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Mint Chocolate Cheesecake Cake Recipe

Mint Chocolate Cheesecake Cake Recipe
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★★★★★

4.7 from 27 reviews

This Mint Chocolate Cheesecake Cake is a decadent layered dessert that combines moist chocolate cake with a creamy mint-flavored cheesecake layer, finished with refreshing mint buttercream frosting and an optional rich chocolate ganache drip. Perfect for chocolate and mint lovers, this show-stopping cake is ideal for celebrations or indulgent treat days.

Ingredients

Scale

For the Chocolate Cake Layers:

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water

For the Mint Cheesecake Layer:

  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ teaspoon peppermint extract
  • A few drops green food coloring (optional)

For the Mint Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream or milk
  • ½ teaspoon peppermint extract
  • Green food coloring (optional)

For the Chocolate Ganache Drip (optional):

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

Instructions

  1. Prepare the Mint Cheesecake Layer: Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease it. In a mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the peppermint extract and, if using, green food coloring to achieve a light mint hue. Pour the batter into the prepared pan and bake for 35 to 40 minutes until the center is just set. Allow it to cool completely, then freeze the cheesecake layer for 1 hour to make it easier to handle later.
  2. Make the Chocolate Cake Layers: Increase oven temperature to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and sugar, whisking thoroughly. Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat until fully combined. Gradually pour in the hot coffee or water, mixing slowly until the batter is smooth. Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely on a wire rack.
  3. Prepare the Mint Buttercream Frosting: Using a stand mixer or hand mixer, beat the unsalted butter until it becomes light and fluffy. Gradually add powdered sugar, alternating with heavy cream or milk, continuing to beat until the frosting is smooth and fluffy. Stir in peppermint extract and add green food coloring until the desired mint color is reached.
  4. Assemble the Cake: Place one chocolate cake layer on a serving plate or cake stand. Spread a thin layer of mint buttercream frosting over the top. Carefully place the chilled mint cheesecake layer on top of this cake layer. Add the second chocolate cake layer on top of the cheesecake layer, followed by the final third layer if using (or repeat the layering if you trimmed and used layers differently). Frost the entire cake—including top and sides—with the remaining mint buttercream. Use a spatula to smooth the frosting evenly. Chill the cake in the refrigerator for 30 minutes to set the frosting.
  5. Add the Chocolate Ganache (optional): In a small saucepan, heat the heavy cream just until it begins to simmer. Pour it over the semi-sweet chocolate chips in a heatproof bowl and let it sit for 2 minutes. Stir gently until the chocolate is completely melted and the ganache is smooth. Let the ganache cool slightly until it thickens but is still pourable. Drizzle it carefully over the edges of the chilled cake, creating a drip effect. Garnish with chocolate curls, fresh mint leaves, or mini chocolate chips as desired.
  6. Serve: Slice the cake and serve chilled. Enjoy the rich flavors of chocolate combined with refreshing mint and creamy cheesecake layers!

Notes

  • For best results, use room temperature ingredients to ensure smooth batter and frosting.
  • If buttermilk is not available, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
  • The green food coloring is optional and can be adjusted to personal preference.
  • Freezing the cheesecake layer before assembly helps prevent mixing and tearing during cake assembly.
  • The chocolate ganache drip adds a beautiful finishing touch but can be omitted if desired.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for the best flavor and texture experience.

Nutrition

Keywords: Mint Chocolate Cheesecake, Layered Cake, Chocolate Cake, Mint Buttercream, Chocolate Ganache, Holiday Dessert, Festive Cake, Decadent Dessert

Find it online: https://maicook.com/mint-chocolate-cheesecake-cake-recipe/