Description

A delicious blend of rich flavors and creamy textures, this Mint Chocolate Fudge Cheesecake Cake combines moist chocolate cake with a creamy mint cheesecake layer and luscious frosting, perfect for any occasion.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 cup (85g) unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups (400g) granulated sugar
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup (240ml) hot water
16 oz (450g) cream cheese, softened
1/2 cup (100g) granulated sugar
2 large eggs
1/2 tsp peppermint extract
A few drops of green food coloring (optional)
1 cup (225g) unsalted butter, softened
3 cups (375g) powdered sugar
3/4 cup (65g) unsweetened cocoa powder
1/2 cup (120ml) heavy cream
1 tsp vanilla extract
1/2 cup (90g) mini chocolate chips
Mint leaves or Andes mints for decoration

Instructions

Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
Sift and mix the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
In another bowl, combine granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract. Mix well.
Add the dry ingredients to the wet ingredients. Then, add the hot water and mix until smooth.
Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes. Let them cool.
For the mint cheesecake layer, preheat the oven to 325°F (163°C). Mix softened cream cheese, sugar, and eggs in a bowl until smooth.
Pour the cheesecake batter into a prepared 9-inch round pan and bake for 40-45 minutes. Let it cool and then freeze it for easier assembly.
For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, cocoa powder, heavy cream, and vanilla extract, mixing until smooth.
Assemble your cake by placing one chocolate layer on a serving plate. Spread frosting on top and place the cheesecake layer. Top with another chocolate layer and frost the top and sides of the cake.
Garnish with mini chocolate chips and mint leaves or Andes mints. Chill the cake in the refrigerator before serving.

Notes

Ensure your cream cheese is softened to room temperature for easier mixing. Use hot water to make the chocolate cake batter smoother and more moist. Refrigerating the cake before serving helps the flavors meld together.

Prep Time: 30 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 6g
Cholesterol: 70mg

Keywords: cake, cheesecake, dessert, mint chocolate, fudge cake