Mint Cheesecake Cake (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour (for the cake).
02 -
1 cup unsweetened cocoa powder (for the cake).
03 -
2 cups granulated sugar (for the cake).
04 -
1 teaspoon baking powder (for the cake).
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2 teaspoons baking soda (for the cake).
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1 teaspoon salt (for the cake).
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2 large eggs (for the cake).
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1 cup milk (for the cake).
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1/2 cup vegetable oil (for the cake).
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2 teaspoons vanilla extract (for the cake).
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1 cup boiling water (for the cake).
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16 oz cream cheese, softened (for the cheesecake).
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1/2 cup granulated sugar (for the cheesecake).
14 -
2 large eggs (for the cheesecake).
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1/2 cup sour cream (for the cheesecake).
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1/4 cup all-purpose flour (for the cheesecake).
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1 teaspoon peppermint extract (for the cheesecake).
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Green food coloring (optional, for the cheesecake).
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1 cup unsalted butter, softened (for the frosting).
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1 1/2 cups unsweetened cocoa powder (for the frosting).
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5 cups powdered sugar (for the frosting).
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2/3 cup milk (for the frosting).
23 -
1 teaspoon vanilla extract (for the frosting).
24 -
1/2 teaspoon peppermint extract (for the frosting).
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
02 -
Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 -
Add eggs, milk, oil, and vanilla extract; beat on medium speed for 2 minutes. Stir in boiling water until well combined (batter will be thin).
04 -
Pour batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes, then transfer to wire racks to cool completely.
05 -
For the cheesecake layer: Preheat oven to 325°F (160°C) and grease a 9-inch round cake pan. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, peppermint extract, and green food coloring (optional). Pour into the prepared pan and smooth the top.
06 -
Bake cheesecake for 40-45 minutes, or until set in the center. Cool completely in the pan, then refrigerate until firm.
07 -
For the frosting: Beat butter until creamy. Add cocoa powder and powdered sugar, alternating with milk, beating until smooth. Mix in vanilla and peppermint extracts.
08 -
Assemble the cake: Place one chocolate fudge cake layer on a serving plate and frost the top. Place the cheesecake layer on top and frost again. Add the second chocolate cake layer and frost the top and sides of the entire cake.
09 -
Chill the cake for at least 1 hour before serving to allow the layers to set.
# Notes:
01 -
Use green food coloring for a more vibrant minty look, but it's optional.
02 -
Chilling the cake for at least an hour before serving helps the layers set properly.