Chocolate Mint Cheesecake Cake

Chocolate Mint Cheesecake Cake is a delicious dessert that combines the rich flavors of chocolate with refreshing mint. This cake has a chocolate layer topped with creamy mint cheesecake and smooth chocolate ganache. It’s perfect for celebrations or just a sweet treat at home.

Why Make This Recipe

If you love chocolate and mint, this cake is a must-try! It’s impressive in looks and taste, making it great for birthday parties, holidays, or just a weekend indulgence. The combination of the soft chocolate cake with the creamy mint cheesecake is sure to delight your taste buds. Plus, it’s a fun recipe to make!

How to Make Chocolate Mint Cheesecake Cake

Making this Chocolate Mint Cheesecake Cake is straightforward and enjoyable. Follow these steps to create your own delicious dessert.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup hot water
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp peppermint extract
Green food coloring (optional)
1/2 cup mini chocolate chips
1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
1 tsp peppermint extract

Directions

Preheat your oven to 325°F (165°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with dry ingredients. Mix until just combined.
Slowly add hot water to the batter, mixing on low speed until smooth.
Divide the batter evenly between prepared cake pans.
In another large bowl, beat the cream cheese until smooth.
Add sugar and beat until creamy. Add eggs one at a time, beating well after each addition.
Stir in peppermint extract and green food coloring (if using) until the desired mint color is achieved. Fold in mini chocolate chips.
Spoon the mint cheesecake mixture evenly over the chocolate cake batter in each pan. Gently spread to cover.
Bake in the preheated oven for 50-60 minutes, or until the cheesecake layer is set and the cake springs back when touched lightly.
In a small saucepan, heat heavy cream over medium heat until just simmering. Remove from heat and stir in the chopped chocolate until smooth and melted. Stir in peppermint extract until incorporated.
Once baked, let the cakes cool in pans for 15 minutes. Then, remove from pans and cool completely on wire racks.
Place one cake layer on a serving plate. Pour half of the chocolate ganache over top, spreading evenly with a spatula.
Carefully place the second cake layer on top. Pour the remaining ganache over the top of the cake, allowing it to drip down the sides.
Refrigerate the cake for at least 2 hours to set the ganache and cheesecake layers.
Slice and serve your decadent Chocolate Mint Cheesecake Cake!

How to Serve Chocolate Mint Cheesecake Cake

Serve this cake chilled or at room temperature. It’s lovely on its own but can also be paired with a scoop of vanilla ice cream or some whipped cream to add even more delight!

How to Store Chocolate Mint Cheesecake Cake

Store any leftover cake in the refrigerator. Cover it well with plastic wrap or in an airtight container to keep it fresh. The cake will be good for about 3-4 days in the fridge.

Tips to Make Chocolate Mint Cheesecake Cake

Make sure your ingredients are at room temperature for better mixing.
Do not overmix the batter; just mix until everything is combined.
Use quality chocolate for the ganache for the best flavor.
Let the cake cool completely before adding the ganache to avoid melting it.

Variation

Feel free to switch up the mint flavor by using mint chocolate chips instead of mini chocolate chips. You can even add crushed Oreos to the cheesecake layer for extra texture and flavor!

FAQs

Can I use a different flavor extract instead of peppermint?
Yes! You can use vanilla or even almond extract if you prefer a different flavor.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
What if I don’t have heavy cream for the ganache?
You can use half-and-half or a milk substitute, though the ganache will be less rich and creamy.