°4 packages (32 ounces) soft cream cheese
°1 1/4 c (250g) granulated sugar
°1/2 c sour cream, room temperature
°2 tsp of vanilla extract
°5 large eggs, at room temperature
°1 3/4 c (210g) all-purpose flour
°2 x L eggs, room temperature
°1/2 c (112 g) vegetable oil
°1 cup (240 g) buttermilk, at room temperature
°1 teaspoon kosher salt
°1 teaspoon baking powder
°2 teaspoons of baking soda
°3/4 c (90 g) cocoa powder
°2 cups (400 g) sugar
°1 cup (237 g) freshly brewed hot coffee (I use decaffeinated) or hot water
°1 1/2 c (340g) unsalted butter, room temperature
°4 c (500 g) confectioners’ sugar
°3/4 c (94 g) cocoa powder
°4 tablespoons of heavy whipping cream
°2 teaspoons of vanilla extract
°pinch of salt
°1 jar of sal caramel sauce
°1 small bag of chocolate chips
Preheat oven to 350 degrees F. Prepare a 9-inch springform pan by spraying it with bakers spray and lining it with parchment.
Use an electric mixer or a stand mixer fitted with the whisk attachment to blend the cream cheese until creamy.
Whisk in the sugar and scrape the sides of the bowl.
Add sour cream and vanilla.
Even smooth and creamy blend. Scrape down sides of bowl. With the mixer on low heat, add the eggs one at a time until just combined.
Pour filling into prepared 9-inch pan.
Place the springform pan with the cheesecake in it in a slightly larger saucepan and add about 1 inch of hot water to the outside of the pan (for a water bath).
Bake until the top of the cheesecake is golden, about 60-70 minutes. Letting cheesecake cool on a wire rack.
Refrigerate for at least 2 hours before assemble cake.
Preheat the oven to 350 degrees Fahrenheit.
Sifting flour, sugar, cocoa, baking soda, baking powder, & salt into bowl and mix until combined.
In bowl, mix the milk, oil, eggs & vanilla.
With mixer on low speed, slowly add wet ingredients to dry. With mixer still on low, add the coffee and stir just to mix, scraping the bottom of the bowl with a rubber spatula. Pour batter into two 8-inch round pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out clean (not wet).
Cool in pans for 30 minutes, then invert onto cooling rack and let cool completely.
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium-high speed until pale and very fluffy, or about five minutes. Make sure to stop at least once and scrape the bowl.
With mixer stopped, add cocoa powder, vanilla, and salt.
Turn the mixer on low and blend for about 30 seconds.
Add the heavy cream 1 tablespoon at a time.
Once all of the cream is added and the mixture is mostly incorporated, turn off the mixer and scrape down the sides of the bowl.
Now turn the mixer on medium-high heat and whisk for 3-5 minutes or until the mixture becomes lighter and fluffy. The frosting will be shiny and appear to have many large air bubbles throughout and that is exactly what we are going for. (You can smooth those onto the cake if desired.)
Assembling the Caramel Chocolate Cheesecake Cake
Place one 8-inch chocolate cake layer on cake stand.
Carefully placing cheesecake on top of that. Trim cheesecake to make it same size as chocolate cake.
Drizzle a little salted caramel sauce over the cheesecake.
Place the other 8-inch layer of cake on top of the cheesecake.
Cover the cake with a layer of chocolate buttercream.
Lay the mini chocolate chips on the side of the cake, making sure to cover the sides completely.
Drizzle a little buttercream over the cake around the edge, and drizzle more salted caramel sauce over the top. So cold are you