A decadent dessert that combines rich chocolate cake, creamy mint cheesecake, and a luscious chocolate fudge topping, perfect for special occasions or a sweet treat!
Ingredients:
For the Chocolate Cake:
• 1 ¾ cups (220g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (45g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk
For the Mint Cheesecake Layer:
• 16 oz (450g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ tsp mint extract
• 2 tbsp all-purpose flour
• Green food coloring (optional)
For the Chocolate Fudge Layer:
• 1 cup (180g) semi-sweet chocolate chips
• ½ cup (120ml) heavy cream
• 2 tbsp unsalted butter
For the Garnish:
• Fresh mint leaves (optional)
• Mini chocolate chips or chocolate shavings (optional)
Directions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. Make the Chocolate Cake: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. In another bowl, mix the sugar, vegetable oil, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
3. Prepare the Mint Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mint extract, and flour until just combined. If desired, add a few drops of green food coloring for a festive touch. Pour the cheesecake mixture over the cooled chocolate cake layer and smooth the top.
4. Bake the Cheesecake: Bake the cheesecake layer for 40-45 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Make the Chocolate Fudge Layer: In a small saucepan over low heat, combine the chocolate chips, heavy cream, and butter. Stir until melted and smooth. Allow to cool slightly before pouring over the chilled cheesecake layer.
6. Garnish and Serve: Once the fudge layer has set, garnish with fresh mint leaves and mini chocolate chips or chocolate shavings if desired. Slice and serve this indulgent Mint Chocolate Fudge Cheesecake Cake to impress your guests!
Nutritional Information:
Kcal: Approximately 350 kcal per serving | 
Servings: 12 servings
