Chocolate Peppermint Cheesecake Cake
A delightful dessert combining layers of rich chocolate cake with creamy cheesecake filling, topped with peppermint-infused frosting, perfect for holiday celebrations.
Ingredients
For the Chocolate Cake
- 1.75 cups all-purpose flour Forms the foundation of your cake, creating a tender crumb.
- 0.5 cup unsweetened dark chocolate cocoa powder Adds a deep, rich chocolate flavor.
- 0.5 teaspoon kosher salt Elevates and balances the sweetness.
- 1 teaspoon baking soda A leavening agent.
- 0.5 teaspoon baking powder Works with baking soda for a light texture.
- 0.5 cup brewed coffee (cooled) Enhances chocolate flavor.
- 0.5 cup whole milk Contributes moisture.
- 0.5 cup unsalted butter (softened) Adds creaminess.
- 1.5 cups granulated sugar Sweetens the cake.
- 2 large eggs Binds the ingredients.
For the Cheesecake Layer
- 2 packages cream cheese (softened, 8 ounces each) The star of the cheesecake layer.
- 0.66 cup granulated sugar Sweetens the cheesecake filling.
- 1 pinch salt Balances flavors.
- 2 large eggs for the cheesecake Ensures proper setting of cheesecake.
- 0.25 cup sour cream Adds tanginess.
- 0.33 cup heavy whipping cream Creates a silky texture.
- 0.5 teaspoon peppermint extract For refreshing minty flavor.
- 0.5 cup Andes Peppermint Crunch baking chips Adds crunch and festive flair.
For the Frosting
- 1 cup unsalted butter (softened for frosting) Forms a creamy base.
- 5 cups powdered sugar Sweetens and thickens frosting.
- 0.5 cup heavy whipping cream for frosting Makes frosting creamy.
- 1 cup Andes Peppermint Crunch baking chips for garnish Enhances flavor and presentation.
Instructions
For the Cakes
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and kosher salt until evenly combined.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the cooled coffee and milk into the butter mixture until well combined.
- Gradually add your dry ingredients to the wet mixture, mixing just until incorporated.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Cheesecake Layer
- Preheat your oven to 325°F (160°C). Line the bottom of another 9-inch round cake pan with parchment paper and grease the sides.
- In a large bowl, beat the softened cream cheese and granulated sugar until creamy and smooth.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream, heavy whipping cream, salt, and peppermint extract until combined.
- Gently fold in the Andes Peppermint Crunch baking chips.
- Pour the cheesecake batter into the prepared pan and bake for 50-60 minutes, or until the center is set and the edges are slightly puffed.
- Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
For the Frosting
- In a mixing bowl, beat the softened unsalted butter until creamy.
- Gradually add the powdered sugar, mixing well to avoid a cloud of sugar.
- Pour in the heavy whipping cream and continue to beat until light and fluffy. Adjust with more cream or powdered sugar for desired consistency.
- Incorporate the peppermint extract for flavor.
- Allow the frosting to chill in the refrigerator for 15-30 minutes before spreading it on the cake.
Notes
Use high-quality ingredients for the best flavor. Let layers cool completely before frosting. For an extra festive touch, decorate with crushed candy canes.