Ingredients
For the Cake Layers:
– 2 1/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup vegetable oil
– 1 3/4 cups granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
For the Cheesecake Layer:
– 16 oz (450g) cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Caramel Nut Topping:
– 1/2 cup unsalted butter
– 1 cup brown sugar
– 1/4 cup heavy cream
– 1/2 cup chopped pecans
– 1/2 cup chopped hazelnuts (or walnuts)
Instructions
Step 1: Make the Cheesecake Layer
Preheat your oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper.
Beat the cream cheese and sugar in a medium bowl until smooth.
Add the eggs and vanilla extract, beating until fully combined.
Pour the mixture into the prepared pan and bake for 25-30 minutes, or until set. Let cool completely and refrigerate.
Step 2: Prepare the Cake Layers
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Step 3: Make the Caramel Nut Topping
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream.
Bring to a simmer and cook for 2-3 minutes, stirring constantly. Remove from heat and stir in the chopped nuts. Let cool slightly.
Step 4: Assemble the Cake
Place one chocolate cake layer on a serving plate. Spread a thin layer of caramel nut topping.
Gently place the cheesecake layer on top. Spread another layer of caramel nut topping over the cheesecake.
Add the second chocolate cake layer and pour the remaining caramel nut topping over the top, allowing it to drip down the sides.
Step 5: Garnish and Serve
Sprinkle extra nuts on top for garnish.
Slice and serve immediately or refrigerate for 2-3 hours to allow the layers to set.
Tips for Success
Even Layers: Use a serrated knife to level the cake layers if needed.
Cheesecake Stability: Chill the cheesecake layer thoroughly before assembling to prevent it from breaking.
Storage: Store leftovers in the refrigerator for up to 3 days.
Enjoy!
