Chocolate Caramel Cheesecake Cake

Chocolate Caramel Cheesecake Cake

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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:

  1. 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.
  2. Beat the cream cheese with an electric mixer until smooth and creamy.
  3. Add sugar and beat until fully incorporated, scraping down the bowl.
  4. Mix in sour cream and vanilla extract until smooth.
  5. Add eggs one at a time, mixing on low speed after each addition until just blended.
  6. 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.
  7. 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:

  1. Preheat the oven to 350°F (177°C). Grease and flour two 8-inch cake pans.
  2. Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. 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.
  4. Divide the batter among the prepared pans and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool cakes in pans for 30 minutes, then turn out onto racks to cool completely.

Chocolate Buttercream:

  1. Beat the butter in a stand mixer on medium-high speed for about 5 minutes until pale and fluffy.
  2. Sift in the cocoa powder, and add vanilla extract and salt with the mixer off.
  3. 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:

  1. Place one layer of chocolate cake on a cake stand.
  2. Trim the cheesecake layer to match the size of the cake layer, then carefully place it on top of the first cake layer.
  3. Drizzle salted caramel sauce over the cheesecake.
  4. Add the second layer of chocolate cake on top.
  5. Apply a crumb coat of chocolate buttercream to the entire cake.
  6. Press mini chocolate chips into the sides of the cake.
  7. Decorate the top with dollops of buttercream and drizzle with more caramel.
  8. 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!

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