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chocolate peppermint

A delightful chocolate and peppermint layered dessert perfect for the holiday season.
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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 cups 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 cups granulated sugar
  • 2 large eggs
  • 2 packages cream cheese (8 ounce each)
  • 0.6667 cup granulated sugar
  • 0.25 cup sour cream
  • 0.3333 cup heavy whipping cream
  • 0.5 teaspoon peppermint extract
  • 0.5 cup Andes Peppermint Crunch baking chips
  • 2 cups powdered sugar
  • 0.5 cup heavy whipping cream
  • 1 cup Andes Peppermint Crunch baking chips

Method
 

Preparation Steps
  1. Prepare the cake layers by mixing dry ingredients, then combining with wet ingredients. Bake at 350°F for 25 minutes, then cool completely.
  2. Make the cheesecake layer by beating cream cheese with sugar, then adding eggs, sour cream, and peppermint extract. Bake in a water bath at 325°F for 45 minutes, then chill overnight.
  3. Prepare the peppermint frosting by beating butter, then adding powdered sugar and heavy cream, and mixing until fluffy. Fold in peppermint chips.
  4. Assemble the cake by layering the frozen cake layers with the cheesecake, frosting, and peppermint chips. Chill before serving.
  5. Allow the assembled cake to sit at room temperature for 15 minutes before slicing. Enjoy!

Notes

Perfect for holiday celebrations and chocolate peppermint lovers.