Decadent Mint Chocolate Fudge Cheesecake Cake
ndulge in the rich and refreshing flavors of this Mint Chocolate Fudge Cheesecake Cake. With layers of moist chocolate cake, creamy mint cheesecake, and a fudgy chocolate ganache, this dessert is perfect for any celebration!
Ingredients:
For the Cheesecake Layer:
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract
• A few drops of green food coloring (optional)
For the Cake Layers:
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup boiling water
For the Chocolate Fudge Ganache:
• 8 oz semisweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
For the Garnish:
• Fresh mint leaves
• Chocolate shavings or curls
• Crushed mint candies (optional)
Directions:
1. Prepare the Cheesecake Layer:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, peppermint extract, and green food coloring (if using) until fully combined.
Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until the center is set. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
2. Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Prepare the Chocolate Fudge Ganache:
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Add the butter, then stir until the mixture is smooth and glossy.
4. Assemble the Cake:
Place one chocolate cake layer on a serving plate and spread a thin layer of ganache over the top. Carefully place the chilled mint cheesecake layer on top of the cake.
Spread another thin layer of ganache over the cheesecake layer. Top with the second chocolate cake layer.
Pour the remaining ganache over the top of the cake, allowing it to drip down the sides.
5. Garnish and Serve:
Decorate the cake with fresh mint leaves, chocolate shavings, and crushed mint candies (if using).
Chill the cake for at least 1 hour before serving to allow the flavors to meld.
Prep Time: 45 mins | Cook Time: 1 hr 10 mins | Total Time: 6 hrs (includes chilling) | Servings: 12 | Calories: 520 kcal
