Four Layer Surprise Cake
Four Layer Surprise Cake
by Chef Elizabeth Whitt
Four Layer Surprise Cake (makes 1, 9x13 cake)
Chocolate Pudding
4 cups milk
6 large egg yolks
1 cup sugar, divided
1/2 cup cornstarch
8 tablespoons butter
1 tsp vanilla extract
Pinch of salt
6 ounces semi-sweet chocolate, chips or chopped
In a large, heavy bottomed saucepan bring milk, and half of sugar to a gentle boil. In a bowl, whisk together half of sugar, cornstarch and egg yolks until well combined. When the milk mixture comes to a boil, pour in half the mixture over the egg yolk mixture, whisking constantly so as not to cook the yolks too quickly and curdle them. Still whisking constantly pour tempered mixture back into the saucepan and whisk often until the mixture thickens and gently boils. It is important to whisk often and to not let the mixture stick to the bottom or it will burn, it is also important that the mixture gently boils for about thirty seconds and thickens up. Remove from heat and whisk in the butter, salt, vanilla and chocolate. Strain if necessary and transfer to a clean bowl and place plastic wrap directly on the cream so a skin does not form. Place this bowl over an ice bath in the refrigerator in order to cool as quickly as possible. When ready to garnish, use a whisk to soften up the mixture and prepare it for use.
Crust:
2 cups graham cracker crumbs (about 16 full graham crackers)
1 stick (8 tbsp) melted butter
½ cup brown sugar
½ tsp salt
½ cup coconut flakes (optional)
½ cup toasted and chopped walnuts or pecans
In a large bowl, combine the graham cracker crumbs, melted butter, brown sugar and salt until well incorporated. Mix in nuts and coconut flakes. Press the crumb mixture evenly into the bottom of a 9x13-inch baking dish. Chill in the refrigerator or freezer for 10-20 minutes.
Cream Cheese Filling:
16 ounces cream cheese, softened
1/2 cup powdered sugar
In a stand-mixer bowl or electric mixer, beat the cream cheese until creamy, then beat in the powdered sugar on medium speed, scraping the side of the bowl as needed. Add about ⅓ of the whipped cream and beat on low until combined.
Assembly:
3 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract or paste
½ cup walnuts or pecans, toasted and chopped
¼ cup coconut flakes (optional)
Whip the cream, sugar and vanilla starting on low speed then increasing to high until stiff peaks form. This will be divided by thirds: ⅓ will be mixed into cold pudding, ⅓ mixed into cream cheese layer and ⅓ as a topping.
Evenly spread the cream cheese filling on the cooled crust. Whisk the chocolate pudding until smooth then fold in ⅓ of the whipped cream. Spread chocolate pudding on the cream cheese layer, then top with the remaining whipped cream. Cover and refrigerate until everything is cold throughout and set, at least 3 hours and up to overnight. Sprinkle with ½ cup toasted chopped nuts and coconut flakes and enjoy cold!
