Chocolatey, caramel-y, cheesecake-y goodness, all in one cake.
For chocolate cake layers:
1 cup butter, softened at room temperature
1 1/2 cups white granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk
1 1/2 cups all-purpose flour
1/2 cup dark cocoa powder
4 teaspoons baking powder
1/2 teaspoon salt
For no-bake cheesecake filling:
3, 8 ounces bricks (680 grams cream cheese, softened at room temperature
1/2 cup (122 grams sour cream
3/4 cup (229 grams sweetened condensed milk
2 teaspoons vanilla
1/2 cup (90 grams each: dark chocolate chips, white chocolate chips
1 1/2 tablespoon (11 gram unflavored gelatin
2-3 tablespoons (44 milliliters) water
Chopped chocolate or caramels
Prepare the chocolate cake first. Preheat oven to 350°F. Line a large (12x19) baking sheet with parchment paper and spray sides with nonstick spray.
In a large bowl, cream together the butter and sugar. Add the eggs and vanilla extract and beat until light and fluffy. Pour in the milk.
In separate bowl, combine the dry ingredients: flour, cocoa powder, salt and baking powder. Using a sifter, add the dry ingredients and mix just until combined; do not over-mix!
Pour cake batter into prepared pan and spread evenly to the edges. Bake cake in preheated oven for about 30 minutes, or until the center is set and toothpick inserted into center comes out clean. Remove the cake from the oven and let it cool.
Prepare the cheesecake filling. Place the cream cheese in a stand mixer bowl and beat for 8-10 minutes until light and fluffy. Scrape down the sides of the bowl often to get all the cream cheese mixed.
Add the sour cream, sweetened condensed milk and vanilla. Continue to mix for a few minutes until ingredients are well-combined.
Place the two different chocolates into separate bowls. Using a double boiler or microwave, melt the chocolate until smooth; set aside.
Prepare the gelatin. Dissolve the gelatin in water in a small bowl. Heat the gelatin in the microwave for 1 minute, stirring every 10 seconds, until gelatin is smooth and melted. If using sheet gelatin, allow the gelatin to bloom for at least 5 minutes.
Next, temper the gelatin. Add about 1 cup of the cheesecake filling to the gelatin and whisk until well-combined. Add the tempered gelatin into the remaining cheesecake filling. Mix on high speed for a few minutes and scrape down sides of bowl often.
Working quickly, divide the cheesecake filling between the two bowls of melted chocolate. Using a spatula, fold each chocolate and filling together.
Return to the cooled cake and cut out 2 circles, each 8 inches in diameter. Transfer 1 cake circle to a springform pan, or a cake pan lined with plastic wrap.
Spread chocolate cheesecake filling on top of the cake layer. Drizzle with caramel sauce and chocolate syrup. Top with second cake layer, then add the white chocolate cheesecake mixture. Drizzle top with more caramel and chocolate.
Transfer the cake into the refrigerator to set. Garnish with chopped chocolate or caramels.