Description
Indulge in the ultimate fusion of flavors with this Mint Chocolate Fudge Cheesecake Cake. A creamy cheesecake layer is sandwiched between moist chocolate cake and topped with a refreshing mint buttercream and rich chocolate ganache. Perfect for any special occasion or just a sweet treat, this cake is sure to impress!
Ingredients
Scale
Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Mint Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 ½ tsp mint extract
- 3–4 tbsp heavy cream
- Green food coloring (optional)
Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Garnishes (optional):
- Crushed mint chocolate candies
- Chocolate shavings
Instructions
For the Chocolate Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, beat the sugar, eggs, milk, oil, and vanilla until smooth. Gradually mix in the dry ingredients.
- Add Boiling Water: Slowly add boiling water, mixing until combined. The batter will be thin.
- Bake: Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Cheesecake Layer:
- Prepare the Cheesecake: Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix Ingredients: Beat softened cream cheese, sugar, and vanilla extract until smooth. Add eggs, one at a time, mixing after each addition.
- Bake: Pour the batter into the springform pan and bake for 40-45 minutes, or until the center is set but slightly jiggly.
- Chill: Let the cheesecake cool completely, then refrigerate for 2-3 hours.
For the Mint Buttercream:
- Cream Butter: In a large bowl, beat softened butter until creamy.
- Add Powdered Sugar: Gradually add powdered sugar, beating until fluffy.
- Add Flavoring: Add mint extract, heavy cream, and green food coloring (if using). Beat until smooth, adjusting the cream for desired consistency.
For the Chocolate Ganache:
- Heat Cream: In a small saucepan, heat the cream until it just begins to simmer.
- Add Chocolate: Pour the hot cream over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Cool: Allow the ganache to cool for 5-10 minutes until slightly thickened.
Assemble the Cake:
- Layer the Cake: Place one chocolate cake layer on a serving platter. Top with the chilled cheesecake, then place the second chocolate cake layer on top.
- Frost the Cake: Spread the mint buttercream evenly over the entire cake.
- Drip the Ganache: Carefully pour the chocolate ganache over the top, allowing it to drip down the sides.
- Garnish: Garnish with crushed mint chocolates and chocolate shavings if desired.
Final Step:
Let the assembled cake chill for 30 minutes before slicing and serving. Enjoy!
Notes
- The chocolate cake layers and cheesecake can be prepared ahead of time and stored in the refrigerator or freezer until ready to assemble.
- To freeze the assembled cake, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 45 minutes
- Chill Time: 3 hours
- Cook Time: 1 hour 20 minutes