hocolate Caramel Cheesecake Cake

pans for 30 minutes. Then turn them out onto a cooling rack to cool completely.
Chocolate Buttercream
In the bowl of a stand mixer fitted with whisk attachment whisk butter and sugar on mediumhigh speed until very pale and fluffy or about five minutes. Be sure to stop at least once and scrape the bowl.
With the mixer off add in cocoa powder vanilla and salt.
Turn mixer on low and blend for about 30 seconds.
Add in heavy cream one tablespoon at a time.
Once all cream has been added and the mixture is mostly combined turn off the mixer and scrape down the sides of the bowl.
Now turn the mixer onto mediumhigh to high and whisk for 35 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. You can smooth those out on the cake if so desired.
Assembling Chocolate Caramel Cheesecake Cake
Place one 8inch layer of chocolate cake on a cake stand.
Carefully place the cheesecake on top of that. Trim the cheesecake to make it the same size as the chocolate cake.
Drizzle some of the salted caramel sauce on top of the cheesecake.
Set the other layer of 8inch cake on top of the cheesecake.
Cover cake with a crumb coat of chocolate buttercream.
Press mini chocolate chips into the side of the cake making sure to cover the sides completely.
Pipe out dollops of the buttercream on top of the cake around the edge and drizzle more salted caramel sauce on top. Chill until you are ready to serve.