Easy Mint Chocolate Cheesecake Cake

This recipe makes a tasty cake with a minty cheesecake layer. It’s broken into simple steps for older folks to follow easily. The ingredients stay the same, but the instructions are clear and straightforward.

Ingredients

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water

For the Mint Cheesecake Layer:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon peppermint extract
• Green food coloring (optional, just a drop)
• 1/4 cup sour cream

For the Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Optional Toppings:

• Crushed mint chocolates (like Andes candies)
• Chocolate curls
• Fresh mint leaves

Steps

Step 1: Get Ready

• Turn on the oven to 350°F (175°C).
• Grease two 9-inch round cake pans and one 9-inch springform pan. Line the bottoms with parchment paper for easy removal.
• Time: 5 minutes

Step 2: Make the Chocolate Cake Batter

• In a big bowl, mix these dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, and sugar.
• Add eggs, buttermilk, vegetable oil, and vanilla extract. Stir well with a whisk or spoon.
• Slowly pour in hot water while stirring. The batter will be runny, but that’s okay.
• Time: 5 minutes

Step 3: Bake the Chocolate Cakes

• Pour the batter evenly into the two round cake pans.
• Bake in the oven for 28–30 minutes. Check if done by poking a toothpick in the center; it should come out clean.
• Let the cakes cool completely in the pans.
• Baking Time: 30 minutes | Cooling Time: 30 minutes

Step 4: Make the Mint Cheesecake

• In another big bowl, beat the softened cream cheese and sugar with a hand mixer until smooth.
• Add eggs, peppermint extract, sour cream, and a drop of green food coloring (if you want it green). Mix until creamy.
• Time: 7 minutes

Step 5: Bake the Cheesecake

• Pour the cheesecake batter into the springform pan.
• Lower the oven to 325°F (163°C) and bake for 45–50 minutes. The center should be slightly wobbly but set.
• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
• Put it in the fridge for at least 4 hours, or overnight is best.
• Baking & Chilling Time: 6 hours

Step 6: Make the Chocolate Ganache

• Heat the heavy cream in a small pot until it starts to bubble (don’t boil).
• Put chocolate chips in a bowl. Pour the hot cream over them.
• Wait 1–2 minutes, then stir until smooth and shiny.
• Time: 5 minutes

Step 7: Put the Cake Together

• Place one chocolate cake on a plate.
• Carefully put the chilled cheesecake layer on top.
• Add the second chocolate cake on top of the cheesecake.
• Pour the ganache over the top cake and spread it gently to the edges.
• Time: 10 minutes

Step 8: Decorate and Chill

• Sprinkle crushed mint chocolates or chocolate curls on top. Add fresh mint leaves if you like.
• Put the cake in the fridge for 20 minutes to set the ganache before cutting.
• Time: 20 minutes

Step 9: Serve

• Slice the cake carefully and enjoy!

Total Time: About 7 hours (includes baking, cooling, and chilling)