Ingredients
– 1 cup unsalted butter
– 2 cups granulated sugar
– 1 cup brown sugar, packed
– 4 large eggs
– 1 cup all-purpose flour
– 1 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 16 ounces cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract (for cheesecake)
– 1 cup caramel sauce (store-bought or homemade)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Saucepan (for caramel)
– Measuring cups and spoons
– Parchment paper
Step-by-Step Instructions
First, I start by preheating my oven to 350°F (175°C) and greasing the bottom of my springform pan. I line it with parchment paper for easy removal later. In a mixing bowl, I melt the unsalted butter and mix it with both sugars until well combined. Then, I add the eggs, one at a time, letting each one blend in perfectly before adding the next. Finally, I sift in the flour, cocoa powder, and salt, and mix until it’s a rich, chocolatey batter. The smell is so heavenly already! (See the next page below to continue steps…)