Salted Caramel Chocolate Cheesecake Cake

### Instructions

#### Step 1: Prepare the Chocolate Cake
1. **Preheat the oven**: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, then set aside.

2. **Mix the dry ingredients**: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and sugar. Set this mixture aside.

3. **Add the wet ingredients**: In a separate bowl, beat the eggs, milk, and oil together until well combined. Add the vanilla extract and stir to combine.

4. **Combine wet and dry**: Gradually add the wet ingredients into the dry ingredients and mix until smooth. The batter will be thick at this point.

5. **Add the boiling water**: Slowly pour in the boiling water and mix until the batter is smooth and slightly thin (this helps create a moist cake). The batter will be runny, but don’t worry—that’s exactly what you want.

6. **Bake the cakes**: Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

#### Step 2: Prepare the Cheesecake Layer
7. **Make the cheesecake batter**: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and beat until combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.

8. **Assemble the cheesecake layer**: Once the chocolate cakes have cooled, use a serrated knife to carefully cut each cake in half horizontally, creating four thin layers of chocolate cake.

9. **Prepare the cheesecake base**: Pour the cheesecake batter into a greased 9-inch springform pan, then place it in the oven on a lower rack. Bake at 325°F (160°C) for about 40-45 minutes, or until the edges are set but the center still jiggles slightly. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

#### Step 3: Make the Salted Caramel Sauce
10. **Caramelize the sugar**: In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula as the sugar melts. Continue stirring until the sugar turns into a golden caramel.

11. **Add the butter**: Once the sugar is melted and golden, carefully add the cubed butter (it will bubble up) and stir until the butter is completely melted and the mixture is smooth.

12. **Finish the caramel**: Slowly pour in the heavy cream, stirring constantly, until the caramel becomes smooth. Remove the pan from the heat and stir in the vanilla extract and sea salt. Let the caramel cool to room temperature before using it to drizzle over the cake.

#### Step 4: Assemble the Cake
13. **Layer the chocolate cake and cheesecake**: Start by placing the first layer of chocolate cake onto a cake stand or serving plate. Spread a generous layer of the chilled cheesecake filling over the top of the cake. Place the second layer of chocolate cake on top, and repeat this process with the remaining layers, alternating between chocolate cake and cheesecake.

14. **Add the final layer of cake**: Finish with the final layer of chocolate cake on top, pressing down gently to compact the layers.

#### Step 5: Add the Ganache and Caramel
15. **Make the chocolate ganache**: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir until the chocolate is completely melted and the ganache is smooth. For added shine and richness, stir in 1 tablespoon of butter.

16. **Drizzle the ganache**: Pour the ganache over the top of the assembled cake, allowing it to drip down the sides. Use a spatula to spread it evenly across the top and sides if needed.

17. **Drizzle with caramel**: Once the ganache has set slightly, drizzle the salted caramel sauce over the top of the cake. Make sure to leave some caramel drips along the sides for a dramatic effect.

18. **Chill and serve**: Allow the cake to chill for at least 30 minutes before slicing so the ganache and caramel can set. Slice carefully with a sharp knife to maintain the layers.

### Tips for the Perfect Salted Caramel Chocolate Cheesecake Cake

– **Room temperature ingredients**: Be sure to use room temperature cream cheese and eggs for the cheesecake layer to ensure smooth, lump-free batter.
– **Bake the cheesecake separately**: Don’t try to bake the cheesecake in the same pan as the chocolate cake—it’s best to bake it in a springform pan, which allows for easy removal and layering.
– **Customizable flavors**: If you’re a fan of different types of chocolate, feel free to use dark chocolate, white chocolate, or even milk chocolate in the ganache for a different flavor profile.
– **Storage**: Store any leftover cake in the refrigerator, as the cheesecake layer needs to stay cool. The cake will keep for 3-4 days, but it’s unlikely to last that long!

### Why You’ll Love Salted Caramel Chocolate Cheesecake Cake

**Salted Caramel Chocolate Cheesecake Cake** is a dessert lover’s dream come true. It combines the best elements of three beloved sweets—chocolate cake, cheesecake, and salted caramel—in a way that’s both luxurious and comforting. Whether you’re serving it for a birthday, holiday, or just because, this cake will steal the spotlight and leave everyone asking for the recipe.

With its rich layers, smooth caramel, and balanced sweetness, this dessert is sure to be a hit at any gathering. So, next time you’re looking for a dessert that’s both indulgent and impressive, reach for this **Salted Caramel Chocolate Cheesecake Cake**—your guests will be in awe!