Mint Chocolate Fudge Cheesecake Cake
A decadent triple-layer cake combining rich chocolate fudge cake layers, a mint-flavored cheesecake middle, and a luscious mint chocolate fudge frosting.
Equipment
- two 9-inch round cake pans
- one 9-inch springform pan
- Electric Mixer
- Offset spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour (for chocolate cake layers)
- 1 cup unsweetened cocoa powder (preferably Dutch-processed) (for cake)
- 2 cups granulated sugar (for cake)
- 1 teaspoon baking powder (for cake)
- 2 teaspoons baking soda (for cake)
- 1 teaspoon salt (for cake)
- 2 large eggs eggs (room temperature, for cake)
- 1 cup milk (whole or 2%)
- ½ cup vegetable oil (for cake)
- 2 teaspoons vanilla extract (for cake)
- 1 cup boiling water (to bloom cocoa, for cake)
- 16 oz cream cheese (softened, for cheesecake layer)
- ½ cup granulated sugar (for cheesecake layer)
- 2 large eggs eggs (for cheesecake layer)
- ½ cup sour cream (adds creaminess to cheesecake layer)
- ¼ cup all-purpose flour (to stabilize cheesecake layer)
- 1 teaspoon peppermint extract (for cheesecake layer)
- green food coloring (optional, a few drops for color)
- 1 cup unsalted butter (softened, for fudge frosting)
- 1½ cups unsweetened cocoa powder (for fudge frosting)
- 5 cups powdered sugar (for fudge frosting)
- ⅔ cup milk (for fudge frosting)
- 1 teaspoon vanilla extract (for fudge frosting)
- ½ teaspoon peppermint extract (for fudge frosting)
Instructions
- Make the cheesecake layer first: Preheat oven to 325 °F (≈163 °C). Grease and line a 9-inch springform pan.
- Beat softened cream cheese until smooth. Add sugar and flour; mix. Then add eggs one at a time, beating after each. Mix in sour cream, peppermint extract and green food coloring (if using). Pour into the prepared pan.
- Bake cheesecake layer until set on the edges and slightly jiggly in center (≈ 40-45 minutes). Cool completely, then chill in the fridge until firm.
- Next make the chocolate cake layers: Preheat oven to 350 °F (≈175 °C). Grease and line two 9-inch round cake pans.
- In a bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda and salt. In another, whisk eggs, milk, oil and vanilla. Combine wet and dry mixtures, then stir in boiling water until batter is thin.
- Divide batter evenly between pans and bake for about 30-35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes then transfer to wire racks until completely cool.
- While cakes cool, make the fudge frosting: Beat butter until creamy. Add cocoa powder and gradually alternate powdered sugar and milk, beating until smooth. Stir in vanilla and peppermint extracts.
- Assemble the cake: Place one chocolate cake layer on a serving plate. Top with the chilled cheesecake layer. Place the second cake layer on top. Frost the top and sides of the assembled cake with the fudge frosting. Chill for at least 1 hour before slicing to let layers set.
Notes
Chilling between layers helps keep the cake firm and makes slicing cleaner. Use room-temperature ingredients for smoother batter and frosting. Green food coloring is optional and purely aesthetic—flavor comes from peppermint extract. Give the cake a sharp, hot-dipped knife for clean slices.