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Salted caramel chocolate cheesecake cake with a double-dark brown butter infusion and glossy ganache topping.

Decadent Salted Caramel Chocolate Cheesecake Cake

Rebecca Blumer
A showstopping bakery-style dessert featuring moist chocolate sponge, a velvety cheesecake center, and rich brown-butter salted caramel for the perfect balance of salty and sweet.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Chilling and cooling time 2 hours 50 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 645 kcal

Equipment

  • Springform pan
  • Baking Sheet
  • Foil
  • Parchment Paper
  • Cake pans
  • Saucepan

Ingredients
 

cheesecake:

  • 16 oz cream cheese 2 - 8 ounce blocks
  • ½ tsp vanilla extract
  • pinch salt
  • 1 tbsp cornstarch
  • ¾ c sugar
  • ¼ c sour cream
  • 3 eggs

cake:

  • ¾ c flour
  • 1 c sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp kosher salt
  • ½ c buttermilk
  • ¼ c oil
  • 1 egg
  • 1 tsp vanilla extract
  • 4 oz hot coffee

caramel sauce:

  • ½ c brown sugar
  • ¼ c butter
  • ¼ c heavy cream
  • ¼ tsp vanilla extract
  • ¼ tsp salt
  • ½ c pecans

Instructions
 

Bake the Cheesecake Layer (Water Bath Method)

  • Preheat the oven to 325 degrees F and allow the cream cheese to come to full room temperature until soft and spreadable.
  • Beat together the cream cheese, vanilla, salt, cornstarch, sugar, and sour cream until the mixture is glossy and free of lumps, scraping the bottom of the bowl as needed.
  • Mix in the eggs one at a time, stopping immediately once each egg is incorporated to avoid whipping excess air into the batter.
  • Wrap the exterior bottom of a springform pan tightly with foil and line the interior with parchment paper to prevent leaks.
  • Pour the batter into the prepared pan, smooth the top, and tap it on the counter to release any trapped air bubbles.
  • Place the springform pan on a rimmed baking sheet and fill the sheet with water until it reaches halfway up the sides of the pan.
  • Bake for 35-45 minutes until the edges are set and the center has a slight, gel-like jiggle.
  • Cool the cheesecake on the counter before transferring it to the refrigerator to chill until completely firm and cold.

Make the Dark Chocolate Cake Layers

  • Increase the oven temperature to 350 degrees F and grease two cake pans, dusting them with cocoa powder to prevent sticking.
  • Sift the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt together into a large mixing bowl.
  • In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla extract until the mixture is silky and well-combined.
  • Fold the wet ingredients into the dry ingredients until just combined, then stir in the hot coffee to bloom the cocoa.
  • Distribute the batter evenly between the two prepared cake pans and level the tops.
  • Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean and the cakes spring back when touched.
  • Allow the cakes to cool in the pans on a wire rack until barely warm before turning them out to cool completely.

Cook the Brown Sugar Caramel and Prep the Pecans

  • Whisk the butter and brown sugar in a saucepan over medium heat until the butter melts and develops a toasted, hazelnut-like aroma.
  • Maintain a low boil for 3-4 minutes while whisking constantly, ensuring the bubbles remain tight and controlled.
  • Carefully whisk in the heavy cream, allowing the mixture to settle into a glossy sauce after it hisses and surges.
  • Continue stirring for 5 minutes until the caramel is perfectly smooth and no longer grainy.
  • Remove from heat and whisk in the vanilla extract and salt. Allow to cool slightly.
  • Chop the pecans into a variety of small crumbs and larger pieces for a textured crunch.

Assemble, Chill, and Serve

  • Place one chocolate cake layer on a plate, then drizzle with a thin ribbon of caramel and a handful of chopped pecans.
  • Carefully stack the chilled cheesecake layer on top, followed by another drizzle of caramel and more pecans.
  • Top with the final chocolate cake layer and press very gently to settle the structure without displacing the filling.
  • Chill the entire cake for several hours to ensure clean slices, then serve once the caramel has slightly softened.

Notes

Pro Tip: For the cleanest slices, dip a sharp knife in warm water and wipe it clean between every single cut to maintain the crisp edges of the cheesecake layer.
Storage Tip: This cake improves after 24 hours as the flavors meld. Store in an airtight container in the refrigerator and serve at cool room temperature for the best texture.
Gourmet Secret: Allow individual slices to sit at room temperature for 20 minutes before eating. This relaxes the caramel and softens the chocolate sponge for a deeper flavor profile.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 645kcalCarbohydrates: 68gProtein: 9gFat: 42gSaturated Fat: 21gCholesterol: 145mgSodium: 480mgPotassium: 210mgFiber: 2.5gSugar: 52gVitamin A: 1150IUVitamin C: 0.4mgCalcium: 110mgIron: 2.2mg
Keyword salted caramel chocolate cheesecake cake
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