Three layers of rich chocolate cake filled with peppermint cheesecake layers, topped with a peppermint whipped cream frosting – perfect for the holidays!
No one should ever have to choose between chocolate or cheesecake. (<– LIFE MOTTO).
Especially not on CHRISTMAS when the most life-altering decision we make should be whether to secretly unbutton our pants under the table or suffer in bloated silence.
Or excuse ourselves to the bathroom so we can change into the stretchy pants we carry with us wherever we go for exactly this purpose.
(Anyone? Just me?)
You see, I’m more of the chocolate AND cheesecake mentality.
Traditionally that means that my holiday dessert plate is piled high with all the things and someone has to roll me back to my apartment.
Unfortunately, now that I live in a five story walk up, that seems, well. Impractical.
Also, I don’t want to break the.boy’s back.
I’m all about solutions, though, so instead of piling my plate with all the cake slices, I thought I could pile all of the cakes into one slice.
Enter The Cheesecake Cake.
The concept is fairly simple: it’s a basic layer cake, but instead of interchanging cake layers with frosting, you fill them with cheesecake.
And then frost them. With frosting.
Sure, this means you have to bake FIVE CAKE LAYERS, but it is so worth it.
And it’s the holidays after all. The season of excess and empty calories and deliciousness in every bite. I love it.
Since we are HUMONGO peppermint chocolate fans in this family, I laced my cheesecake with chunks of Candy Cane Kisses and a dash of peppermint extract, and I have it on the closest authority (i.e. from the.boy’s lips) that this makes it taste like Christmas.
To that I say, bring on the stretchy pants.
- 1½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1¼ cups boiling water
- 4 oz bittersweet chocolate, chopped
- ½ cup Dutch-processed cocoa powder
- 1 tsp instant espresso
- 10 tbsp unsalted butter, softened
- 1½ cups dark brown sugar
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 3 (8 oz) packages low-fat cream cheese, softened
- ½ cup sugar
- 2 tbsp butter, softened
- 3 large eggs
- 1 tbsp all purpose flour
- 1½ cups sour cream
- 2 tsp vanilla extract
- ¼ tsp peppermint extract
- 1 cup Candy Cane Kisses, chopped
- 2 cups chilled heavy cream
- ½ cup powdered sugar
- 1 tsp peppermint extract
- 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 ⅓ 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.
For more peppermint treats, check out these:
From Around the Web:
Peppermint Bark “Moose Munch” from The Hopeless Housewife
Peppermint Spiced Cookie Bark from Blahnik Baker
Peppermint Sugar Cookies from Chelsea’s Messy Apron
Peppermint Tiramisu Trifles from Bakers Royale
White Chocolate Peppermint Cookies with Vanilla Salt from Not Without Salt