Ingredients
Method
- TO MAKE THE CHOCOLATE CAKE:
- Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.2. In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.3. In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.4. Add the dry ingredients to the wet ingredients and whisk together until well combined.5. Add the water and whisk until well combined. Batter will be thin.6. Pour the batter into the springform pan and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.7. Remove cake from the pan and set aside on a cooling rack to cool. TO MAKE THE COCONUT PECAN FILLING:
- p id=”instruction-step-3″>8. In a large saucepan, combine the egg yolks, milk and vanilla extract and whisk until well combined.9. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding-like and golden brown, stirring constantly.10. Remove from heat and stir in coconut and pecans.11. Set in the fridge to cool completely. TO MAKE THE BROWNIE:
- p id=”instruction-step-4″>12. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan (the same pan you used for the chocolate cake) with parchment paper in the bottom and grease the sides.13. In a medium sized bowl, combine the flour, cocoa, baking powder and salt. Set aside.14. In another medium sized bowl, combine the butter, sugar and vanilla extract.15. Add the eggs and mix until well combined.16. Add the dry ingredients to the egg mixture and mix until well combined.17. Pour the batter into the prepared pan and spread evenly.18. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. TO MAKE THE CHEESECAKE FILLING:
- id=”instruction-step-5″>19. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.20. Add the sour cream and coconut extract, mixing on low speed until well combined.21. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.22. Stir in the chocolate chips.23. When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and top with about 1/3 of the coconut pecan topping, then pour the cheesecake batter evenly over the topping.24. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.25. Bake the cheesecake for 45 minutes. The center should be set, but still jiggly.26. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.27. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.28. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan. TO MAKE THE FROSTING:
- =”instruction-step-6″>29. Beat the butter until smooth.30. Add the melted chocolate and mix until smooth and well combined.31. Slowly add the powdered sugar, mixing until smooth and well combined.32. Add 4-5 tablespoons of cream, as needed, to get the right consistency frosting. ASSEMBLY:
- “instruction-step-7″>33. Place the cooled and firm brownie cheesecake onto a serving plate and top with another 1/3 of the coconut pecan filling and spread into an even layer.34. Add the chocolate cake layer to the top of the cake.35. Frost the sides of the cake with chocolate frosting, then press mini chocolate chips into the frosting.36. Pipe swirls of the remaining frosting around the top edge of the cake and add the remaining coconut pecan filling to the top/center of the cake.37. Refrigerate cake until ready to serve. Cake is best for 4-5 days.
Nutrition
Notes
Baking Dish Prep: I always line the bottom of my springform pan with parchment paper and then spray the sides with nonstick spray.
This extra step makes removing the final cake so much easier and keeps those delicate layers intact.
Coconut Pecan Filling Timing: When you cook the filling, keep stirring constantly for the full 12-15 minutes.
I have walked away before and ended up with a grainy mess.
You want it thick and golden, like a pudding, before you add the coconut and pecans.
Cheesecake Water Bath: Wrapping the pan in heavy-duty aluminum foil is a must.
I use two layers to be safe.
If water seeps in, your crust gets soggy and your cheesecake will be watery instead of creamy.
Oven Cooling Method: After the cheesecake bakes, I never skip the slow cooling process.
Leaving it in the turned-off oven with the door cracked for 30 minutes prevents those ugly cracks from forming.
It is the best trick I have learned.
Make Ahead Magic: This whole cake tastes even better the next day.
I make it a full day ahead and keep it refrigerated.
The layers settle and the flavors blend beautifully overnight.
Serving Suggestion: I like to let the cake sit at room temperature for about 15 minutes before slicing.
It makes cutting through all those layers much cleaner and the frosting softens just enough.
Storage Tip: Leftovers keep well in the fridge for 4-5 days.
I cover the cut edge with plastic wrap to keep the cake from drying out.
You can also freeze slices for up to a month, just wrap them tightly.
