Mint Chocolate Fudge Cheesecake Cake

Indulge in this decadent Mint Chocolate Fudge Cheesecake Cake, featuring rich chocolate cake layers, creamy mint cheesecake filling, and a luscious fudge sauce. Perfect for mint chocolate lovers!

Ingredients

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 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 Cheesecake Filling:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 teaspoon mint extract
  • 1/4 cup mini chocolate chips

For the Fudge Sauce:

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup light corn syrup

For the Mint Frosting:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon mint extract
  • Green food coloring (optional)

Directions

1. Prepare the Cake:

  • Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Mix Dry Ingredients: In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Combine Wet Ingredients: Add eggs, milk, oil, and vanilla extract. Mix until smooth, then stir in boiling water until well combined.
  • Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Prepare the Cheesecake Filling:

  • Beat Ingredients: Beat cream cheese and sugar until smooth. Add sour cream, eggs, and mint extract, mixing until well combined. Fold in mini chocolate chips.
  • Bake: Reduce oven temperature to 325°F (165°C). Pour the cheesecake filling over the cooled cake layers in the pans. Bake for 45-50 minutes, or until the filling is set. Cool completely at room temperature, then refrigerate for at least 4 hours.

3. Prepare the Fudge Sauce:

  • Heat Cream: Heat heavy cream in a small saucepan until it just begins to simmer.
  • Combine Ingredients: Pour over chocolate chips and corn syrup. Let sit for 5 minutes, then stir until smooth.

4. Prepare the Mint Frosting:

  • Beat Ingredients: Beat butter and shortening until creamy. Gradually add powdered sugar and milk, beating until smooth. Mix in mint extract and green food coloring, if desired.

5. Assemble the Cake:

  • Frost: Frost the cooled cake layers with mint frosting.
  • Drizzle: Drizzle with fudge sauce just before serving.

Servings and Timing

  • Prep Time: 30 minutes
  • Baking Time: 45-50 minutes
  • Chilling Time: 4 hours
  • Total Time: 5 hours 30 minutes
  • Servings: 12 slices

Variations

  • Flavor Twist: Substitute the mint extract with a different flavor extract for a unique twist.
  • Fudge Sauce: Use dark chocolate chips for a richer fudge sauce.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Reheating: Serve the cake chilled or allow it to come to room temperature before serving.

10 FAQs

  1. Can I use a different type of cake mix?
  • Yes, you can use a boxed chocolate cake mix if preferred.
  1. How can I prevent the cheesecake from cracking?
  • Bake at a lower temperature and avoid opening the oven door during baking.
  1. Can I freeze this cake?
  • Yes, freeze the cake layers separately before frosting for up to 3 months.
  1. What if my cheesecake filling is too runny?
  • Ensure the cake layers are completely cooled before adding the filling, and refrigerate for a longer time.
  1. Can I use non-dairy substitutes?
  • Yes, use non-dairy milk and vegan cream cheese for dairy-free options.
  1. How do I achieve a smooth frosting?
  • Beat the frosting well until light and fluffy, and ensure your butter and shortening are fully softened.
  1. What can I use instead of light corn syrup?
  • You can use dark corn syrup or honey as a substitute.
  1. How do I make the frosting a deeper green?
  • Add more green food coloring until the desired shade is achieved.
  1. Can I make this cake ahead of time?
  • Yes, it can be made up to 2 days in advance and stored in the refrigerator.
  1. How do I fix a broken cheesecake filling?
    • If the filling breaks or cracks, simply cover with frosting and garnish to hide imperfections.

Conclusion

This Mint Chocolate Fudge Cheesecake Cake is a delightful blend of rich chocolate, creamy cheesecake, and refreshing mint, making it a showstopper for any special occasion. Enjoy the layers of flavor and indulgence in every slice!

Print
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Mint Chocolate Fudge Cheesecake Cake


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  • Author: Lina Judi
  • Total Time: 1 hour 20 minutes

Description

This Mint Chocolate Fudge Cheesecake Cake is a delightful combination of rich chocolate cake, creamy mint-infused cheesecake filling, and luscious fudge sauce. Topped with mint frosting, it’s a decadent dessert perfect for any celebration!


Ingredients

Scale

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 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 Cheesecake Filling:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 teaspoon mint extract
  • 1/4 cup mini chocolate chips

For the Fudge Sauce:

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup light corn syrup

For the Mint Frosting:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon mint extract
  • Green food coloring (optional)

Instructions

  • Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Prepare Cake Batter: In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Mix until smooth, then stir in boiling water until well combined.
  • Bake Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  • Prepare Cheesecake Filling: For the cheesecake filling, beat cream cheese and sugar until smooth. Add sour cream, eggs, and mint extract, mixing until well combined. Fold in mini chocolate chips.
  • Bake Cheesecake Filling: Reduce oven temperature to 325°F (165°C). Pour the cheesecake filling over the cooled cake layers in the pans. Bake for 45-50 minutes, or until the filling is set. Cool completely at room temperature, then refrigerate for at least 4 hours.
  • Prepare Fudge Sauce: For the fudge sauce, heat heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate chips and corn syrup. Let sit for 5 minutes, then stir until smooth.
  • Prepare Mint Frosting: For the mint frosting, beat butter and shortening until creamy. Gradually add powdered sugar and milk, beating until smooth. Mix in mint extract and green food coloring, if desired.
  • Assemble Cake: To assemble, frost the cooled cake layers with mint frosting. Drizzle with fudge sauce just before serving.

Notes

  • Make sure the cake layers are completely cool before adding the cheesecake filling and frosting to avoid melting or mixing.
  • The mint frosting can be tinted with green food coloring for a festive look.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes

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