Mint Chocolate Cheesecake Cake

Mint Chocolate Cheesecake Cake

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Mint Chocolate Cheesecake Cake

A stunning layered dessert combining rich chocolate cake, creamy mint cheesecake, and decadent chocolate ganache!


Ingredients

For the Chocolate Cake Layers:

  • 1¾ cups (220g) all-purpose flour
  • 1¾ cups (350g) granulated sugar
  • ¾ cup (65g) cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot coffee (or hot water)

For the Mint Cheesecake Layer:

  • 16 oz (450g) cream cheese, softened
  • ⅔ cup (130g) granulated sugar
  • 2 large eggs
  • ¼ cup (60ml) heavy cream
  • 1 tsp peppermint extract
  • ½ tsp vanilla extract
  • Green food coloring (optional)
  • ½ cup (90g) mini chocolate chips

For the Chocolate Ganache:

  • 1 cup (180g) dark chocolate chips
  • ½ cup (120ml) heavy cream
  • 1 tbsp butter

For Decoration (Optional):

  • Andes mints, chopped
  • Whipped cream
  • Chocolate shavings

Instructions

1. Bake the Chocolate Cake Layers

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment.
  2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, oil, and vanilla; mix until smooth. Stir in hot coffee (batter will be thin).
  4. Divide batter evenly between pans. Bake for 25–30 mins. Cool completely.

2. Make the Mint Cheesecake Layer

  1. Reduce oven to 325°F (160°C). Wrap the bottom of a springform pan with foil (to prevent leaks).
  2. Beat cream cheese and sugar until smooth. Add eggs, cream, peppermint, and vanilla. Mix in green food coloring (if using) and chocolate chips.
  3. Pour into the pan. Bake for 35–40 mins until set but slightly jiggly. Chill 4+ hours.

3. Assemble the Cake

  1. Place one chocolate layer on a plate. Top with the chilled cheesecake layer, then the second chocolate layer.

4. Add Ganache

  1. Heat cream until steaming. Pour over chocolate chips and butter; let sit 2 mins, then stir until smooth.
  2. Pour ganache over the cake, letting it drip down the sides.

5. Decorate & Chill

  • Garnish with Andes mints, whipped cream, or chocolate shavings. Refrigerate 1 hour before slicing.

Tips for Success

✔ Use room-temperature ingredients for smooth batter and cheesecake.
✔ Chill cheesecake thoroughly to prevent layers from sliding.
✔ For a stronger mint flavor, add ½ tsp extra peppermint extract.

This showstopping cake is a mint-chocoholic’s dream—perfect for birthdays or holidays!