Mint Chocolate Fudge Cheesecake Cake
A chocolate cake base topped with mint cheesecake and a glossy chocolate fudge layer.
Equipment
- 10 inch springform pan
- Electric mixer
- Mixing bowls
- microwave safe bowl
Ingredients
Main Ingredients
- 1 box chocolate cake mix about 15 ounces
- ½ cup vegetable oil
- 5 large eggs 3 for the cake, 2 for the cheesecake
- 1 cup water
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 ¼ tsp vanilla extract 1 for the cheesecake, 1/4 for the fudge
- ¼ tsp mint extract
- ¼ cup sour cream
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- ¼ cup crushed mint chocolate candies for topping
- 6 fresh mint leaves optional, for garnish
Instructions
Cooking
- Bake the base. Heat the oven to 350 degrees F. Bake the prepared cake batter in a greased floured 10 inch springform pan for 20 to 25 minutes, then cool.
- Add the cheesecake. Beat the cream cheese, sugar, eggs, vanilla, mint extract, and sour cream, pour over the cake, and bake 35 to 40 minutes.
- Cool and chill. Rest in the switched off oven for 1 hour, then refrigerate at least 3 hours.
- Make the fudge. Melt the chocolate chips with the cream and vanilla until smooth.
- Finish. Spread the fudge on top, chill 30 minutes, and garnish.
Notes
Substitutions: Use a few drops of peppermint extract in place of mint extract, starting with 1/8 teaspoon.
Tips: Cool the cheesecake slowly to avoid cracks.
Storage: Refrigerate for up to 4 days or freeze slices for up to 2 months.