, , , ,

First, apologies for the crappy Instagram photos. I got caught up in what I was doing forgot to break out the real camera.

Second, apologies for giving you this recipe right after Christmas.

Is there anything that tastes more Christmasy than peppermint? I like to think not, except perhaps peppermint with chocolate. This cake is the perfect Christmas cake. Two layers of chocolate cake with a secret ingredient that gives it an extra something, a layer of peppermint cheesecake, and cover it all in peppermint buttercream. It’s like the perfect Christmas cake.

First you’re going to need all this:


Kidding. That’s a photo of my kitchen counter in the midst of Christmas baking.

I started off with a recipe from Shugary Sweets and tweaked it a bit to satisfy my tastes- her recipe is like peppermint overload to me. I like peppermint and all, but damn. I made the cake over 3 nights, freezing each layer. I also made the icing the night before I used it, put it in the fridge and used my mixer to soften it back up. It worked out beautifully, but the anticipation almost killed me.


You will need:

For the cake:

  • 1 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 t salt
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 cup brewed coffee, cold
  • 1/2 cup cream
  • 1/2 cup of salted butter
  • 1 1/2 cups sugar
  • 2 eggs

For the cheesecake:

  • 2 x 8oz cream cheese, softened
  • 2/3 cup sugar
  • pinch of salt
  • 2 eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy cream
  • 1 x 10oz bag of Andes Peppermint Crunch baking chips

For the buttercream (double this):

  • 1 cup butter (2 sticks)
  • 3 cups powdered sugar
  • 1/2 cup heavy cream
  • 1 x 10oz bag of Andes Peppermint Crunch baking chips

Special supplies:

  • Springform pan
  • Wide foil to cover springform pan


You will:

For the cake:

  • Mix together dry ingredients (expect sugar) in a small bowl (flour, cocoa, salt, baking soda, baking powder.
  • Mix together heavy cream and coffee.
  • Grease baking pans.
  • Using your mixer, beat together butter and sugar for 3-5 minutes (until very smooth). Add eggs, one at a time and slowly add in dry ingredients and coffee mixture, alternating.
  • Pour into prepared pans and bake at 350 for 25-30 minutes. Remove from pans, cool on wire rack, and wrap in plastic wrap and freeze.
For the Cheesecake Layer:
  • Preheat oven to 350. Place a large pan in the lower part of your oven (large enough to place your foil-wrapped springform pan in without issue)
  • Prepare your springform pan by double-wrapping in a layer of foil. When I made this cake, the first time I made the cheesecake, I used too-small foil and water got in my cheesecake and I had to remake it. Expensive mistake. LEARN FROM MY MISTAKES. BUY WIDE FOIL.
  • Also, spray or parchment the inside ring of your pan.
  • Boil water for later use (~4 cups).
  • Using your mixer, beat together cream cheese and sugar until creamy. Add in salt and eggs one at a time. Beat in sour cream and heavy cream. Remove mixing bowl and fold in peppermint chips.
  • Pour mixture into prepared pan and place pan in the pan inside the oven. Pour water in until your cheesecake is sitting in about an inch of water.
  • Bake 45 minutes, but DO NOT REMOVE YOUR CHEESECAKE. Turn the oven off and let the cheesecake sit in the oven for 30 minutes. Remove and cool.
  • Wrap springform pan in plastic wrap and freeze.
For the frosting:
  • Beat butter for 3 minutes
  • Add powdered sugar and heavy cream and beat an additional 3-5 minutes until fluffy.
  • Add baking chips.

To assemble the cake:

  • Lay one frozen layer of chocolate cake on cake plate.
  • Add thin layer of frosting
  • Top with frozen cheesecake and second layer of chocolate cake (with a thin layer of frosting between layers).
  • Frost sides and top with a thin layer of frosting, refrigerate 30 minutes to an hour.
  • Remove from refrigerator and frost remaining cake.
  • Keep the cake covered in the refrigerator until ready to eat. Remove and allow to sit about 15 minutes before slicing.


  • I prefer my 8″ cake pans and my springform pan is 10″. I simply cut down the cheesecake to fit the cake pans. You can either toss the excess cheesecake or put it in a container and eat it. Your choice, but I know what I would do.


You’re welcome. This cake is amazing. The coffee gives the cake a certain something that meshes beautifully with the cheesecake. It also goes great with a cup of coffee.

Happy baking and enjoy!

And, because we need this now because people are tacky:

© Shanna Trim and http://www.shannatheshedevil.com and shannatheshedevil.wordpress.com, 2013-2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Shanna Trim and http://www.shannatheshedevil.com and shannatheshedevil.wordpress.com with appropriate and specific direction to the original content.