Description
A decadent dessert combining chocolate cake, coconut pecan filling, brownie, and cheesecake, topped with rich chocolate frosting and mini chocolate chips.
Ingredients
Scale
- Chocolate Cake
- 56 g all-purpose flour
- 104 g granulated sugar
- 21 g natural unsweetened cocoa powder
- 0.5 tsp baking soda
- 0.125 tsp baking powder
- 0.25 tsp salt
- 60 ml whole milk
- 30 ml vegetable oil
- 0.25 tsp vanilla extract
- 1 large egg white
- 60 ml hot water
- Coconut Pecan Filling
- 6 egg yolks
- 354 ml evaporated milk
- 1.5 tsp vanilla extract
- 310 g granulated sugar
- 168 g unsalted butter, cubed
- 227 g sweetened shredded coconut
- 1.25 cups chopped toasted pecans
- Brownie
- 207 g granulated sugar
- 140 g unsalted butter, melted
- 1 tsp vanilla extract
- 2 large eggs
- 98 g all-purpose flour
- 43 g natural unsweetened cocoa powder
- 0.25 tsp baking powder
- 0.25 tsp salt
- Coconut Chocolate Chip Cheesecake
- 452 g cream cheese, room temperature
- 138 g granulated sugar
- 16 g all-purpose flour
- 153 g sour cream, room temperature
- 2 tsp coconut extract
- 2 large eggs, room temperature
- 86 g chocolate chips
- Chocolate Frosting
- 168 g unsalted butter
- 169 g semisweet chocolate chips, melted
- 345 g powdered sugar
- 60–75 ml heavy whipping cream
- 340 g mini chocolate chips
Instructions
- Preheat oven to 176°C. Line a 23 cm springform pan with parchment paper and grease the sides.
- In a medium bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until thoroughly blended.
- In a separate bowl, whisk together milk, oil, vanilla extract, and egg white until well incorporated.
- Gradually add the dry mixture to wet ingredients and whisk till smooth. Pour in hot water and whisk; the batter will be thin.
- Transfer batter to prepared pan and bake for 12–15 minutes, or until a toothpick inserted comes out with a few crumbs. Let cool on a rack.
- In a large saucepan, whisk egg yolks, evaporated milk, and vanilla extract. Add sugar and butter. Cook over medium heat for 12–15 minutes, stirring constantly, until thick and golden.
- Remove mixture from heat, stir in shredded coconut and toasted pecans. Refrigerate until completely cooled.
- Preheat oven to 176°C. Line the same 23 cm springform pan with parchment and grease sides.
- In a bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
- In a second bowl, blend melted butter, sugar, and vanilla extract. Add in eggs, mixing thoroughly.
- Add dry ingredients to the wet and mix just until smooth. Spread batter evenly in the prepared pan.
- Bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs. Allow to cool slightly in the pan.
- In a large mixing bowl, blend cream cheese, sugar, and flour on low speed until smooth. Scrape bowl sides.
- Mix in sour cream and coconut extract on low until incorporated. Add eggs one at a time, mixing gently and scraping down after each. Fold in chocolate chips.
- Spread one-third of cooled coconut pecan filling over baked brownie. Pour cheesecake batter evenly on top.
- Wrap the pan with foil. Place inside a larger pan and fill outer pan with warm water halfway up the springform side. Bake at 148°C for 45 minutes until center is set but slightly jiggly.
- Turn off oven and let cheesecake sit inside with door closed for 30 minutes. Crack open oven door for another 30 minutes to cool further. Remove from oven and water bath; refrigerate until firm, at least 5–6 hours or overnight. Remove from springform once cold and set.
- Beat softened butter until creamy. Blend in melted chocolate until combined. Gradually add powdered sugar, mixing to a smooth frosting. Add just enough cream to achieve spreadable consistency.
- Place cooled brownie-cheesecake layer on a serving plate. Spread a layer of coconut pecan filling, then top with chocolate cake layer.
- Frost sides with chocolate frosting, pressing mini chocolate chips into frosting. Pipe swirls of remaining frosting around the edge and fill the center with remaining coconut pecan filling. Refrigerate until ready to serve.
Notes
- Make sure all ingredients are at room temperature for best results.
- Refrigerating the cheesecake overnight is recommended for optimal texture.
- Use high-quality chocolate for the frosting to enhance flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 48 g
- Sodium: 250 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 120 mg