Introduction

This Mint Chocolate Cheesecake Cake is a delightful treat that combines rich chocolate, creamy mint cheesecake, and fluffy mint buttercream. Perfect for special occasions or any time you want a show-stopping dessert with refreshing flavors.

A small layered chocolate cake is shown on a white plate, set on a white marble surface. The cake has two thick dark chocolate sponge layers, with a creamy green mint filling in between, making three visible layers total. The top of the cake is covered with dark chocolate sauce that drips down the sides. Fresh mint leaves and small chocolate chips decorate the top. The texture looks rich and moist, with smooth and creamy middle filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup buttermilk, room temperature
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee or hot water
16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs
½ teaspoon peppermint extract
A few drops green food coloring (optional)
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream or milk
½ teaspoon peppermint extract
Green food coloring (optional)
1 cup semi-sweet chocolate chips
½ cup heavy cream

Instructions

Step 1: Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease it. In a mixing bowl, beat the softened cream cheese and ½ cup granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the peppermint extract and green food coloring, if using. Pour the batter into the pan and bake for 35 to 40 minutes until the center is just set. Let cool completely, then freeze for 1 hour to firm up.
Step 2: Increase oven temperature to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and 2 cups sugar. Add eggs, buttermilk, vegetable oil, and vanilla extract, beating until combined. Slowly pour in hot coffee or water, mixing until smooth. Divide batter evenly between pans and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
Step 3: For the mint buttercream, beat the unsalted butter until light and fluffy. Gradually add powdered sugar alternated with heavy cream or milk, continuing to beat until smooth and fluffy. Stir in peppermint extract and add green food coloring to desired shade.
Step 4: To assemble, place one chocolate cake layer on a serving plate. Spread a thin layer of mint buttercream over it. Carefully place the chilled mint cheesecake layer on top. Add the second chocolate cake layer on top of the cheesecake. Frost the entire cake with the remaining mint buttercream, smoothing the sides and top. Chill for 30 minutes to set the frosting.
Step 5: (Optional) Heat the heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl, let sit 2 minutes, then stir until smooth. Allow ganache to thicken slightly. Drizzle over the chilled cake edges to create a drip effect. Garnish with chocolate curls or fresh mint leaves if desired.
Step 6: Slice and serve the cake chilled for best flavor. Enjoy the perfect balance of chocolate and mint with creamy cheesecake layers!

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and frosting.
For stronger mint flavor, add an extra ¼ teaspoon peppermint extract to the cheesecake or frosting.
If you prefer, substitute coffee with hot water to avoid a coffee taste in the chocolate cake layers.
Green food coloring is optional; it adds a festive mint look but does not affect flavor.
Freeze the cheesecake layer well before assembling to prevent it from sliding between cake layers.

Storage

Store the assembled cake in the refrigerator, covered, for up to 4 days. To serve, let it sit at room temperature for 15-20 minutes for easier slicing. Leftover cake can also be frozen wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A small, round cake with three layers is shown on a white plate. The top and bottom layers are dark brown chocolate cake, and the middle layer is light green mint cream with small dark pieces in it. A thick, shiny dark chocolate sauce drips down the sides from the top layer. There are small chocolate chips sprinkled around the top edge, with two fresh green mint leaves placed in the center. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake layer ahead of time?

Yes, preparing the cheesecake layer a day ahead and freezing it makes assembly easier and improves texture.

What can I use instead of peppermint extract?

You can substitute with fresh mint leaves steeped in warm cream for the frosting or omit it for a chocolate cheesecake flavor instead of mint.