Mint Chocolate Fudge Cheesecake Cake
This Mint Chocolate Fudge Cheesecake Cake is a decadent dessert that combines a rich chocolate cake, a creamy mint cheesecake layer, and a smooth chocolate fudge topping. Perfect for special occasions, it’s a treat that beautifully balances the refreshing mint flavor with indulgent chocolate. Whether you’re making it for a birthday or just to satisfy your sweet tooth, this mint chocolate dessert is sure to impress!
- Prep Time: 45 minutes
- Chill Time: 4 hours minimum (or overnight)
- Cook Time: 1 hour 30 minutes (including baking for cake and cheesecake)
- Total Time: About 6 hours (including chilling)
- Yield: 12-16 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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For the Chocolate Cake:
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (45g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
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For the Mint Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp mint extract
- 2 tbsp all-purpose flour
- Green food coloring (optional)
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For the Chocolate Fudge Layer:
- 1 cup (180g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 2 tbsp unsalted butter
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For the Garnish (optional):
- Fresh mint leaves
- Mini chocolate chips or chocolate shavings
Instructions
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Prepare the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cocoa powder.
- In a large bowl, mix sugar, oil, eggs, and vanilla extract until smooth. Add the dry ingredients in two batches, alternating with buttermilk. Stir until combined.
- Divide batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
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Prepare the Mint Cheesecake Layer:
- Preheat the oven to 325°F (163°C).
- Beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla and mint extract.
- Add flour and mix until combined. Optionally, add green food coloring.
- Pour into a 9-inch springform pan lined with parchment paper and bake for 45-50 minutes until slightly jiggly in the center. Cool in oven with door ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
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Prepare the Chocolate Fudge Layer:
- In a small saucepan, heat heavy cream and butter over medium heat until simmering.
- Remove from heat and stir in chocolate chips until smooth. Let the fudge cool to room temperature.
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Assemble the Cake:
- Once cakes and cheesecake have cooled, level the cake layers. Place one layer of cake on a serving plate, top with chilled cheesecake, then add the second cake layer.
- Pour cooled fudge over the top and let it drip down the sides.
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Garnish and Serve:
- Garnish with fresh mint leaves and mini chocolate chips or chocolate shavings if desired.
- Slice and enjoy!
Notes
- If you prefer a stronger mint flavor, increase the mint extract.
- The cake can be made a day ahead and stored in the refrigerator for better flavor.
- For decoration, consider adding crushed peppermint candies or a drizzle of white chocolate.