Mint Chocolate Cheesecake Cake
A luscious cheesecake layer atop moist chocolate cake, enveloped in creamy mint frosting—a dessert that pleases both the eyes and the taste buds!
Ingredients
For the Chocolate Cake
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 0.5 cups vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 3 tbsp all-purpose flour
- 1.5 cups crushed mint chocolate cookies (like Thin Mints)
For the Mint Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.25 cup heavy cream
- 1 tsp peppermint extract
- a few drops of green food coloring (optional)
- Chocolate ganache for drizzling (optional)
- Additional mint chocolate cookies for decoration (optional)
Instructions
Make the Chocolate Cake
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract. Mix until well combined.
- Finally, add the boiling water and mix. Divide the batter between the two pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool completely.
Prepare the Cheesecake Filling
- In another bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the flour and crushed mint chocolate cookies.
Bake the Cheesecake
- Pour the cheesecake mixture into a springform pan, lined with parchment paper and greased.
- Bake at 325°F (163°C) for about 45-50 minutes until the edges are set but the center is still slightly wobbly.
- Allow it to cool completely in the pan before removing.
Whip Up the Mint Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and heavy cream, mixing until light and fluffy.
- Add in the peppermint extract and a touch of green food coloring if using.
Assemble
- Once everything has cooled down, place one layer of chocolate cake on your serving plate.
- Spread a layer of mint frosting on top, followed by the cheesecake layer.
- Top with the second chocolate cake layer and cover the entire cake with the remaining frosting.
- If you’re feeling fancy, drizzle some chocolate ganache over the top and sprinkle with crushed cookies.
Notes
If your frosting is too stiff, add a splash more cream until you reach a fluffy consistency. Store leftovers in an airtight container in the fridge for up to 5 days, or can be frozen for later enjoyment.