Description
Silky mint chocolate fudge cheesecake beckons with irresistible layers of creamy indulgence. Rich chocolate and cool mint dance together, promising a luxurious dessert experience that transports you to dessert paradise with each delectable bite.
Ingredients
Scale
Primary Ingredients (Cake):
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup boiling water
Cheesecake and Frosting Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 teaspoon peppermint extract
- Green food coloring (optional)
- 1 cup unsalted butter, softened
- 1 1/2 cups unsweetened cocoa powder
- 5 cups powdered sugar
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and dust three 9-inch round cake pans with flour to prevent sticking.
- Combine all dry ingredients in a large mixing bowl, sifting together flour, cocoa powder, sugar, baking powder, baking soda, and salt to ensure smooth blending.
- Incorporate wet ingredients by adding eggs, milk, oil, and vanilla extract. Blend on medium speed for approximately 2 minutes until fully integrated. Gently fold in boiling water, creating a thin, consistent batter.
- Distribute batter evenly across prepared cake pans. Bake for 30-35 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire cooling racks to reach room temperature completely.
- For cheesecake layer, reduce oven temperature to 325°F (160C). Grease a 9-inch cake pan. Cream together cream cheese and sugar until smooth and uniform.
- Gradually incorporate eggs one at a time into cream cheese mixture. Blend in sour cream, flour, peppermint extract, and optional green food coloring until well combined.
- Pour cheesecake batter into prepared pan, smoothing the surface. Bake for 40-45 minutes until center is set. Cool entirely at room temperature, then refrigerate until firm.
- Prepare frosting by whipping butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk. Beat until smooth and glossy.
- Incorporate vanilla and peppermint extracts into frosting, mixing thoroughly.
- Assemble cake by placing first chocolate layer on serving plate. Spread frosting evenly across the layer. Carefully position chilled cheesecake layer on top.
- Add second chocolate cake layer and frost entire cake, covering top and sides completely with mint chocolate frosting.
- Refrigerate cake for minimum 1 hour before serving to allow layers to set and flavors to meld.
Notes
- Choose gluten-free flour and cocoa powder for a celiac-friendly version, ensuring everyone can enjoy this decadent dessert.
- Adjust peppermint extract to personal taste, starting with less and gradually adding more for perfect minty balance without overwhelming flavor.
- Ensure cream cheese is room temperature to prevent lumps and create smooth, silky cheesecake texture that blends seamlessly with cake layers.
- Prepare cake components a day in advance, refrigerating each layer separately to streamline assembly and enhance flavor development.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 564
- Sugar: 58 g
- Sodium: 203 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 71 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 90 mg