Description
A delightful dessert combining layers of chocolate cake, mint cheesecake, and a luscious fudge topping for a rich and impressive treat.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Heat the heavy cream and butter in a saucepan until simmering. Stir in the chocolate chips until smooth. Allow the fudge to cool.
- 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 with fresh mint leaves and chocolate shavings if desired. Slice and enjoy!
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cheesecake, chocolate cake, dessert, mint, fudge