A decadent, layered dessert featuring rich chocolate cake, creamy mint cheesecake, and a smooth chocolate fudge topping. This show-stopping treat is perfect for holidays, birthdays, or any special occasion!
Why You’ll Love This Recipe
If you’re looking for the ultimate mint chocolate dessert, this Mint Chocolate Fudge Cheesecake Cake delivers everything: a soft and moist chocolate base, a silky mint cheesecake center, and a luxurious layer of chocolate ganache. It’s the kind of dessert that turns heads and satisfies every sweet tooth.
Ingredients
For the Chocolate Cake Layer:
-
1 ¾ cups (220g) all-purpose flour
-
1 ½ tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
½ cup (45g) unsweetened cocoa powder
-
1 cup (200g) granulated sugar
-
½ cup (120ml) vegetable oil
-
2 large eggs
-
1 tsp vanilla extract
-
1 cup (240ml) buttermilk
For the Mint Cheesecake Layer:
-
16 oz (450g) cream cheese, softened
-
1 cup (200g) granulated sugar
-
3 large eggs
-
1 tsp vanilla extract
-
1 ½ tsp mint extract
-
2 tbsp all-purpose flour
-
Green food coloring (optional, for a festive mint hue)
For the Chocolate Fudge Topping:
-
1 cup (180g) semi-sweet chocolate chips
-
½ cup (120ml) heavy cream
-
2 tbsp unsalted butter
Optional Garnishes:
-
Fresh mint leaves
-
Mini chocolate chips or chocolate shavings
How to Make Mint Chocolate Fudge Cheesecake Cake
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. Prepare the Chocolate Cake Layer
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl, mix the sugar, oil, eggs, and vanilla extract. Gradually add the dry ingredients, alternating with the buttermilk, and mix until smooth.
Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
3. Make the Mint Cheesecake Layer
Beat the cream cheese and sugar until creamy. Add eggs one at a time, mixing well. Stir in vanilla, mint extract, and flour. Add green food coloring if desired.
Pour the cheesecake mixture over the cooled cake layer. Smooth the top.
4. Bake the Cheesecake Layer
Bake for 40–45 minutes, or until edges are set but the center is slightly jiggly. Turn off the oven and let the cake sit inside for 1 hour. Cool to room temperature, then refrigerate for at least 4 hours (or overnight).
5. Make the Chocolate Fudge Topping
In a saucepan over low heat, melt the chocolate chips, cream, and butter until smooth. Cool slightly, then pour over the chilled cheesecake layer.
6. Garnish and Serve
Once the fudge has set, top with fresh mint leaves and chocolate chips or shavings. Slice and enjoy your gorgeous mint chocolate cheesecake cake!
Expert Tips
-
Room Temperature Ingredients: For the smoothest cheesecake texture, use room-temperature cream cheese and eggs.
-
Make Ahead: This cake is best when chilled overnight, making it perfect for prepping in advance.
-
Customization: Use dark chocolate chips for a richer topping or add crushed peppermint candies for a holiday twist.
Storage
-
Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
-
Freezer: Freeze individual slices for up to 2 months. Wrap tightly in plastic and foil.
Recipe FAQs
Can I use peppermint extract instead of mint extract?
Yes, but peppermint is stronger. Start with 1 tsp and adjust to taste.
Can I make this in a regular cake pan?
A springform pan is ideal for easy removal, but a deep 9-inch cake pan can work with parchment and care.
Nutritional Information
-
Prep Time: 30 minutes
-
Cook Time: 1 hour
-
Chill Time: At least 4 hours
-
Total Time: 1 hour 30 minutes + chilling
-
Servings: 12
-
Calories: Approx. 350 kcal per serving
