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Mint Chocolate Fudge Cheesecake Cake

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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!

Ingredients

  • 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

  • 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)

  • For the Chocolate Fudge Layer:

    • 1 cup (180g) semi-sweet chocolate chips
    • ½ cup (120ml) heavy cream
    • 2 tbsp unsalted butter

  • For the Garnish (optional):

    • Fresh mint leaves
    • Mini chocolate chips or chocolate shavings

Instructions

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Find it online: https://recipesbyjanet.com/mint-chocolate-fudge-cheesecake-cake/