FOR THE CHOCOLATE CAKE
Canola oil: 1 cup (plus more for greasing)
All purpose flour: 3.5 cups
Granulated sugar: 4 cups
Dutch-process cocoa powder: 1.5 cups
Baking soda: 4 tsp
Baking powder: 2 tsp
Kosher salt: 2 tsp
Buttermilk: 2 cups
Large eggs: 4
Pure vanilla extract: 2 tsp
Hot coffee mixed with hot water: 1 cup each
FOR THE GERMAN CHOCOLATE FILLING
Evaporated milk: 1 cup
Granulated sugar: 1 cup
Unsalted butter: 1 stick
Large egg yolks: 3
Kosher salt: 1 tsp
Sweetened coconut: 1.5 cups (shredded)
Toasted pecans: 1 cup (coarsely chopped)
Pure vanilla extract: 2 tsp
FOR THE CHEESECAKES
Graham crackers: 4 (crushed)
Mini pretzels: 1/3 cup
Chocolate cereal (such as Annie’s Cocoa Bunnies or Cocoa Puffs): 1/3 cup
Unsalted butter: 1/2 stick (melted)
Cream cheese: 1 lb (room temperature)
Granulated sugar: 2/3 cup
Large eggs: 2
Espresso powder: 1 tbsp
Pure vanilla extract: 1 tsp
FOR THE BUTTERCREAM
Confectioner's sugar: 2 cups
Dutch-process cocoa powder: 1/2 cup
Kosher salt: 1/2 tsp
Large egg whites: 6
Granulated sugar: 1.5 cups
Pure vanilla extract: 1 tbsp
Unsalted butter: 4 sticks (softened and cut into cubes)
Vegetable shortening: 3/4
FOR THE GANACHE
Heavy cream: 2 cups
Light corn syrup: 3 tbsp
Unsalted butter: 3 tbsp
Dark chocolate: 1 lb (chopped)
- Preheat the oven to 350°F.
- Grease two 10-inch round cake pans, line with parchment paper, and grease the parchment.
- In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate large bowl, whisk the buttermilk, 1 cup of canola oil, eggs, and vanilla.
- At low speed, using the paddle attachment, beat the buttermilk mixture into the dry ingredients.
- Add the hot coffee mixture and beat until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 15 minutes, then turn out onto a wire rack, remove parchment, and cool completely.
- Wrap in plastic and refrigerate.
- In a medium saucepan over moderate heat, cook the evaporated milk, sugar, butter, egg yolks, and salt, stirring constantly, until the mixture boils and thickens (8–10 minutes).
- Remove from heat and stir in the coconut, pecans, and vanilla.
- Transfer to a bowl and refrigerate until cold.
- Preheat the oven to 350°F.
- Spray two 10-inch round cake pans with nonstick cooking spray, line with parchment, and spray again.
- In a food processor, pulse the graham crackers, pretzels, and chocolate cereal until fine crumbs form.
- Add the melted butter and pulse to combine.
- Press the mixture evenly into one of the cake pans to form a very thin crust.
- Bake for 5 minutes, until fragrant and golden brown. Let cool completely.
- Reduce the oven temperature to 300°F.
- In the bowl of a stand mixer fitted with the paddle, beat the cream cheese and sugar on moderate-high speed until light and fluffy (2 minutes).
- Add the eggs, espresso powder, and vanilla and beat until just combined.
- Divide the batter evenly between the prepared pans (one with the crust, one without) and spread evenly.
- Bake for 15 minutes, or until the cheesecakes are set. Let cool for 30 minutes, then refrigerate until fully chilled.
- In a medium bowl, whisk together the confectioners’ sugar, cocoa powder, and salt.
- In a double boiler over simmering water, whisk the egg whites and granulated sugar until the sugar dissolves (about 2 minutes).
- Transfer to a stand mixer fitted with a whisk and beat on high speed until stiff, glossy, and cooled (5–7 minutes).
- At medium speed, whisk in the cocoa mixture, followed by the vanilla.
- Using the paddle attachment, beat in the butter and shortening, a few tablespoons at a time, until fluffy and firm (about 5 minutes).
- Using a serrated knife, trim the domed tops of the chocolate cakes to flatten them. Cut each into 2 even layers.
- Place a small spoonful of buttercream in the center of a large plate. Invert the crusted cheesecake onto another plate, remove the parchment, then flip it onto the buttercream.
- Spread 1½ cups of buttercream over the cheesecake, then top with one layer of chocolate cake.
- Spread half of the German chocolate filling over the cake, then top with another chocolate cake layer.
- Spread ½ cup buttercream over this layer, then add the crustless cheesecake and remove the parchment.
- Spread 1½ cups buttercream over the cheesecake, then top with another chocolate cake layer.
- Spread the remaining German chocolate filling over the cake, then add the final chocolate cake layer.
- Coat the entire cake with the remaining buttercream. Smooth the top and sides with an offset spatula. Freeze for 20 minutes.
- In a small saucepan, bring the cream, corn syrup, and butter to a boil.
- Remove from heat and whisk in the chopped chocolate until smooth. The ganache should be warm but not hot.
- Set a cooling rack over a rimmed baking sheet.
- Transfer the cake to the rack. Starting in the center and moving outward in circles, pour the ganache over the cake, letting it drip over the sides.
- Let set, then carefully transfer to a platter.
- Refrigerate for at least 30 minutes before serving. If cold, let come to room temperature before slicing.
