Go Back

Mint Chocolate Cheesecake Cake

A delightful combination of rich chocolate cake and creamy mint cheesecake that promises to impress and satisfy any dessert lover.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1.75 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Mint Cheesecake Layer
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon peppermint extract
  • to taste green food coloring (optional) Use for fun minty hue.
For Garnish
  • to taste chocolate shavings or chips
  • to taste fresh mint leaves

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix until combined.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat until smooth, then stir in the boiling water.
Baking
  1. Pour the batter into two greased 9-inch round cake pans.
  2. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the cakes cool for 10 minutes, then remove from the pans and cool completely on wire racks.
Mint Cheesecake Layer
  1. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture, then add the peppermint extract and green food coloring if desired.
Assembly
  1. Once the chocolate cakes are cooled, place one layer on a serving dish.
  2. Spread half of the mint cheesecake mixture over the first cake layer.
  3. Add the second layer on top and then top it with the rest of the mint cheesecake.
Chilling and Serving
  1. Chill the cake in the fridge for at least 2 hours or overnight.
  2. Before serving, sprinkle with chocolate shavings and fresh mint.

Notes

Don't rush cooling the cakes; patience ensures a moist cake. Monitor the whipping cream closely to prevent it from turning into butter. Adjust peppermint extract for desired mint flavor.