It’s my birthday and I’ll make my own cake if I want to! Yup, that’s right. Today is my birthday! My Golden birthday to be exact – I’m turning 30 on December 30. I definitely don’t feel 30, but I don’t think I could put a number on how I “feel”. And yes, I do like to make my own birthday cake. I feel like there are never enough times during the year to make a really good cake from scratch, and a birthday is definitely one of those occasions. Since my husband insists on a store bought cookie cake for his birthday (honestly…), I always want to make something special for my birthday. Because, it’s my birthday! I actually made this amazing German Chocolate Cheesecake for Christmas, but I wanted to have a cake to share with you today. I’ll post my birthday cake in a few days! 🙂
German Chocolate Cheesecake
- Yield: 12 Servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- 1 package of chocolate sandwich cookies (think oreos, but go cheap)
- 6 TBSP butter, melted and cooled
- small pinch of salt
- 1/4 cup + 2 TBSP heavy cream
- 5 ounces semi-sweet chocolate chips
- 24 ounces (3 packages) cream cheese, room temperature
- 3/4 cup sugar
- 3/4 tsp vanilla extract
- 3 eggs, room temperature
- 3 ounces chocolate chi[s, melted and cooled
- 3/4 cup flour
- 3/4 cup sugar
- 1/4 cup + 2 TBSP unsweetened cocoa powder
- 3/4 tsp baking soda
- 3/8 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/4 cup + 2 TBSP buttermilk
- 1/8 cup + 1/2 TBSP vegetable oil
- 1/4 cup + 2 TBSP warm water
- 1/2 tsp vanilla
- 2/3 cup heavy cream
- 2/3 cup sugar
- 2 egg yolks
- 2 ounces butter, cut into small pieces
- 1/3 tsp salt
- 2/3 cup pecans, toasted and finely chopped
- 1 cup unsweetened coconut, toasted
- Using a food processor, finely crush all the cookies (and frosting, too!) until they are crumbs.
- Toss in the melted butter and pinch of salt until well combined.
- Toss the crumbs into a buttered springform dish, and using a flat bottomed glass, press the crumbs all the way up the sides of the pan and evenly on the bottom (using a twisting motion helps the crumbs not stick to the glass). Be patient, it takes some time, but they will go.
- Place the chocolate in a medium bowl.
- In a medium saucepan, bring the cream to a simmer.
- Pour the cream over the chocolate and allow to sit for 1-2 minutes.
- Whisk smooth.
- Pour the ganache over the bottom of the crust.
- Place the springform pan in the freezer for 30 minutes to harden.
- Preheat oven to 350F.
- Butter a 9″ round cake pan.
- Cut a circle of parchment paper and place it in the bottom of the cake pan, and butter the bottom.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add the egg, buttermilk, warm water, oil, and vanilla.
- Whisk until well combined and smooth.
- Pour into the pan and bake 25-30 minutes.
- Let the cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- In a medium bowl, beat the cream cheese and sugar until well blended and creamy.
- Add the eggs one at a time, mixing well between each addition.
- Add the chocolate and mix until combined.
- Pour over the prepared crust and smooth the top with a spatula.
- Bake for 55 minutes or until almost set (the top may crack, but you’re going to cover it anyway so its ok!)
- Cool completely, and then chill in the fridge until ready to assemble.
- Place the butter, salt, toasted coconut and toasted pecans in a medium bowl.
- In a small saucepan, heat the cream, sugar, and egg yolks over medium heat, stirring constantly, until the mixture is thickened and reaches 170F on a candy thermometer.
- Pour the mixture over the coconut mixture and stir until the butter is melted.
- Set aside to cool.
- Place half of the coconut filling on the top of the cheesecake and spread it evenly.
- Carefully place the chocolate cake layer on top.
- Spread the remaining coconut filling on the top of the cake layer and smooth out.
- Decorate the top of the cake with pecans!
- Chill for 3 hours or overnight.
- When ready to serve, wrap the springform pan in warm dishtowels for a minute or two, and then remove the springform pan.
- Serve and Enjoy!
(Recipe from Willow Bird Baking)