Salted Caramel Chocolate Cheesecake Cake
User Reviews
5
Salted Caramel Chocolate Cheesecake Cake
Description
Salted Caramel Chocolate Cheesecake Cake features a dense, creamy cheesecake base baked in a water bath to prevent cracks and ensure even cooking. This cheesecake is then chilled and frozen to maintain its shape when layered with moist chocolate cake. The cake layers can be homemade or from a mix, providing the classic chocolate backdrop.
The frosting blends softened unsalted butter with caramel sauce and powdered sugar, creating a rich, sweet-buttery coating seasoned with kosher salt to enhance the flavors. The finishing touch is a ganache made from dark chocolate, heavy cream, caramel sauce, and salt, poured over the frosted cake for a glossy, luscious topping.
Serving this cake chilled helps maintain its structure and texture. It can be made ahead by preparing the cheesecake layer first, then the cake and frosting on separate days before assembling. Ganache should be cooled before applying to avoid melting the frosting. This layered dessert delivers multiple textures and flavors: creamy cheesecake, tender chocolate cake, sweet-salty buttercream, and rich ganache.
Plan to make the cheesecake a day ahead and freeze before assembly to ensure firmness.Refrigerate the finished cake to keep the frosting stable and ganache glossy.Allow ganache to cool slightly before pouring to prevent melting the frosting layer.Slice carefully, as this cake is rich and best served in modest portions.
Ingredients
For the cheesecake:
- 2 packages cream cheese 8 ounce each, softened
- ⅔ cup granulated sugar
- pinch salt
- 2 egg large
- ⅓ cup sour cream
- ⅓ cup heavy cream
- 1 teaspoon vanilla
For the cake:
- 1 recipe chocolate layer cake 9=inch layers- homemade or cake mix is fine
For the frosting:
- 1 cup butter softened, unsalted
- ½ cup caramel sauce homemade caramel sauce or jarred is fine
- 4 cup powdered sugar
- 2 Tablespoons milk
- ½ teaspoon kosher salt
For the ganache:
- 4 ounce dark chocolate
- ⅓ cup heavy cream
- 2 Tablespoons caramel sauce
- pinch kosher salt
Instructions
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 springform pan by wrapping bottom of pan (outside) with 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 granulate 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 center of 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 oven for an additional 30 minutes. Remove and cool completely on counter.
- When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in 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 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 to cool slightly.
- Once cooled. Spread over top of chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!
Notes
- Make the cheesecake layer in advance and freeze it to assure a firm base for layering.
- After frosting, keep the cake refrigerated to maintain frosting texture when adding the ganache.
- Let the ganache cool slightly before pouring over the cake to avoid melting the frosting.
- Slice the cake yourself first, as it tends to be highly sought after once served.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 522kcal | 26% |
| Carbohydrates | 79g | 26% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 75mg | 25% |
| Sodium | 396mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 64g | 128% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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