Chocolate Peppermint Cheesecake Cake

Ingredients:

For the Chocolate Cake Layers:

1 3/4 cup flour

1/2 cup unsweetened dark chocolate cocoa powder

1/2 tsp kosher salt

1 tsp baking soda

1/2 tsp baking powder

1/2 cup brewed coffee, cooled

1/2 cup 2% milk

1/2 cup unsalted butter, softened

1 1/2 cup granulated sugar

2 eggs

For the Cheesecake Layer:

2 pkg low fat (8oz each) cream cheese, softened

2/3 cup granulated sugar

pinch of salt

2 eggs

1/4 cup sour cream

1/3 cup heavy cream

1/2 tsp peppermint extract

1 bag (10oz) Andes Peppermint Crunch baking chips (can substitute Andes Peppermint Crunch bars, chopped)

For the Frosting:

1 pint heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon peppermint extract

½ bag Andes Peppermint Crunch baking chips

Instructions

For the Cakes:

1.       In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.

2.       In a measuring cup, mix together cooled coffee and milk. Set aside.

3.       Grease 2- 8inch round baking pans and line the bottom with parchment paper. Set aside.

4.       IN mixer, beat butter and sugar for 5 minutes, until smooth. Add eggs, one at a time. Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each.

5.       Pour cake batter evenly into the 2 prepared pans. I also use Wilton's Baking Strips on my pans to keep the cakes from getting rounded on the tops (I found them at Michaels).

6.       Bake in a 350 degree oven for 25 minutes. Remove and cool on wire rack. When completely cooled, you can wrap each layer in plastic wrap and put in the freezer for later assembly! For the

Cheesecake Layer:

7.       Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!

8.       Prepare 8 inch springform (regular cake pan will work fine too) by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.

9.       Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and peppermint extract. Fold in baking chips. Pour into prepared 8 inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.

10.   Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.

11.   When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. Remove cheesecake and wrap in plastic wrap and return to freezer, or assemble cake.

For the frosting, beat heavy with powdered sugar and peppermint extract until stiff peaks form.

12.   To assemble the cake, lay one frozen layer of chocolate cake on cake plate. Top with frozen cheesecake and second layer of chocolate cake. Frost sides and top with a thin layer of whipped cream to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake. Topped with crushed candy.  Refrigerate until ready to eat.