White German Chocolate Cake with Cheesecake Delight

The White German Chocolate Cake with Cheesecake Delight is a luxurious dessert that perfectly combines the creamy richness of cheesecake with the decadent layers of white German chocolate. This show-stopping cake is perfect for celebrations, family gatherings, or any occasion where you want to impress your guests. The caramel drizzle and nutty topping add a delightful crunch and flavor, elevating the dessert to a whole new level of indulgence. Let’s dive into the detailed recipe and all you need to know to create this masterpiece.

Ingredients:

For the Cake Layers:

• 2 cups all-purpose flour
• 1 cup white German chocolate, melted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the Caramel Drizzle:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 3 tablespoons unsalted butter
• 1/2 teaspoon salt

For the Topping:

• 1/2 cup chopped pecans
• 1/4 cup chopped almonds (optional)
• White chocolate shavings (optional)

Preparation:

Step 1: Prepare the Cheesecake Layer

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and sour cream until well combined.
5. Pour the cheesecake batter into a greased and parchment-lined 9-inch round cake pan.
6. Bake for 30-35 minutes or until the center is just set.
7. Let the cheesecake cool completely before removing it from the pan. Refrigerate for at least 2 hours.

Step 2: Make the Cake Layers

1. Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in the melted white German chocolate and vanilla extract.
6. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry mixture.
7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Caramel Drizzle

1. In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves.
2. Increase the heat and let the mixture boil until it turns a golden amber color.
3. Remove from heat and carefully whisk in the heavy cream (it will bubble vigorously).
4. Stir in butter and salt until smooth.
5. Let the caramel cool to room temperature.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate and spread a thin layer of caramel drizzle on top.
2. Carefully place the chilled cheesecake layer on top of the first cake layer.
3. Add the second cake layer on top of the cheesecake.
4. Drizzle caramel over the top and sides of the cake, letting it drip down for a dramatic effect.

Step 5: Add the Topping

1. Sprinkle chopped pecans and almonds (if using) over the caramel.
2. Add white chocolate shavings for extra elegance.
3. Refrigerate the cake for at least 1 hour before serving to let the layers set.

Variation

• Dark Chocolate Version: Replace the white German chocolate with dark chocolate for a more intense flavor.
• Nut-Free Option: Omit the nuts and use crushed cookies or chocolate chips as a topping.
• Fruity Twist: Add a layer of fresh raspberries or strawberry jam between the cake and cheesecake layers.

Cooking Notes

• Ensure all ingredients are at room temperature for easier mixing and better texture.
• Chill the cheesecake layer thoroughly to make assembly easier and prevent it from breaking.
• Use a sharp, warm knife to slice the cake cleanly.

Serving Suggestions

• Serve chilled with a dollop of whipped cream on the side.
• Pair with a scoop of vanilla or caramel ice cream for an extra indulgent treat.
• Enjoy with a cup of freshly brewed coffee or a glass of dessert wine.

Tips

• To make slicing easier, refrigerate the assembled cake for 1-2 hours before serving.
• Use parchment paper to line the cake and cheesecake pans for easy removal.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Prep Time:

• 40 minutes

Cooking Time:

• 1 hour 5 minutes

Total Time:

• 1 hour 45 minutes

Nutritional Information:

• Calories: 520 per slice
• Protein: 7g
• Sodium: 220mg

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cheesecake and cake layers a day in advance. Assemble the cake on the day you plan to serve it.

Can I use store-bought caramel sauce?

Absolutely! If you’re short on time, store-bought caramel sauce can be a convenient substitute.

What can I use instead of white German chocolate?

You can substitute white baking chocolate or a high-quality white chocolate bar.

How should I store this cake?

Store the cake in an airtight container in the refrigerator for up to 5 days.

Conclusion

The White German Chocolate Cake with Cheesecake Delight is the ultimate dessert for those who love a combination of creamy cheesecake and moist, decadent cake. With its caramel drizzle and nutty topping, this cake is sure to leave a lasting impression on your guests. Follow the steps and tips above to create this stunning dessert that’s as delightful to look at as it is to eat!

 

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