Decadent Salted Caramel Chocolate Cheesecake Cake
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.
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.