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Mint Chocolate Cheesecake Cake

This luscious creation combines the rich flavors of chocolate and creamy cheesecake with a refreshing hint of mint, perfect for any celebration or indulgent treat.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 1.75 cups 1 and 3/4 cups all-purpose flour
  • 1.5 tsp 1 and 1/2 tsp baking powder
  • 0.5 tsp 1/2 tsp baking soda
  • 0.75 cup 3/4 cup unsweetened cocoa powder
  • 1 cup 1 cup granulated sugar
  • 0.25 cup 1/4 cup packed brown sugar
  • 0.5 tsp 1/2 tsp salt
  • 1 cup 1 cup buttermilk
  • 0.5 cup 1/2 cup vegetable oil
  • 1 tsp 1 tsp vanilla extract
  • 2 large 2 large eggs
  • 0.5 cup 1/2 cup hot water
For the Mint Chocolate Cheesecake Layer
  • 16 oz 16 oz cream cheese, softened
  • 1 cup 1 cup granulated sugar
  • 0.25 cup 1/4 cup sour cream
  • 1 tsp 1 tsp vanilla extract
  • 0.5 tsp 1/2 tsp peppermint extract
  • 2 large 2 large eggs
  • 0.25 cup 1/4 cup chopped dark chocolate or chocolate chips for extra chocolate flavor
For the Frosting
  • 1 cup 1 cup heavy cream
  • 3 tbsp 3 tbsp powdered sugar
  • 0.5 tsp 1/2 tsp peppermint extract
  • Chocolate shavings or crushed mint chocolate candies for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Making the Cake Layers
  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cocoa powder, granulated sugar, brown sugar, and salt.
  2. Add the buttermilk, vegetable oil, vanilla extract, and eggs. Mix until just combined.
  3. Carefully stir in the hot water until the batter is smooth.
  4. Divide the batter evenly between the prepared pans.
  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Preparing the Cheesecake Layer
  1. Lower the oven temperature to 325°F (160°C).
  2. In a large bowl, beat the cream cheese with the granulated sugar until smooth.
  3. Add the sour cream, vanilla extract, and peppermint extract. Mix in the eggs one at a time, being careful not to overmix.
  4. Stir in the chopped chocolate.
  5. Pour the cheesecake batter into a greased 9-inch springform pan.
  6. Bake for 50-60 minutes or until the center is set but slightly jiggly.
  7. Allow it to cool in the oven with the door slightly ajar for about an hour before refrigerating for at least 4 hours or overnight.
Making the Frosting
  1. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
  2. Beat in the peppermint extract for that fresh minty kick.
Assembling the Cake
  1. Once everything is cool, place one chocolate cake layer on a serving plate or cake stand.
  2. Spread a layer of the mint chocolate cheesecake on top, then add the second cake layer.
  3. Frost the top and sides of the cake with the whipped cream.
  4. For a finishing touch, sprinkle chocolate shavings or crushed mint chocolates on top.

Notes

Chill Your Cream Cheese: A softened cream cheese is essential for a smooth cheesecake. Make it in Stages: If you’re strapped for time, consider breaking this recipe up. Bake the cakes one day and assemble them the next. Don’t Skimp on the Mint: If you’re a mint lover like I am, don’t hesitate to amp up the peppermint extract in the frosting. Just remember, a little goes a long way!