This was my very own Christmas creation. Well, sort of. I never know what it really takes to claim a cake as your own. I used other people's recipes but combined them in my own unique way so does that count? Anyway, this was fabulously rich and yummy. I was inspired by this layered cake in Southern Living that combines white cake with layers of peppermint cheesecake and finished it off with a white chocolate frosting- sounds yummy, right? I made it for a gathering in early December and it was a hit. Then I remembered this amazing chocolate chip cheesecake recipe I found a few years ago using Andes mints and I thought, hmmm.. If this was THIS amazing with white cake, it's GOT to be that much better as a chocolate version, right?!
So here's what I did...
Mint Chocolate Chip Cheesecake Cake
Mint Cheesecake Layers:
32 oz cream cheese, softened
1 cup sugar
4 eggs
2 tsp vanilla
1 cup Andes mint baking chips
green food coloring (optional)
Chocolate Sour Cream Cake Layers
Chocolate cake mix (I used milk chocolate
instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
Dark Chocolate Silk Frosting
1/4 cup cocoa plus a dash extra
1/4 cup boiling water
1 1/4 combo of dark and semi-sweet chocolate chips
1 cup butter, slightly harder than room temp
1/4 cup powdered sugar (I added a good bit more)
To Assemble:
I adapted this recipe for the cheesecake layers. First prepare your cheesecake layers as follows:
Beat 32 oz softenened cream cheese with 1 cup sugar. Beat in 4 eggs and 2 tsp vanilla, beating until just combined. Stir in 1 cup of Andes mint baking pieces. I also added a bit of green food coloring (not too much). Line 2 9 inch cake pans with foil so that the foil hangs over the edges of the pans giving you a handle. Divide the batter between the two pans and bake at 325 for about 25 minutes or until set. Cool completely on wire racks (in pans) about 1 hour. Cover cheesecakes (in pans) and freeze 4-6 hours until frozen solid. Lift cheesecakes from pans using foil as handles. Remove foil, wrap in plastic wrap and return to freezer until ready to assemble cake.
I adapted this recipe for the chocolate layers. Beat together all ingredients. Divide between 3 9" greased cake pans and bake 15-20 minutes at 350 or until done. Cool in pans on wire racks 10 minutes and remove from pans to cool completely. Can freeze layers until ready to assemble cake.
I adapted this recipe for the frosting. Combine cocoa and boiling water. Stir to dissolve and set aside. Slowly melt chocolate chips in double boiler stirring until smooth. Set aside and bring to room temperature stirring frequently. Beat butter and powdered sugar until pale and fluffy. Add cooled chocolate and cocoa mixture beating until spreading consistency. I didn't think this looked like enough to frost the cake so I added about a cup more of powdered sugar at the end and beated until smooth.
To prepare cake. Alternate chocolate and cheesecake layers beginning and ending with cheesecake layers. Frost and chill until ready to serve.
