Mint Chocolate Fudge Cheesecake Cake

If you’re looking for a dessert that combines rich flavors and creamy textures, then the Mint Chocolate Fudge Cheesecake Cake is perfect for you! This delightful cake layers chocolate cake, mint cheesecake, and a luscious fudge topping to create a sweet treat that’s sure to impress. Whether it’s for a birthday, special celebration, or just a weekend treat, this cake is always a hit!

Why Make This Recipe

This Mint Chocolate Fudge Cheesecake Cake stands out because it brings together three favorites: chocolate cake, rich cheesecake, and fudgy goodness. The refreshing mint adds a unique twist that makes each bite exciting. Plus, it’s a cake that not only tastes amazing but also looks stunning on a dessert table, making it perfect for impressing guests.

How to Make Mint Chocolate Fudge Cheesecake Cake

Making this cake is a fun process that involves a few steps but is definitely worth it in the end. With some simple ingredients and clear directions, you’ll be able to create a beautiful and delicious cake.

Ingredients:

1 3⁄4 cups (220g) all-purpose flour
1 1⁄2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (45g) unsweetened cocoa powder
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup (240ml) buttermilk
16 oz (450g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
1 1⁄2 tsp mint extract
2 tbsp all-purpose flour
Green food coloring (optional)
1 cup (180g) semi-sweet chocolate chips
1/2 cup (120ml) heavy cream
2 tbsp unsalted butter
Fresh mint leaves (optional)
Mini chocolate chips or chocolate shavings (optional)

Directions:

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 together the flour, baking powder, baking soda, salt, and cocoa powder. In a large bowl, mix the sugar, oil, eggs, and vanilla extract until smooth. Add the dry ingredients in two batches, alternating with the buttermilk. Divide the batter between the pans and bake for 25-30 minutes. Cool in the pans for 10 minutes, then transfer to wire racks.
Prepare the Mint Cheesecake Layer: Preheat the oven to 325°F (163°C). Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and mint extract. Add the flour and mix well. Pour the batter into a springform pan and bake for 45-50 minutes. Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
Prepare the Chocolate Fudge Layer: Heat the heavy cream and butter in a saucepan until simmering. Stir in the chocolate chips until smooth. Allow the fudge to cool.
Assemble the Cake: Trim the tops of the cooled cakes if needed. Place one cake layer on a serving plate, top with the mint cheesecake, and then add the second layer of chocolate cake. Pour the cooled fudge over the top and let it drizzle down the sides.
Garnish and Serve: Garnish with fresh mint leaves and chocolate shavings if desired. Slice and enjoy!

How to Serve Mint Chocolate Fudge Cheesecake Cake

Serve this cake chilled or at room temperature. A nice scoop of vanilla ice cream on the side pairs beautifully with the rich flavors of the cake. It’s also perfect for a special occasion, and everyone will love it!

How to Store Mint Chocolate Fudge Cheesecake Cake

Store any leftovers in the refrigerator. Cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh for about 4-5 days, but it’s so good, it might not last that long!

Tips to Make Mint Chocolate Fudge Cheesecake Cake

Make sure your cream cheese is softened to room temperature for the best texture in the cheesecake layer.
If you like a stronger mint flavor, feel free to adjust the mint extract to your taste.
Use high-quality chocolate chips for the fudge layer to enhance the flavor even more.
Decorate your cake with extra mint leaves and chocolate shavings for a beautiful presentation.

Variation

If you want to change things up, try adding a layer of crushed Oreos in between the cheesecake and chocolate cake layers for added texture and flavor. You could also experiment with different types of chocolate, such as dark or white chocolate, for the fudge layer.

FAQs

1. Can I make this cake ahead of time?

Yes, you can make the cake layers and cheesecake layer ahead of time. Just store them in the refrigerator. Assemble the cake on the day you plan to serve it.

2. What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5-10 minutes before using.

3. Can I freeze this cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw in the refrigerator overnight before serving.