Mint Chocolate Cheesecake Cake.

Indulge in the rich and refreshing flavors of Mint Chocolate Cheesecake Cake, a stunning dessert perfect for any occasion. This layered delight features a moist chocolate cake, creamy mint cheesecake filling, and a glossy mint chocolate ganache that ties it all together. With its unique flavor combination and eye-catching presentation, it’s sure to impress friends and family. Whether you're an experienced baker or a beginner, this recipe is a masterpiece worth making!

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Ingredients

For the Chocolate Cake:

1 ¾ cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

For the Mint Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

1 cup sour cream

1 teaspoon peppermint extract

Green food coloring (optional)

For the Mint Chocolate Ganache:

1 cup heavy cream

8 oz semi-sweet chocolate, chopped

1 teaspoon peppermint extract

For Decoration:

Whipped cream

Chocolate shavings

Fresh mint leaves

Instructions

Preheat and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Chocolate Cake:

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Add the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed until well combined.

Stir in the boiling water until the batter is smooth (it will be thin).

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Mint Cheesecake Layer:

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until well combined.

Add vanilla extract, peppermint extract, and mix well.

Add the eggs one at a time, mixing slowly after each addition.

Fold in the sour cream until smooth. If using, add a few drops of green food coloring for a minty hue.

Pour the mixture into a 9-inch round springform pan and smooth the top.

Bake in a water bath at 325°F (163°C) for about 50-60 minutes, until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.

Refrigerate for at least 4 hours, or overnight.

Prepare the Mint Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until just simmering.

Remove from heat and add the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth.

Stir in the peppermint extract and set aside to cool slightly.

Assemble the Cake:

Once the cake and cheesecake layers are completely cool, place one chocolate cake layer on a serving plate.

Carefully remove the cheesecake from the springform pan and place it on top of the first chocolate cake layer.

Add the second chocolate cake layer on top of the cheesecake.

Glaze with Ganache:

Pour the cooled mint chocolate ganache over the top of the cake, allowing it to drip down the sides.

Use a spatula to spread any excess ganache around the sides if needed.

Decorate:

Once the ganache has set slightly, decorate with dollops of whipped cream, chocolate shavings, and fresh mint leaves for a beautiful finish.

Prep Time, Total Time, Servings:

30 min | 7 hours (including chilling) | Serves 12