Mint Chocolate Fudge Cheesecake Cake

Directions

1. Preheat oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
4. Gradually add the dry ingredients alternating with milk, mixing until smooth. Divide batter evenly between the prepared pans.
5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
6. For the cheesecake filling, beat cream cheese and sugar until smooth. Add eggs, vanilla, and peppermint extract, mixing until fully incorporated. Fold in chopped chocolate. Chill slightly if too soft.
7. To assemble, place one cake layer on a serving plate, spread the mint cheesecake filling evenly on top, then place the second cake layer over it.
8. For the ganache, heat heavy cream until steaming, pour over chopped chocolate, and stir until smooth. Pour ganache over the cake, letting it drip naturally down the sides.
9. Decorate with fresh mint leaves, chocolate shavings, or mint chocolate pieces. Chill briefly before serving for best texture.

Recipe Details

Prep Time: 40 minutes
Cook Time: 30 minutes
Chill/Set Time: 30 minutes
Total Time: About 1 hour 40 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Use spearmint extract or a few drops of mint liqueur instead of peppermint extract.
• Add a thin layer of chocolate ganache between the cake and cheesecake for extra indulgence.
• Swap dark chocolate chips for white chocolate for a sweeter flavor.
• Sprinkle crushed candy canes on top for a festive touch.

Serving Suggestions