The most beautiful, delicious layered cake! Salted Caramel Chocolate Cheesecake Cake! This is exactly what you were looking for, right?
I’m a bit addicted to salted caramel right now. Remember these Salted Caramel Truffles from last week? Yeah, they pretty much started this whole thing.
Not that I’m complaining, because it could be a worse addiction.
Last year I enjoyed making several cheesecake cake recipes. Remember the eggnog version? I die.
Ingredients:
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
1 tsp vanilla
FOR THE CAKE:
1 recipe chocolate layer cake (9inch layers)- homemade or cake mix is fine
FOR THE FROSTING:
1 cup unsalted butter, softened
1/2 cup caramel sauce (homemade caramel sauce or jarred is fine)
4 cup powdered sugar
2 Tbsp milk
1/2 tsp kosher salt
FOR THE GANACHE:
4 oz dark chocolate
1/3 cup heavy cream
2 Tbsp caramel sauce
pinch of kosher salt
Directions :
FOR THE CHEESECAKE:
Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
Prepare a springform pan by wrapping the bottom of the pan (outside) with a double layer of foil.
Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream, heavy cream, and vanilla. Pour into prepared 9inch springform pan. Place pan in the center of the preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in the oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, transfer the entire springform pan into the freezer for several hours or overnight.
I put it in the freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!
FOR THE CAKE LAYER:
Prepare chocolate cake according to package directions for a 9-inch cake. Or, like me, prepare a homemade dark chocolate layer cake using THIS recipe
FOR THE FROSTING:
Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk, and kosher salt.
Beat for 4-5 minutes until soft and creamy.
TO ASSEMBLE:
On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides, and top.
Refrigerate frosted cake while you prepare the chocolate ganache.
FOR THE GANACHE:
In a microwave-safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow cooling slightly.
Once cooled. Spread over top of the chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!
