Description
Sinful mint chocolate fudge cheesecake delivers a luxurious dessert experience that blends rich chocolate layers with cool mint undertones. Creamy cheesecake nestled between moist chocolate cake promises pure indulgence for chocolate enthusiasts craving an extraordinary sweet escape.
Ingredients
Scale
Primary Cake Ingredients:
- 1 3/4 cups (219 grams) all-purpose flour
- 1 1/2 cups (300 grams) granulated sugar
- 1 cup (100 grams) unsweetened cocoa powder
- 2 large eggs
- 1 cup (240 milliliters) milk
Leavening and Seasoning Ingredients:
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Liquid and Fat Ingredients:
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) boiling water
Instructions
- Prepare cake environment by heating oven to 350F (175C). Coat two 9-inch round cake pans with grease and flour.
- Create chocolate cake base by combining dry ingredients including flour, sugar, cocoa powder, baking powder, baking soda, and salt. Incorporate eggs, milk, oil, and vanilla extract. Blend thoroughly, then gently fold in boiling water until mixture becomes uniform.
- Distribute cake batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick emerges clean from center. Allow cakes to rest in pans for 10 minutes, then transfer to cooling racks.
- Craft cheesecake filling by whipping cream cheese and sugar until silky. Introduce sour cream, eggs, and mint extract, mixing until completely integrated. Gently fold mini chocolate chips into mixture.
- Reduce oven temperature to 325F (165C). Pour cheesecake filling over cooled cake layers. Bake 45-50 minutes until filling sets firmly. Cool completely at room temperature, then refrigerate minimum 4 hours.
- Develop rich fudge sauce by heating heavy cream until just simmering. Pour over chocolate chips and corn syrup. Allow 5 minutes resting, then stir until glossy and smooth.
- Whip mint frosting by blending butter and shortening until creamy. Gradually incorporate powdered sugar and milk, beating until velvety. Infuse with mint extract and optional green food coloring.
- Complete dessert by layering cake with mint frosting. Finish with elegant fudge sauce drizzle immediately before serving.
Notes
- Swap out regular flour for gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
- Add extra mini chocolate chips into the cheesecake layer for more intense chocolate texture and bursts of richness.
- Chill the cheesecake overnight for better flavor development and firmer texture that cuts cleanly.
- Use peppermint extract sparingly since it’s stronger than mint extract, adjusting to personal taste preference to avoid overwhelming flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 296 kcal
- Sugar: 30 g
- Sodium: 276 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 37 mg