Tall Multi-Layered Mint Chocolate Fudge Cheesecake Cake

This Tall Multi-Layered Mint Chocolate Fudge Cheesecake Cake combines rich fudge cake layers with creamy mint chocolate cheesecake filling, topped with decadent mint chocolate fudge sauce and creamy frosting. A perfect treat for chocolate lovers and special occasions.

Ingredients

For the Fudge Cake Layers:

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup boiling water

For the Mint Chocolate Cheesecake Filling:

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

For the Mint Chocolate Fudge Sauce:

• 1 cup heavy cream
• 1 cup mint chocolate chips
• 1 tablespoon butter
• 1/2 teaspoon peppermint extract

For the Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup mint chocolate chips

Directions

1. Prepare the Fudge Cake Layers:

• Preheat Oven: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
• Mix Dry Ingredients: In a large bowl, sift together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
• Mix Wet Ingredients: In a separate bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in boiling water until well combined.
• Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

2. Prepare the Mint Chocolate Cheesecake Filling:

• Preheat Oven: Preheat oven to 325°F (165°C). Grease the sides of a 9-inch springform pan.
• Mix Ingredients: In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Stir in vanilla extract, mint chocolate chips, and peppermint extract.
• Bake: Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. Cool completely before refrigerating for at least 4 hours or overnight.

3. Prepare the Mint Chocolate Fudge Sauce:

• Heat Cream: Heat heavy cream in a small saucepan until just simmering. Remove from heat and add mint chocolate chips and butter. Stir until smooth and well combined. Mix in peppermint extract. Let cool slightly before using.

4. Prepare the Cream Cheese Frosting:

• Beat Ingredients: In a large bowl, beat unsalted butter and cream cheese until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and mint chocolate chips.

5. Assemble the Cake:

• Level Cake Layers: Once the cakes and cheesecake are completely cool, level the cake layers if necessary.
• Layer and Frost: Assemble the cake by alternating layers of fudge cake and mint chocolate cheesecake. Frost the entire cake with cream cheese frosting.
• Decorate: Drizzle the mint chocolate fudge sauce over the top of the cake and let it cascade down the sides. Chill until ready to serve.

Servings and Timing

• Prep Time: 45 minutes
• Baking Time: 25-30 minutes (cake), 60-70 minutes (cheesecake)
• Total Time: Approximately 5 hours 30 minutes
• Servings: 12 slices

Variations

• Flavored Fudge Sauce: Experiment with different flavors of mint chocolate chips or add a touch of coffee for a mocha twist.
• Cheesecake Variations: Add crushed mint cookies or chocolate chunks to the cheesecake filling for extra texture.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Reheating: The cake is best served chilled. Allow it to come to room temperature for about 30 minutes before serving if preferred.

10 FAQs

1. Can I use a different type of chocolate for the fudge sauce?

• Yes, you can use dark or milk chocolate according to your preference.

1. Can I make this cake in advance?

• Yes, the cake can be made a day or two in advance. Store it covered in the refrigerator.

1. How can I prevent the cheesecake from cracking?

• Ensure the cheesecake is fully cooled in the oven before removing it and avoid overmixing the batter.

1. Can I freeze this cake?

• Yes, the cake can be frozen. Wrap it tightly and store for up to 3 months. Thaw in the refrigerator before serving.

1. What if I don’t have mint chocolate chips?

• You can substitute with regular chocolate chips and add a little extra peppermint extract to taste.

1. How do I know when the cheesecake is done?

• The cheesecake should be set in the center with a slight jiggle when the pan is gently shaken.

1. Can I use a different extract for the cheesecake?

• Yes, vanilla or almond extract can be used instead of peppermint extract for a different flavor profile.

1. How do I achieve a smooth frosting finish?

• Ensure the cream cheese and butter are well softened and beat the frosting until fluffy before applying.

1. Can I use a different pan size for the cheesecake?

• Yes, but adjust the baking time accordingly. Smaller pans may require less time.

1. What is the best way to slice the cake?
   • Use a sharp knife dipped in warm water for clean slices.

Conclusion

This Tall Multi-Layered Mint Chocolate Fudge Cheesecake Cake is a show-stopping dessert that brings together rich chocolate cake, creamy mint chocolate cheesecake, and luscious fudge sauce. Perfect for mint and chocolate enthusiasts, it’s a delightful treat for any celebration.

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