Peppermint Chocolate Cheesecake Cake
Peppermint Chocolate Cheesecake Cake takes about 45 minutes from beginning to end. One serving contains 957 calories, 13g of protein, and 57g of fat. This recipe serves 10 and costs $2.52 per serving. It is brought to you by Joanne Eats Well with Others. If you have peppermint extract, all purpose flour, heavy cream, and a few other ingredients on hand, you can make it. It will be a hit at your Christmas event. 27 people have tried and liked this recipe. With a spoonacular score of 41%, this dish is good. Chocolate Peppermint Cheesecake Cake, Peppermint Chocolate Cake with Peppermint Buttercream Frosting, and Peppermint Cheesecake Cake are very similar to this recipe.
Servings: 10
Ingredients:
1 tbsp all purpose flour
1½ cups all purpose flour
½ tsp baking powder
1 tsp baking soda
4 oz bittersweet chocolate, chopped
2 tbsp butter, softened
1 cup Candy Cane Kisses, chopped
1½ cups dark brown sugar
½ cup Dutch-processed cocoa powder
3 large eggs
2 cups chilled heavy cream
1 tsp instant espresso
3 (8 oz) packages low-fat cream cheese, softened
¼ tsp peppermint extract
1 tsp peppermint extract
½ cup powdered sugar
¼ tsp salt
½ cup sour cream
1½ cups sour cream
½ cup sugar
10 tbsp unsalted butter, softened
1 tsp vanilla extract
2 tsp vanilla extract
1¼ cups boiling water
Equipment:
baking paper
stand mixer
whisk
bowl
oven
toothpicks
wire rack
aluminum foil
wooden spoon
Cooking instruction summary:
For the chocolate cake, heat the oven to 350F. Line and grease three 8-inch cake pans with parchment paper. Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a medium bowl, whisk together the boiling water, chocolate, cocoa powder, and espresso until smooth. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until fluffy, about 3-4 minutes. Add in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Mix in the sour cream and vanilla extract until totally combined. Mix in of the flour mixture, scraping down the sides of the bowl. Mix in half of the chocolate mixture until combined. Continue to alternate with remaining flour and chocolate mixtures, ending with the flour. Mix until just combined.Divide the batter among the three pans and bake for 15 to 20 minutes, or until a toothpick inserted comes out with a few crumbs attached. Let cool in the pans for 10 minutes and then remove to a wire rack to cool completely.For the cheesecakes, lower the oven to 325. Line two 8-inch cake pans with aluminum foil and grease thoroughly. Set aside.In a stand mixer fitted with the paddle attachment, cream together the cream cheese, sugar, and butter until creamy and smooth, 2-3 minutes. Add in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl. Add the flour, sour cream, vanilla extract, and peppermint extract until well combined. Stir in the chopped Kisses. Pour the batter into the prepared pans. Bake for 25-30 minutes, or until set. Turn off the oven, leaving the cheesecakes inside with a wooden spoon propping the door oven. Let cool like this for 1 hour. Freeze overnight.For the whipped cream, beat the heavy cream, powdered sugar, and peppermint extract until stiff peaks form.To prepare the cake, trim and level the chocolate cake layers. Place one cake layer on a cake stand or plate. Top with a layer of cheesecake, a second chocolate cake layer, the remaining cheesecake layer, and the remaining chocolate layer. Trim the sides so that they are even. Frost with the peppermint whipped cream and refrigerate until ready to serve.
Step by step:
1. For the chocolate cake, heat the oven to 350F. Line and grease three 8-inch cake pans with parchment paper. Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a medium bowl, whisk together the boiling water, chocolate, cocoa powder, and espresso until smooth. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until fluffy, about 3-4 minutes.
2. Add in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
3. Mix in the sour cream and vanilla extract until totally combined.
4. Mix in of the flour mixture, scraping down the sides of the bowl.
5. Mix in half of the chocolate mixture until combined. Continue to alternate with remaining flour and chocolate mixtures, ending with the flour.
6. Mix until just combined.Divide the batter among the three pans and bake for 15 to 20 minutes, or until a toothpick inserted comes out with a few crumbs attached.
7. Let cool in the pans for 10 minutes and then remove to a wire rack to cool completely.For the cheesecakes, lower the oven to 32
8. Line two 8-inch cake pans with aluminum foil and grease thoroughly. Set aside.In a stand mixer fitted with the paddle attachment, cream together the cream cheese, sugar, and butter until creamy and smooth, 2-3 minutes.
9. Add in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl.
10. Add the flour, sour cream, vanilla extract, and peppermint extract until well combined. Stir in the chopped Kisses.
11. Pour the batter into the prepared pans.
12. Bake for 25-30 minutes, or until set. Turn off the oven, leaving the cheesecakes inside with a wooden spoon propping the door oven.
13. Let cool like this for 1 hour. Freeze overnight.For the whipped cream, beat the heavy cream, powdered sugar, and peppermint extract until stiff peaks form.To prepare the cake, trim and level the chocolate cake layers.
14. Place one cake layer on a cake stand or plate. Top with a layer of cheesecake, a second chocolate cake layer, the remaining cheesecake layer, and the remaining chocolate layer. Trim the sides so that they are even. Frost with the peppermint whipped cream and refrigerate until ready to serve.
Nutrition Information:
covered percent of daily need
