This decadent cake combines layers of rich chocolate cake with a creamy cheesecake center, all wrapped up in salted caramel buttercream and topped with a smooth chocolate ganache! Perfect for any special occasion!
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Preheat your oven to 325°F (163°C). Prepare a large roasting pan and place it in the oven on the lower 2/3 rack to preheat.
Wrap the bottom of a 9-inch springform pan with two layers of foil and spray the inside with nonstick spray. Line the bottom with parchment paper. Boil water for the water bath.
In a large mixing bowl, beat the cream cheese and sugar for 2-3 minutes until smooth. Add salt and eggs, one at a time, mixing after each.
Beat in the sour cream, heavy cream, and vanilla until combined. Pour the mixture into the springform pan.
Place the pan in the roasting pan in the oven, and pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
Bake for 45 minutes, then turn off the oven and let the cheesecake sit inside for 30 minutes.
Remove and cool completely. Freeze the cheesecake for a few hours or refrigerate overnight.
Bake a 9-inch chocolate cake according to package instructions or use a homemade recipe for a dark chocolate cake.
In a large mixing bowl, beat the softened butter for 2-3 minutes until fluffy.
Add caramel sauce, powdered sugar, milk, and salt. Beat for 4-5 minutes until soft and creamy.
On a cake platter, place one layer of chocolate cake. Top with the frozen cheesecake.
Add the second layer of chocolate cake on top of the cheesecake.
Spread the salted caramel buttercream frosting over the entire cake, covering the top and sides.
Refrigerate the frosted cake while you make the ganache.
In a microwave-safe bowl, combine dark chocolate and heavy cream. Heat in 30-second intervals, stirring after each, until smooth.
Let the ganache cool slightly, then spread it over the top of the chilled cake.
Drizzle with caramel sauce and sprinkle a pinch of kosher salt on top.
Ensure the cream cheese is softened to avoid lumps in the cheesecake.
Freezing the cheesecake makes it easier to handle when assembling the cake.
Use a serrated knife to cut the cake for cleaner slices.
How do I store leftover salted caramel chocolate cheesecake cake?
To store leftover salted caramel chocolate cheesecake cake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 5 days. For longer storage, you can freeze individual slices in an airtight container for up to 3 months.
What are some good substitutions for ingredients in salted caramel chocolate cheesecake cake?
If you're looking for substitutions, you can use Greek yogurt instead of sour cream for a healthier option. For a dairy-free version, try using vegan cream cheese and coconut cream. You can also replace granulated sugar with coconut sugar or a sugar substitute like erythritol for a low-carb option.
What can I pair with salted caramel chocolate cheesecake cake for a dessert table?
This decadent cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream. You could also serve it alongside a rich coffee or espresso to balance the sweetness of the cake.
Is salted caramel chocolate cheesecake cake suitable for gluten-free diets?
To make a gluten-free version of salted caramel chocolate cheesecake cake, use a gluten-free chocolate cake mix or a homemade gluten-free chocolate cake recipe. Ensure that all other ingredients, like the caramel sauce and powdered sugar, are also gluten-free.
What is the best way to prepare the cheesecake layer for the salted caramel chocolate cheesecake cake?
To prepare the cheesecake layer, make sure to beat the cream cheese and sugar until smooth and creamy. Use a water bath while baking to prevent cracking and ensure even cooking. After baking, let it cool completely before freezing or refrigerating overnight for the best texture.
