Mint Chocolate Fudge Cheesecake Cake
Indulge in a slice of pure decadence with this creamy, dreamy Mint Chocolate Fudge Cheesecake Cake, bursting with irresistible chocolate-mint flavor.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch Round Cake Pans
- Springform Pan
- Saucepan
Ingredients
Cake Ingredients
- 1 box chocolate cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
Cheesecake Layer Ingredients
- 16 oz cream cheese, softened 2 packages of 8 oz each
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon mint extract
- 1/4 cup sour cream
Fudge Ganache Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 teaspoon vanilla extract
Toppings
- Crushed mint chocolate candies or mint chocolate chips for garnish
- Fresh mint leaves optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, combine cake mix, vegetable oil, eggs, and water. Beat until just combined and smooth. Divide batter evenly between the prepared pans.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Lower oven temperature to 325°F (165°C). In a mixing bowl, beat softened cream cheese until creamy. Add sugar and mix until combined.
- Beat in eggs, one at a time, scraping the bowl as needed. Add vanilla extract, mint extract, and sour cream. Mix until smooth.
- Pour mixture into a greased 9-inch round springform or cake pan. Bake for 35-40 minutes, or until edges are set and the center is slightly jiggly. Cool at room temperature, then refrigerate for at least 2 hours.
- Place chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream until just simmering (not boiling). Pour over chocolate chips and let sit for 2 minutes. Add vanilla extract, then stir until smooth and glossy. Let cool slightly until thickened but still pourable.
- Place one chocolate cake layer on a serving plate. Top with the chilled cheesecake layer. Set the second cake layer over the cheesecake. Pour ganache over the top, spreading to the edges and letting it drip down the sides.
- Garnish with crushed mint chocolate candies or chips, and fresh mint leaves if desired. Chill for 1 hour before slicing and serving for best results.
Notes
Keep leftover cake refrigerated, tightly covered, for up to 5 days. For longer storage, slice the cake and wrap each piece well in plastic wrap and foil before freezing for up to 2 months.