Moody Tongue's Chocolate Cake

Make the chocolate cakes将烤箱预热至350°。Grease two 10-inch round cake pans, line with parchment and grease the parchment. In the bowl of a stand mixer, whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a large bowl, whisk the buttermilk with the 1 cup of oil, the eggs and vanilla. At low speed, using the paddle, beat the buttermilk mixture into the dry ingredients. Add the hot coffee and beat until just combined.

Pour the batter into the prepared pans and bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Transfer the cakes to a rack to cool for 15 minutes, then turn them out onto the rack, peel off the parchment and let cool completely. Wrap in plastic and refrigerate.

Make the German chocolate fillingIn a medium saucepan, cook the evaporated milk, sugar, butter, egg yolks and salt over moderate heat, stirring, until the mixture comes to a boil and thickens, 8 to 10 minutes. Remove from the heat and stir in the coconut, pecans and vanilla. Scrape the filling into a bowl. Refrigerate until cold.

做芝士蛋糕将烤箱预热至350°。用烹饪喷雾剂喷洒两个10英寸的圆形蛋糕盘，与羊皮纸排好并喷涂羊皮纸。在食品加工亚搏电竞机中，将Graham饼干，椒盐脆饼和巧克力谷物脉动，直到形成细面包屑。添加融化的黄油和脉搏组合。将面包屑均匀地压在一个蛋糕锅的底部，形成非常薄的外壳。烤面包皮5分钟，直到香褐色。转移到架子上，完全冷却。

将烤箱温度降低到300°。在装有桨叶的立式搅拌机的碗中，用中等高温将奶油奶酪用糖打成奶油奶酪，直到轻巧蓬松，大约2分钟。加入鸡蛋，浓缩咖啡和香草粉，然后搅拌直至混合。将面糊分成准备好的平底锅（一个用外壳，一个没有地壳），然后均匀地撒上面糊。烘烤约15分钟，直到将芝士蛋糕固定为止。转移到架子上冷却30分钟，然后用塑料包裹锅，冷藏直至完全冷却。

做奶油In a medium bowl, whisk the confectioners’ sugar, cocoa powder and salt. In a double boiler, whisk the egg whites with the granulated sugar over simmering water until the sugar has dissolved, about 2 minutes. Pour the egg whites into the bowl of a stand mixer fitted with the whisk and beat at high speed until stiff, glossy and cool, about 5 to 7 minutes. At medium speed, whisk in the cocoa mixture until combined, then add the vanilla. Using the paddle attachment, beat in the butter and shortening, adding a few tablespoons of each at a time, until the buttercream is fluffy and firm, about 5 minutes.

Assemble the cakeUsing a serrated knife, trim the domed tops of the chocolate cakes to flatten them; reserve the scraps for another use. Cut each chocolate cake horizontally into 2 even layers.

Place a small spoonful of buttercream in the center of a large, flat plate. Invert the crusted cheesecake onto another plate and remove the parchment, then turn it crust side down and center it on top of the buttercream. Spread 1 1/2 cups of the buttercream on top of the cheesecake and top with 1 layer of chocolate cake. Spread half of the German chocolate filling on top of the chocolate cake and top with the second layer of chocolate cake. Spread 1/2 cup of the buttercream over the chocolate cake (a very thin layer) and top with the crustless cheesecake. Remove the parchment from the cheesecake. Spread 1 1/2 cups of the buttercream over the cheesecake and top with the third layer of chocolate cake. Spread the remaining German chocolate filling over the chocolate cake and cover with the remaining fourth layer of cake. Spread the remaining buttercream all over the cake using an offset spatula, to ensure that the top and side are smooth and even. Freeze the cake for 20 minutes.

Make the ganacheIn a small saucepan, bring the cream, corn syrup and butter to a boil. Remove the saucepan from the heat. Add the chocolate and whisk until it’s melted and the mixture is smooth. The ganache should be warm to the touch but not hot. If the ganache is too cold, microwave in 20 seconds increments.

Set a cooling rack over a rimmed baking sheet. Very carefully transfer the cake from the plate to the rack. Starting at the center and working outward in circles, slowly pour the ganache over the cake until you reach the edge, letting the ganache drip over the side to enrobe the cake. Let set for a few minutes, then very carefully transfer the cake to a platter. Refrigerate until ready to serve, at least 30 minutes. If cold, let the cake come to room temperature before serving.