Prepare to dazzle your taste buds with this mint chocolate cheesecake cake, a show-stopping dessert that combines the creamy richness of cheesecake with the refreshing zing of mint and the deep, luxurious flavor of chocolate. Perfect for any occasion that calls for something spectacular.
Why This Recipe Works
- The combination of mint and chocolate is a timeless duo that brings a refreshing contrast to the rich, creamy cheesecake.
- Layering the cheesecake between moist chocolate cake layers ensures every bite is perfectly balanced.
- Using high-quality cocoa powder and fresh mint elevates the flavors beyond your average dessert.
- The recipe includes tips for ensuring your cheesecake layer is perfectly smooth and crack-free.
- It’s versatile, with suggestions for variations to suit any taste or occasion.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 tsp peppermint extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Green food coloring (optional)
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures your cake will be light and fluffy without any lumps.
Mix the Wet Ingredients
In another bowl, beat the eggs, milk, oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay!
Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Prepare the Mint Cheesecake Layer
While the cakes cool, beat the cream cheese and sugar until smooth. Add the peppermint extract and a few drops of green food coloring if using. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.
Assemble the Cake
Place one cake layer on your serving plate. Spread the mint cheesecake mixture evenly over the top. Carefully place the second cake layer on top. Chill the cake for at least 2 hours before serving to allow the flavors to meld and the cheesecake layer to set.
Tips and Tricks
For the smoothest cheesecake layer, make sure your cream cheese is at room temperature before mixing. If you’re short on time, you can speed up the cooling process for the cake layers by placing them in the refrigerator. To prevent the cake from sticking to the pan, consider using parchment paper rounds in addition to greasing and flouring the pans. For an extra minty flavor, you can add a few drops of peppermint extract to the chocolate cake batter. And for a professional finish, dust the top of the cake with cocoa powder or drizzle with melted chocolate before serving.
Recipe Variations
- For a chocolate mint explosion, add chocolate chips to the cheesecake layer.
- Swap the peppermint extract for orange extract and orange food coloring for a chocolate orange version.
- Make it a mocha mint cake by adding a tablespoon of instant espresso powder to the cake batter.
- For a nutty twist, sprinkle chopped Andes mints or crushed peppermint candies between the layers.
- Turn it into a frozen dessert by freezing the assembled cake for 4 hours before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just be sure to store it in the refrigerator until you’re ready to serve.
Can I use a different type of extract?
Yes, feel free to experiment with different extracts to change up the flavor profile. Almond or vanilla would work well, though you may want to adjust the amount since peppermint is quite strong.
How do I prevent my cheesecake layer from cracking?
The key is to not overmix the cheesecake layer once you’ve added the whipped cream. Also, chilling the cake allows the cheesecake layer to set properly, reducing the risk of cracks.
Summary
This mint chocolate cheesecake cake is a decadent dessert that combines the best of both worlds: rich chocolate cake and creamy mint cheesecake. With tips for success and plenty of variations, it’s sure to become a favorite for any occasion.
