Salted Caramel Chocolate



For the Cheesecake:

2 packages (8oz each) cream cheese, softened

2/3 cup granulated sugar

Pinch of salt

2 large eggs

1/3 cup sour cream

1/3 cup heavy cream

1 tsp vanilla extract

For the Cake:

1 chocolate layer cake recipe (for 9-inch layers), homemade or from a mix

For the Frosting:

1 cup unsalted butter, softened

1/2 cup caramel sauce (homemade or store-bought)

4 cups powdered sugar

2 Tbsp milk

1/2 tsp kosher salt

For the Ganache:

4 oz dark chocolate

1/3 cup heavy cream

2 Tbsp caramel sauce

Pinch of kosher salt


For the Cheesecake:

Preheat the oven to 325 degrees. Preheat a large roasting pan on the lower two-thirds of the oven as well.

Double-wrap the outside of a springform pan in foil. Spray the pan with non-stick baking spray and line the inside bottom with a parchment paper circle. Set a kettle of water to boil.

In a bowl, beat the cream cheese with sugar until creamy (about 2-3 minutes). Add salt and eggs one at a time, mixing well after each. Mix in sour cream, heavy cream, and vanilla.

Pour this mixture into the springform pan. Place the pan in the preheated roasting pan in the oven. Slowly pour boiling water into the roasting pan until it comes up about an inch on the springform pan sides.

Bake the cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit inside for another 30 minutes. Remove and cool completely, then transfer the springform pan to the freezer for a few hours or overnight.

For the Cake Layer:

6. Prepare the chocolate cake as directed for 9-inch layers.

For the Frosting:

7. In a large bowl, beat the butter until fluffy (2-3 minutes). Add the caramel sauce, powdered sugar, milk, and kosher salt, beating until creamy (4-5 minutes).


8. On a cake platter, place one layer of chocolate cake, add the cheesecake on top, then add the second layer of chocolate cake. Spread the frosting over the entire cake.

Chill the frosted cake while you prepare the ganache.

For the Ganache:

10. In a microwave-safe bowl, combine dark chocolate and heavy cream. Heat for 30 seconds, stir, then heat for another 30 seconds. Whisk until smooth and let cool slightly.

Spread the ganache over the chilled cake. Drizzle with remaining caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate until ready to serve.