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Mint Chocolate Fudge Cheesecake Cake Recipe

Mint Chocolate Fudge Cheesecake Cake Recipe
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★★★★★

4.9 from 18 reviews

A rich and indulgent Mint Chocolate Fudge Cheesecake Cake featuring moist chocolate cake layers, a creamy mint-flavored cheesecake center, smooth chocolate fudge ganache, and a refreshing mint buttercream frosting. Perfect for mint and chocolate lovers seeking a decadent dessert with impressive layers and bold flavors.

Ingredients

Scale

Chocolate Cake Layers

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 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 vanilla extract
  • 1 cup hot water

Mint Cheesecake Layer

  • 2 packages (8 ounces each) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • A few drops green food coloring (optional)

Chocolate Fudge Ganache

  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter

Mint Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • 2–3 tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • A few drops green food coloring (optional)

For Decoration

  • Chocolate shavings or curls
  • Mini chocolate chips
  • Fresh mint leaves

Instructions

  1. Make the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and mix until the batter is smooth. Slowly stir in the hot water; the batter will be thin, which is normal. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the centers comes out clean. Allow the cakes to cool completely in their pans.
  2. Prepare the Mint Cheesecake Layer: Reduce the oven temperature to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition to incorporate without overbeating. Stir in the peppermint extract and a few drops of green food coloring for color if desired. Pour the cheesecake batter into the prepared pan and bake for 40 to 45 minutes, or until the center is set and slightly firm to the touch. Let the cheesecake cool completely, then chill it in the refrigerator until firm before assembling the cake.
  3. Make the Fudge Ganache: Heat the heavy cream in a saucepan until it just begins to simmer—do not boil. Pour the hot cream over the finely chopped semi-sweet chocolate and unsalted butter in a heatproof bowl. Let this sit for 2 minutes to melt the chocolate, then whisk gently until the ganache is smooth and glossy. Allow the ganache to cool slightly before using it on the cake to prevent melting other layers.
  4. Prepare the Mint Buttercream Frosting: In a large bowl, beat the softened unsalted butter until creamy and fluffy. Gradually add the powdered sugar, alternating with 2 to 3 tablespoons of heavy cream to achieve a smooth, spreadable consistency. Mix in the peppermint extract and add a few drops of green food coloring if desired to give the frosting a minty hue. Adjust the consistency by adding more cream or powdered sugar as needed.
  5. Assemble the Cake: Place one cooled chocolate cake layer on a serving plate. Spread a thin, even layer of the prepared fudge ganache on top of this layer. Carefully center the chilled mint cheesecake layer on top of the ganache. Spread another layer of fudge ganache over the cheesecake. Finally, place the second chocolate cake layer on top, pressing gently to adhere all layers together.
  6. Frost the Cake: Use a spatula to spread the mint buttercream frosting evenly over the entire surface of the cake, smoothing the edges and top. For an elegant finish, drizzle additional fudge ganache over the top of the frosted cake, allowing some ganache to drip naturally down the sides.
  7. Decorate & Serve: Garnish the cake with chocolate shavings or curls, mini chocolate chips, and fresh mint leaves for visual appeal and added texture. Slice and serve this rich, layered mint chocolate fudge cheesecake cake to your guests and enjoy an indulgent dessert experience.

Notes

  • Ensure the cream cheese is fully softened for a smooth mint cheesecake layer without lumps.
  • Do not overmix the cheesecake batter after adding eggs to avoid cracks during baking.
  • Allow the fudge ganache to cool to room temperature before assembling to prevent melting the frosting and cheesecake.
  • Use a serrated knife dipped in hot water and wiped dry to slice clean cake layers.
  • Chilling the cheesecake layer overnight enhances flavor and firmness for easier assembly.
  • Green food coloring in the cheesecake and frosting is optional but adds a festive minty appearance.
  • Store the assembled cake in the refrigerator due to the cream cheese and buttercream components.

Nutrition

Keywords: Mint chocolate cake, fudge cheesecake cake, mint frosting, layered cake dessert, chocolate fudge ganache, indulgent dessert, mint chocolate lovers

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