How to Make Mint Chocolate Cheesecake Cake
Step 1: Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Mix until smooth.
- Stir in boiling water (batter will be thin).
- Divide the batter between the prepared pans and bake for 30-35 minutes. Let them cool completely.
Step 2: Make the Mint Cheesecake
- Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each.
- Stir in vanilla, peppermint extract, and food coloring. Fold in the mini chocolate chips.
- Pour the batter into the prepared pan and bake for 40-45 minutes. Let it cool, then refrigerate for at least 4 hours.
Step 3: Assemble the Cake
- Place one chocolate cake layer on a serving plate.
- Gently place the chilled mint cheesecake on top.
- Add the second chocolate cake layer.
Step 4: Make the Chocolate Ganache
- Heat the heavy cream until steaming but not boiling.
- Pour over the chopped chocolate and let sit for a minute. Stir until smooth.
- Mix in the butter for a glossy finish.
Step 5: Frost and Garnish
- Pour the ganache over the cake, letting it drip down the sides.
- Garnish with chocolate shavings, whipped cream, or sprinkles.
- Let the cake set before slicing.
Storing Information
- Refrigerator: Store the cake in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions
Can I use a box cake mix instead of homemade chocolate cake?
Yes! If you’re short on time, a boxed chocolate cake mix works great. Just follow the package instructions and bake in two 9-inch pans.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers and cheesecake a day ahead, then assemble and frost the next day.
How do I prevent my cheesecake from cracking?
Make sure not to overmix the batter and bake it in a water bath for even heat distribution. Let it cool gradually in the oven with the door slightly open.
Can I use milk chocolate instead of semisweet for the ganache?
Yes, but keep in mind that milk chocolate is sweeter. You may want to reduce the sugar in the cake slightly.
What can I use instead of peppermint extract?
If you don’t have peppermint extract, you can use crème de menthe liqueur or omit it for a plain vanilla cheesecake.
How do I get clean slices when cutting the cake?
Use a sharp knife and wipe it clean between cuts for neat slices.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking blend, and make sure all other ingredients are gluten-free.
Conclusion
This Mint Chocolate Cheesecake Cake is a show-stopping dessert that combines the best of chocolate and mint flavors. Whether for a birthday, holiday, or just because, this cake will impress everyone! If you loved this
