This Mint Chocolate Fudge Cheesecake Cake combines rich chocolate fudge cake layers, creamy mint cheesecake, and decadent mint chocolate fudge frosting into one irresistible dessert. Perfect for celebrations or indulgent moments, this cake is a showstopper!
Why You’ll Love This Recipe
- Three incredible layers: Fudgy chocolate cake, creamy mint cheesecake, and silky frosting in one dessert.
- Bold flavors: Perfect balance of rich chocolate and refreshing mint.
- Holiday-friendly: The green cheesecake layer makes it festive for St. Patrick’s Day or Christmas.
- Impressive yet approachable: Simple steps for a bakery-quality result.
Ingredients
For the Chocolate Fudge Cake Layers:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Mint Cheesecake Layer:
- 16 ounces 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)
For the Mint Chocolate Fudge Frosting:
- 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
Kitchen Equipment Needed
- Three 9-inch round cake pans
- Large mixing bowls
- Electric mixer
- Sifter
- Spatula
- Wire cooling racks
- Parchment paper
- Offset spatula (for frosting)
Step-by-Step Instructions
Step 1: Prepare the Chocolate Fudge Cake Layers
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
- Stir in the boiling water until fully combined. The batter will be thin.
- Divide the batter evenly among the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Prepare the Mint Cheesecake Layer
- Preheat the oven to 325°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, flour, peppermint extract, and food coloring (if using) until well combined.
- Pour the cheesecake batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until the center is set.
- Cool completely in the pan on a wire rack, then refrigerate until firm.
Step 3: Prepare the Mint Chocolate Fudge Frosting
- In a large mixing bowl, beat the butter until creamy.
- Add the cocoa powder and powdered sugar, alternating with milk, beating until smooth and fluffy.
- Mix in the vanilla and peppermint extracts. Adjust consistency with more milk or powdered sugar as needed.
Step 4: Assemble the Cake
- Place one chocolate cake layer on a serving plate or cake stand. Spread a thin layer of frosting on top.
- Gently place the mint cheesecake layer on top of the frosted cake. Add another thin layer of frosting.
- Top with the second chocolate cake layer. Frost the top and sides of the cake with the remaining frosting, smoothing it with an offset spatula.
Step 5: Decorate and Serve
- Garnish the cake with chocolate shavings, mint candies, or a drizzle of melted chocolate, if desired.
- Chill the cake for 30 minutes to firm up before slicing.
- Slice and serve to enjoy the perfect combination of chocolate and mint!
Serving and Storage Tips
- Serving: Serve chilled or at room temperature. For clean slices, wipe the knife clean between cuts.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices or the entire cake for up to 2 months. Thaw in the refrigerator overnight before serving.
Variations
- Double Chocolate: Add chocolate chips to the cake batter for extra richness.
- Thin Mint Style: Use crushed chocolate-mint cookies as a garnish or between the layers.
- White Chocolate Mint: Swap the cocoa powder in the frosting for melted white chocolate.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free baking mix.
Helpful Notes
- Ensure all ingredients are at room temperature for smoother mixing.
- Use gel food coloring for a more vibrant green without adding too much liquid.
- Allow each layer to cool completely to prevent the cake from sliding during assembly.
Tips from Well-Known Chefs
- Ina Garten: “Use the best-quality cocoa powder and chocolate you can find for exceptional flavor.”
- Mary Berry: “Level your cake layers with a serrated knife for a professional finish.”
- Nigella Lawson: “Chill the cheesecake layer well before assembling for easier handling.”
Frequently Asked Questions
Q: Can I make the components ahead of time?
A: Yes! Bake the cake layers and cheesecake up to 2 days in advance. Store the cake at room temperature and the cheesecake in the fridge.
Q: Can I omit the green food coloring?
A: Absolutely! The color is optional and won’t affect the flavor.
Q: What if I don’t have three cake pans?
A: Bake the chocolate cake layers in batches, reusing the pan after cleaning and greasing it.
Q: Can I use pre-made frosting?
A: While homemade frosting is recommended for its flavor, pre-made frosting can be used for convenience.
Q: How can I make this cake nut-free?
A: Ensure all ingredients, especially extracts and chocolate, are nut-free.
This Mint Chocolate Fudge Cheesecake Cake is a dessert dream come true. With its layers of rich chocolate and refreshing mint, it’s sure to impress at any celebration!
