Peppermint Chocolate Cheesecake Cake
 
 
Three layers of rich chocolate cake filled with peppermint cheesecake layers, topped with a peppermint whipped cream frosting - perfect for the holidays!
Yield: 1 cake
Ingredients
For the chocolate cake
  • 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
For the peppermint cheesecake
  • 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
For the peppermint whipped cream
  • 2 cups chilled heavy cream
  • ½ cup powdered sugar
  • 1 tsp peppermint extract
Instructions
  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.
  2. 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.
  3. 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.
  4. For the cheesecakes, lower the oven to 325. Line two 8-inch cake pans with aluminum foil and grease thoroughly. Set aside.
  5. 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.
  6. For the whipped cream, beat the heavy cream, powdered sugar, and peppermint extract until stiff peaks form.
  7. 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.
Notes
Cake adapted slightly from Cook's Country
Peppermint cheesecake adapted slightly from Southern Living
Peppermint whipped cream from I Am Baker
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/12/peppermint-chocolate-cheesecake-cake.html