Salted Caramel Chocolate Cheesecake Cake
Description
If needing a dessert for a special occasion, this chocolate layer cake with a delicious cheesecake center is it. The cake is topped with a yummy salted caramel buttercream frosting and finished with a chocolate ganache an a pinch of sea salt.
Ingredients
Cheesecake:
2 - 8 oz. pkgs. cream cheese, softened
2/3 c. granulated sugar
pinch of salt
2 large eggs
1/3 c. sour cream
1/3 c. heavy cream
1 t. vanilla
Cake:
1 recipe dark chocolate layer cake for 9 inch layers cake (homemade or cake mix is fine)
Frosting:
1 c. unsalted butter, softened
1/2 c. caramel sauce (homemade caramel sauce or jarred is fine)
4 c. powdered sugar
2 T. milk
1/2 t. kosher salt
Ganache:
4 oz. dark chocolate
1/3 c. heavy cream
2 T. caramel sauce
pinch of kosher salt
Directions
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Cheesecake:
Preheat oven to 325 degrees. On the lower 2/3 portion of the oven, preheat a large roasting pan.
Wrap the outside bottom of a 9 inch springform pan with double layer of aluminum foil; spray the inside of the pan with non-stick baking spray; line the inside bottom with a circle of parchment paper.
Meanwhile, boil a kettle of water for later use.
Beat cream cheese with 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 cream cheese mixture into prepared springform pan; place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about 1 inch of water coming up the sides of the springform pan.
Bake cheesecake for 45 minutes; turn off oven; let cheesecake sit in closed oven for another 30 minutes. Remove pan from oven; cool completely on counter.
Once cooled, transfer entire springform pan into the freezer for at least 2 hours or overnight. If using within 24 hours, just refrigerate cheesecake.
Cake Layer:
Prepare dark chocolate cake according to package directions for a 9 inch cake or prepare a homemade dark chocolate layer cake.
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.
Assembly:
On a cake platter, lay a layer of chocolate cake; top with the cheesecake; add second layer of chocolate cake. Spread frosting over the sides and top of the entire cake.
Refrigerate frosted cake while preparing the chocolate ganache.
Ganache:
In a microwave safe bowl, combine dark chocolate with heavy cream; heat 30 seconds; stir; heat an another 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
Once cooled, spread over top of chilled cake. Drizzle with remaining 2 T. caramel sauce; sprinkle with a pinch of kosher salt.
Refrigerate cake until ready to serve.
12-15 servings.