Servings: 10 people
Calories: 400kcal
Cost: $20
Equipment
- Two 9-inch round cake pans
- 9-inch springform pan
- Electric mixer
- Saucepan
- Parchment paper
Ingredients
- 220 g all-purpose flour
- 45 g unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 200 g granulated sugar
- 120 ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 240 ml buttermilk
- 450 g cream cheese
- 200 g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp mint extract
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 180 g semi-sweet chocolate chips
- 120 ml heavy cream
- optional Green food coloring
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round pans, lining them with parchment paper.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat sugar, oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients and buttermilk, alternating between the two.
- Pour the batter into the pans and bake for 25-30 minutes, checking with a toothpick for doneness.
- Lower the oven temperature to 325°F (163°C) for the cheesecake.
- Beat cream cheese and sugar until creamy, then add eggs one at a time.
- Stir in vanilla and mint extracts, adding food coloring if desired.
- Pour the cheesecake mixture into a springform pan and bake for 45-50 minutes.
- Turn off the oven, letting the cheesecake cool with the door slightly open.
- For the fudge topping, heat heavy cream and butter in a saucepan until simmering, then remove from heat.
- Stir in chocolate chips until melted and smooth, letting it cool to room temperature.
- Trim the tops of the chocolate cake layers to level them.
- Assemble the cake by placing one cake layer on a plate, adding the cheesecake, topping with the second cake layer, and pouring fudge over it.
- Garnish with fresh mint leaves or chocolate shavings if desired.
Notes
For an extra burst of mint flavor, brush the cake layers with a mint-infused simple syrup before assembling for a subtle freshness.
Store leftovers in the fridge for up to 3-4 days, or freeze wrapped tightly for up to 3 months.
The cake tastes even better the next day—just allow it to reach room temperature before serving.
Nutrition
Calories: 400kcal | Carbohydrates: 45g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 240mg | Potassium: 200mg | Fiber: 2g | Sugar: 28g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 10mg
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