread with some frosting. Release and remove the sides of the springform pan, then remove the cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some of the frosting. Top with remaining chocolate cake layer, top side up, and frost the top and sides of the top cake layer, BUT NOT THE SIDES OF THE CHEESECAKE OR BOTTOM CAKE LAYER, with the remaining frosting. Sprinkle the top evenly with the toasted coconut. Refrigerate until ready to serve (needs to thaw about 2 hours in the fridge before you can easily slice the cake). Refrigerate until ready to serve. Slice the cold cake with a sharp straight edged knife, not a serrated one. Cover any leftover cake and refrigerate or freeze for up to one month.