Perfect Chocolate Cake Caramel Dream

Are you ready to embark on a culinary adventure that will delight your taste buds and leave your guests begging for more? Look no further than the Perfect Chocolate Cake Caramel Dream! This heavenly dessert combines the rich flavors of chocolate and caramel with the creamy goodness of cheesecake, creating a treat that is truly out of this world. Follow our detailed guide to ensure your baking success, and get ready to indulge in a slice of pure bliss.

History and Origins

The origins of this divine creation can be traced back to the desire for a dessert that encompasses the best of both worlds – the lusciousness of cheesecake and the decadence of chocolate cake. Combining these elements led to the birth of the Perfect Chocolate Cake Caramel Dream, a masterpiece that has become a favorite for celebrations and sweet indulgences.

Tools, People, and Cooking Time

Tools Needed

  • Electric mixer or stand mixer
  • Whisk attachment
  • 9-inch springform pan
  • Bakers spray
  • Parchment paper
  • Cake tester or toothpick
  • Cake stand

Number of People

This recipe serves approximately 12 people, making it ideal for gatherings, parties, or family celebrations.

Cooking Time

  • Cheesecake: 60 – 70 minutes
  • Chocolate Cake: 30 to 40 minutes
  • Additional time for cooling and refrigeration

Ingredients and Possible Replacements


  • 4 packages (32 ounces) cream cheese, softened
  • 1 1/4 cups (250g) granulated sugar, superfine
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 5 large eggs, room temperature

Possible Replacements:

  • Greek yogurt for sour cream
  • Splenda for granulated sugar

Chocolate Cake

  • 1 3/4 cups (210g) all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 x-large eggs, room temperature
  • 1/2 cup (112g) vegetable oil
  • 1 cup (240g) buttermilk, room temperature
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup (90g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 cup (237g) freshly brewed hot coffee (I use decaf), or hot water

Possible Replacements:

  • Almond flour for all-purpose flour
  • Coconut oil for vegetable oil

Chocolate Buttercream

  • 1 1/2 cups (340g) unsalted butter, room temperature
  • 4 cups (500g) confectioners’ sugar
  • 3/4 cup (94g) cocoa powder
  • 4 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 pinch salt

Possible Replacements:

  • Coconut cream for heavy whipping cream
  • Powdered erythritol for confectioners’ sugar



  1. Preheat oven to 350°F. Prepare 9-inch springform pan by spraying with bakers spray and lining with parchment.
  2. Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
  3. Beat in the sugar and scrape down the sides of the bowl.
  4. Add in the sour cream and vanilla.
  5. Blend until smooth and creamy. Scrape down the sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.
  6. Pour the filling into the prepared 9-inch pan.
  7. 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).
  8. Bake until the top of cheesecake turns golden, about 60 – 70 minutes. Let cheesecake cool on a wire rack.
  9. Refrigerate for at least 2 hours before assembling the cake.

Chocolate Cake

  1. Preheat oven to 350°F.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  4. 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 into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
  5. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Chocolate Buttercream

  1. In the bowl of a stand mixer fitted with whisk attachment, whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes. Be sure to stop at least once and scrape the bowl.
  2. With the mixer off, add in cocoa powder, vanilla, and salt.
  3. Turn mixer on low and blend for about 30 seconds.
  4. Add in heavy cream one tablespoon at a time.
  5. Once all cream has been added and the mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  6. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until the 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 the Chocolate Cake Caramel Dream Cake

  1. Place one 8-inch layer of chocolate cake on a cake stand.
  2. Carefully place the cheesecake on top of that. Trim the cheesecake to make it the same size as the chocolate cake.
  3. Drizzle some of the salted caramel sauce on top of the cheesecake.
  4. Set the other layer of 8-inch cake on top of the cheesecake.
  5. Cover the cake with a crumb coat of chocolate buttercream.
  6. Press mini chocolate chips into the side of the cake, making sure to cover the sides completely.
  7. 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.

Top 4 Mistakes People Usually Make and How to Avoid Them

1. Overmixing the Cheesecake Batter

Avoidance: Mix the batter only until smooth and creamy, and refrain from overmixing to prevent a dense texture.

2. Baking the Chocolate Cake for Too Long

Avoidance: Regularly check the cake with a toothpick, and remove it from the oven once it comes out mostly clean to avoid dryness.

3. Neglecting the Water Bath for Cheesecake

Avoidance: Ensure the water bath is set up to maintain moisture during baking, preventing cracks in the cheesecake.

4. Skipping the Crumb Coat in Buttercream Application

Avoidance: Apply a crumb coat to create a smooth surface for the final layer, ensuring a polished appearance.

FAQ for 5 Questions about this Recipe

1. Can I use low-fat cream cheese for the cheesecake?

Yes, you can use low-fat cream cheese as a substitute, but it may affect the texture and richness of the cheesecake.

2. Is it necessary to use decaf coffee in the chocolate cake?

No, regular coffee can be used if you don’t mind the caffeine. The decaf option is for those looking to reduce caffeine intake.

3. Can I make the cake ahead and refrigerate it overnight?

Absolutely! In fact, refrigerating the assembled cake overnight enhances the flavors and allows for easier slicing.

4. Can I freeze the leftover cake?

Yes, you can freeze the cake for up to a month. Make sure to wrap it tightly in plastic wrap and place it in an airtight container.

5. Can I omit the salted caramel sauce?

While the salted caramel adds a delightful flavor, you can omit it if you prefer a less sweet dessert.


Indulge in the symphony of flavors that is the Perfect Chocolate Cake Caramel Dream. With a rich history and foolproof steps, this dessert is sure to become a staple in your repertoire. Avoid common mistakes, follow the FAQ for a seamless baking experience, and treat yourself to a slice of this heavenly creation. Your taste buds will thank you!

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