I enjoy creating desserts that feel a little extra special, and this Chocolate Mint Cheesecake Cake brings together two favorites: rich chocolate cake and cool mint cheesecake. The combination feels refreshing, indulgent, and perfect for celebrations or anytime I want to impress with minimal fuss.
Why You’ll Love This Recipe
I love how this cake layers bold chocolate flavor with a creamy mint cheesecake swirl. I find the texture incredibly satisfying, with the softness of the cake meeting the smoothness of the cheesecake in every bite. I also appreciate that the ganache adds a glossy, elegant finish without needing complicated decorating skills. This dessert always feels both festive and comforting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup hot water
For the Mint Cheesecake:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp peppermint extract
Green food coloring (optional)
1/2 cup mini chocolate chips
For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
1 tsp peppermint extract
Directions
I preheat the oven to 325°F (165°C) and grease and flour two 9-inch round cake pans.
I whisk flour, baking powder, baking soda, salt, and cocoa powder in a medium bowl.
In a large bowl, I beat the butter and sugar until light and fluffy.
I add the eggs one at a time, beating after each addition, then stir in vanilla.
I alternate adding dry ingredients with sour cream, beginning and ending with dry ingredients, mixing just until combined.
I slowly pour in the hot water and mix on low until the batter is smooth.
I divide the batter evenly between the cake pans.
Mint Cheesecake Layer:
8. I beat cream cheese until smooth, then add sugar and mix until creamy.
9. I add the eggs one at a time, beating well after each one.
10. I stir in peppermint extract and green food coloring (if using).
11. I fold in the mini chocolate chips.
Layering and Baking:
12. I spoon the cheesecake mixture over the cake batter in each pan and gently spread it.
13. I bake for 50–60 minutes, or until the cheesecake is set and the cake springs back lightly to the touch.
Ganache:
14. I heat the cream in a saucepan until just simmering, then remove it from the heat and stir in the chopped chocolate until melted and smooth.
15. I mix in the peppermint extract.
Assembly:
16. I let the cakes cool in their pans for 15 minutes, then transfer them to wire racks to cool completely.
17. I place one layer on a serving plate and pour half of the ganache over the top.
18. I add the second layer and pour the remaining ganache over it, letting it drip down the sides.
19. I chill the cake for at least 2 hours so the layers and ganache set perfectly.
Servings And Timing
I find that this cake serves about 12–14 people. The hands-on preparation usually takes me around 35 minutes, baking takes about 50–60 minutes, and chilling requires at least 2 hours.
Variations
I sometimes use white chocolate chips in the cheesecake for a sweeter contrast.
I replace peppermint extract with spearmint extract when I want a softer mint flavor.
I add crushed chocolate mint candies on top for extra texture.
I swap the chocolate cake with a dark chocolate variation if I want a deeper cocoa flavor.
I tint the cheesecake layer a darker green for holiday themes.
Storage/Reheating
I store this cake in the refrigerator, covered, for up to 5 days. I don’t reheat it because the cheesecake layer tastes best chilled, but I do let slices sit at room temperature for about 10 minutes before serving to soften the texture slightly.
FAQs
How do I keep the cheesecake layer from sinking?
I make sure the batter underneath is evenly distributed and the cheesecake mixture is gently spread without pressing it in.
Can I make this cake ahead of time?
Yes, I often prepare it a day in advance because the flavors develop beautifully overnight.
Can I freeze the cake?
I freeze individual slices tightly wrapped for up to 2 months, thawing them overnight in the refrigerator.
Can I use boxed cake mix?
If I’m short on time, I use a chocolate cake mix, but I keep the homemade cheesecake and ganache for the best flavor.
Do I have to use food coloring?
No, I skip it when I prefer a natural look; it doesn’t affect the flavor at all.
Conclusion
I love how this Chocolate Mint Cheesecake Cake blends creamy, cool, and chocolatey elements into one striking dessert. It feels special enough for celebrations yet simple enough for any weeknight I want a treat. Every slice gives me that perfect mix of rich cake and refreshing mint, making it a favorite in my kitchen.
This Chocolate Mint Cheesecake Cake combines layers of moist chocolate cake with a creamy mint cheesecake swirl and a glossy peppermint ganache, creating a refreshing and indulgent dessert perfect for celebrations.
Total Time:3 hours (including chilling)
Yield:12–14 servings
Ingredients
For the Chocolate Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup hot water
For the Mint Cheesecake:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp peppermint extract
Green food coloring (optional)
1/2 cup mini chocolate chips
For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
1 tsp peppermint extract
Instructions
Preheat oven to 325°F (165°C). Grease and flour two 9-inch round cake pans.
Whisk flour, baking powder, baking soda, salt, and cocoa powder in a bowl.
Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and sour cream, starting and ending with dry ingredients.
Gradually add hot water, mixing on low until smooth. Divide batter between pans.
For cheesecake: Beat cream cheese until smooth. Add sugar and mix until creamy.
Add eggs one at a time, then peppermint extract and food coloring (if using). Fold in mini chocolate chips.
Spoon cheesecake mixture over cake batter in each pan and gently spread.
Bake for 50–60 minutes, until cheesecake is set and cake springs back to the touch.
Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
For ganache: Heat cream until just simmering. Pour over chopped chocolate. Let sit, then stir until smooth. Mix in peppermint extract.
Place one cake layer on a serving plate. Pour half the ganache over it.
Top with the second layer and pour remaining ganache over, letting it drip down sides.
Chill cake for at least 2 hours before serving.
Notes
Use room temperature ingredients for smooth mixing.
Don’t overmix the cheesecake layer to keep it light.
Ganache should be cool and thick enough to control the drip effect.
Chill the cake well for clean slicing.
Food coloring is optional and doesn’t affect taste.
