Food 17/02/2026 13:23

Mint Chocolate Fudge Cheesecake Cake

Layers of rich chocolate cake, cool mint cheesecake, and silky fudge ganache come together in this show-stopping Mint Chocolate Fudge Cheesecake Cake! A decadent dessert with a refreshing twist that’s sure to wow any crowd!

Ingredients (Serves 10–12)
Mint Cheesecake Layer

450 g (16 oz) cream cheese, softened

¾ cup granulated sugar

2 large eggs

½ cup sour cream

1 tsp vanilla extract

1–1½ tsp peppermint extract (don’t overdo it)

A few drops green food coloring (optional)

Chocolate Cake Layers

1¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups sugar

1½ tsp baking powder

1½ tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

½ cup vegetable oil

2 tsp vanilla extract

1 cup hot coffee or hot water

Chocolate Fudge Sauce

¾ cup heavy cream

1 cup dark chocolate chips

2 tbsp butter

1 tbsp corn syrup or honey (for shine)

Mint Chocolate Frosting

1 cup unsalted butter, softened

3–3½ cups powdered sugar

½ cup cocoa powder

2–3 tbsp heavy cream

½ tsp peppermint extract

Optional Toppings

Chocolate chips

Mint chocolate candies

Chocolate shavings

Instructions

1. Make the cheesecake layer

Preheat oven to 160°C (325°F). Line an 8-inch round pan with parchment.

Beat cream cheese and sugar until smooth.

Add eggs one at a time, then sour cream, vanilla, peppermint extract, and food coloring.

Pour into pan and bake for 40–45 minutes until just set.

Cool completely, then chill in the fridge at least 2 hours (overnight = elite move).

2. Bake the chocolate cake

Preheat oven to 175°C (350°F). Grease two 8-inch round pans.

Mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add eggs, buttermilk, oil, and vanilla. Mix well.

Slowly pour in hot coffee/water and mix until smooth (batter will be thin).

Divide batter evenly and bake 30–35 minutes.

Cool completely before assembling.

3. Make the fudge sauce

Heat heavy cream until just simmering.

Pour over chocolate chips and butter. Let sit 2 minutes, then stir smooth.

Stir in corn syrup/honey. Let cool slightly.

4. Make the frosting

Beat butter until fluffy.

Add powdered sugar and cocoa powder gradually.

Mix in cream and peppermint extract until smooth and spreadable.

5. Assemble the cake

Place one chocolate cake layer on a plate.

Spread a thin layer of fudge sauce.

Add the chilled mint cheesecake layer.

Spread another layer of fudge sauce.

Top with the second chocolate cake layer.

Frost the entire cake with mint chocolate frosting.

6. Final touch

Drizzle extra fudge sauce on top.

Decorate with chocolate chips, mint candies, or shavings.

Pro Tips

Chill the cake 30–60 minutes before slicing for clean layers.

Peppermint extract is strong - less is more.

This cake tastes even better the next day