Description
This Easy Mint Chocolate Cheesecake Cake is a show-stopping dessert made with a moist chocolate cake, a mint-infused cheesecake center, and a glossy chocolate ganache topping. Refreshing, rich, and layered with love.
Ingredients
Chocolate Cake:
1.75 cups all-purpose flour
0.75 cups unsweetened cocoa powder
1.5 teaspoons baking powder
1.5 teaspoons baking soda
0.5 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup buttermilk
0.5 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water
Mint Cheesecake Layer:
16 oz cream cheese, softened
0.5 cup granulated sugar
2 large eggs
0.5 teaspoon peppermint extract
Green food coloring (optional)
0.25 cup sour cream
Chocolate Ganache:
1 cup semi-sweet chocolate chips
0.5 cup heavy cream
Garnish:
Crushed mint chocolates (e.g., Andes)
Fresh mint leaves
Instructions
1. Preheat oven to 350°F (175°C) and line two 9-inch round cake pans.
2. In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla. Combine wet and dry, then mix in hot water until smooth.
4. Divide batter between pans and bake 25–28 minutes. Cool completely.
5. Lower oven to 325°F (160°C) and prep a 9-inch cheesecake pan with parchment and grease.
6. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in peppermint, sour cream, and food coloring if using.
7. Spread into pan and bake 35–40 minutes. Chill completely for 2+ hours.
8. Heat cream until just simmering, then pour over chocolate chips. Let sit 2–3 mins, then stir until smooth. Cool.
9. Place one cake layer down, then cheesecake, then top cake layer.
10. Pour cooled ganache over top, letting it drip.
11. Garnish with chopped mint chocolates and mint leaves.
12. Chill 1–2 hours before slicing.
Notes
You can make the cheesecake layer a day ahead for easier assembly.
For a stronger mint flavor, increase peppermint extract slightly.
Store leftovers in the fridge up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
Keywords: mint chocolate cake, cheesecake cake, ganache dessert, layered cake, easy chocolate dessert