hocolate Caramel Cheesecake Cake

Cheesecake Cake
PREP TIME15MINUTES MINS
COOK TIME40MINUTES MINS
CHILL2HOURS HRS
TOTAL TIME2HOURS HRS 55MINUTES MINS
It all starts with the perfect chocolate cake and rich cheesecake topped with salted caramel sauce and homemade chocolate buttercream.
Ingredients
Cheesecake
4 packages 8 ounces each cream cheese softened1 ¼ cups 250 g granulated sugar superfine½ cup sour cream room temperature2 teaspoons vanilla extract5 large eggs room temperature
Chocolate Cake
1 ¾ cups 210 g allpurpose flour2 teaspoons vanilla extract2 large eggs room temperature½ cup 112 g vegetable oil1 cup 240 g buttermilk room temperature1 teaspoon kosher salt1 teaspoon baking powder2 teaspoons baking soda¾ cup 90 g unsweetened cocoa powder2 cups 400 g granulated sugar1 cup 237 g freshly brewed hot coffee I use decaf or hot water
Chocolate Buttercream
1 ½ cups 3 sticks 340 g unsalted butter room temperature4 cups 500 g confectioners sugar¾ cup 94 g cocoa powder4 tablespoons heavy whipping cream2 teaspoons vanilla extract1 pinch kosher salt
Toppings
1 jar salted caramel sauce1 bag mini chocolate chips
Instructions
Cheesecake
Preheat oven to 350F. Spray a 9inch springform pan with bakers spray and line with parchment paper.
Using an electric mixer or a stand mixer fitted with the whisk attachment mix the cream cheese until creamed.
Beat in the sugar and scrape down the sides of the bowl.
Add in the sour cream and vanilla.
Blend until smooth and creamy. Scrape down the sides of the bowl. With the mixer on low add in eggs one at a time until fully incorporated.
Pour the filling into the prepared 9inch pan.
Place your springform pan with the cheesecake in it into a slightly larger pan and add about 1 inch of hot water to the outside of the pan for the water bath.
Bake until the top of cheesecake turns golden about 60 70 minutes. Let cheesecake cool on a wire rack.
Refrigerate for at least 2 hours before assembling the cake.
Chocolate Cake
Preheat oven to 350F. Spray 2 8inch round cake pans with cooking spray.
Sift the flour sugar cocoa baking soda baking powder and salt into the bowl and mix until combined.
In another bowl combine the buttermilk oil eggs and vanilla.
With the mixer on low speed slowly add the wet ingredients to the dry. With mixer still on low add the coffee and stir just to combine scraping the bottom of the bowl with a rubber spatula.
Pour the batter evenly into the two cake pans. Bake for 3040 minutes or until a cake tester or toothpick comes out mostly clean not wet.
Let the cakes cool in the