Description
Creamy mint chocolate cheesecake cake brings together rich chocolate layers and smooth mint cheesecake in a delightful dessert fusion. Indulgent slices promise a cool, refreshing chocolate experience that satisfies sweet cravings with elegant balance and pure deliciousness.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Liquid and Wet Ingredients:
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon mint extract
Cheesecake and Topping Ingredients:
- 8 ounces (225 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1/2 cup (120 ml) sour cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon mint extract
- 1/2 cup (120 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
- 1/2 teaspoon mint extract
Instructions
- Prepare the oven by heating to 350F (175C) and prepare two 8-inch round cake pans with a light grease and flour coating.
- Combine dry ingredients including flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl, whisking thoroughly to eliminate any potential lumps.
- Create a separate mixture of liquid components: oil, eggs, buttermilk, vanilla extract, and mint extract, blending until smooth and well-integrated.
- Gently fold the liquid mixture into the dry ingredients, stirring with careful, minimal strokes to prevent over-mixing and maintain a tender cake texture.
- Evenly distribute the cake batter between the prepared pans, ensuring balanced volume and smooth surface.
- Bake in the preheated oven for 25-30 minutes, checking doneness by inserting a toothpick into the cake’s center – it should emerge clean without any raw batter.
- Remove cakes from the oven and allow them to cool completely at room temperature, which prevents structural collapse and ensures optimal texture.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for lactose-intolerant individuals.
- Use gluten-free flour blend to make the cake suitable for those with wheat sensitivities.
- Experiment with natural mint extract or fresh mint leaves for a more vibrant, authentic mint flavor instead of artificial extracts.
- Allow cakes to cool completely to prevent cheesecake filling from melting and ensure structural integrity of the final dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg