Description
A rich and creamy peppermint cheesecake layered with a decadent chocolate cake, perfect for the holidays or any special occasion.
Ingredients
- For the Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup hot water
- For the Peppermint Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- 1/4 teaspoon green food coloring (optional)
- For the Chocolate Ganache Frosting:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon butter
- For Garnish (Optional):
- Crushed peppermint candies
- Chocolate shavings
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- To make the chocolate cake: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, vanilla extract, and egg.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Carefully stir in the hot water. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- To make the peppermint cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in peppermint extract and green food coloring (if using).
- To assemble the cake: Place one chocolate cake layer on a serving plate.
- Spread the peppermint cheesecake filling evenly over the cake layer.
- Top with the second chocolate cake layer.
- To make the chocolate ganache frosting: Place chocolate chips in a heatproof bowl.
- Heat heavy cream and butter in a small saucepan over medium heat until simmering (do not boil).
- Pour the hot cream mixture over the chocolate chips. Let stand for 5 minutes, then whisk until smooth.
- Let the ganache cool slightly until it reaches a spreadable consistency.
- Pour and spread the ganache over the top and sides of the cake.
- Garnish with crushed peppermint candies and chocolate shavings, if desired.
- Chill the cake for at least 2 hours before serving to allow the cheesecake to set.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Do not overmix the cheesecake batter to prevent cracking.
- The ganache can be made ahead of time and stored in the refrigerator. Reheat gently if needed.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American