This decadent Chocolate Caramel Cheesecake Cake features layers of rich chocolate cake, creamy cheesecake, and a smooth chocolate buttercream, all drizzled with salted caramel sauce for the perfect sweet finish.
Ingredients:
For the Cheesecake:
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the Chocolate Buttercream:
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/3 cup heavy cream
For Assembly:
- Salted caramel sauce
- Mini chocolate chips
Instructions:
Cheesecake:
- Preheat the oven to 350°F (177°C). Prepare a 9-inch springform pan by spraying it with baking spray and lining the bottom with parchment paper.
- Beat the cream cheese with an electric mixer until smooth and creamy.
- Add sugar and beat until fully incorporated, scraping down the bowl.
- Mix in sour cream and vanilla extract until smooth.
- Add eggs one at a time, mixing on low speed after each addition until just blended.
- Pour the filling into the prepared pan. Place the pan in a larger baking dish and add about 1 inch of hot water to create a water bath.
- Bake for 60-70 minutes until the top is lightly golden and set. Remove from oven and let cool on a wire rack. Refrigerate for at least 2 hours.
Chocolate Cake:
- Preheat the oven to 350°F (177°C). Grease and flour two 8-inch cake pans.
- Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- In another bowl, combine buttermilk, oil, eggs, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients on low speed. Add the hot coffee and mix just until combined.
- Divide the batter among the prepared pans and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 30 minutes, then turn out onto racks to cool completely.
Chocolate Buttercream:
- Beat the butter in a stand mixer on medium-high speed for about 5 minutes until pale and fluffy.
- Sift in the cocoa powder, and add vanilla extract and salt with the mixer off.
- Mix on low for about 30 seconds, then gradually add heavy cream. Increase the speed to high and beat for 3-5 minutes until fluffy.
Assembly:
- Place one layer of chocolate cake on a cake stand.
- Trim the cheesecake layer to match the size of the cake layer, then carefully place it on top of the first cake layer.
- Drizzle salted caramel sauce over the cheesecake.
- Add the second layer of chocolate cake on top.
- Apply a crumb coat of chocolate buttercream to the entire cake.
- Press mini chocolate chips into the sides of the cake.
- Decorate the top with dollops of buttercream and drizzle with more caramel.
- Chill the cake until ready to serve.
Enjoy this indulgent Chocolate Caramel Cheesecake Cake, a perfect dessert for any special occasion or a sweet treat that combines all the best flavors!