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chocolate peppermint

A rich and creamy chocolate peppermint dessert, layered with cheesecake and topped with peppermint chips.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened dark chocolate cocoa powder
  • 0.5 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 cup brewed coffee (cooled)
  • 0.5 cup whole milk
  • 0.5 cup unsalted butter (softened)
  • 1.5 cup granulated sugar
  • 2 large eggs
  • 2 packages cream cheese, softened 8 ounce each
  • 0.67 cup granulated sugar
  • 0.25 cup sour cream
  • 0.33 cup heavy whipping cream
  • 0.5 teaspoon peppermint extract
  • 0.5 cup Andes Peppermint Crunch baking chips
  • 1 cup unsalted butter (softened)
  • 5 cups powdered sugar
  • 0.5 cup heavy whipping cream
  • 1 cup Andes Peppermint Crunch baking chips

Method
 

Preparation Steps
  1. Prepare the chocolate cake layers by mixing dry ingredients and wet ingredients separately, then combining and baking in round pans at 350°F for 25 minutes.
  2. Prepare the cheesecake mixture by beating cream cheese with sugar, then adding sour cream, whipped cream, and peppermint extract. Spread into a prepared springform pan and bake at 325°F for 45 minutes, then cool and freeze overnight.
  3. Make the peppermint frosting by beating butter with powdered sugar and heavy cream, then folding in peppermint chips. Chill until ready to assemble.
  4. Assemble the cake by layering a chocolate cake layer, then cheesecake, then the second chocolate layer. Frost the outside of the cake, decorate with additional peppermint chips if desired, and refrigerate before serving.

Notes

This festive chocolate peppermint cake is perfect for the holidays or special occasions.