Chocolate Peppermint Cheesecake Layer Cake

This cake.  This made me happy.  Partly because it was moist chocolate cake.  Partly because it was peppermint cheesecake.  Partly because it had peppermint cream cheese marshmallow frosting on it.  Partly because I seriously tweaked the recipe and it turned out amazing!  I'm going to be honest and tell you that I wasn't sure it would come together, but it totally did, and it was perfecty!  The flavors and textures together are awesome, but it also just looks pretty, and so easy!  Believe it or not, it wasn't that difficult to put together.  Totally worth it! Recipe adapted from here.

Chocolate Peppermint Cheesecake Layer Cake

Chocolate Cake:
1 box chocolate cake mix
1 cup water
1/2 cup sour cream
1/3 cup canola oil
3 eggs
1 box (4 serving size) instant chocolate pudding

Peppermint Cheesecake:
24 ounces (3 8-ounce packages) cream cheese, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla
3/4 cup sour cream
3 eggs
1 bag (10 ounces) peppermint baking chips

Peppermint Cream Cheese Marshmallow Frosting:
4 ounces cream cheese, room temperature
1/4 cup butter (1/2 stick), room temperature
12 ounces (about 3 cups) powdered sugar
1 teaspoon peppermint extract
7 ounce jar marshmallow cream

Preheat the oven to 350F.  Place 2 strips of foil (about 3 to 4 inches wide) inside two 9 inch round cake pans (2 strips per pan) in the form of an X, with the ends hanging over the sides. Spray the pan and foil with cooking spray.  Set aside.

For the chocolate cake, in a large bowl whisk together the chocolate cake mix, water, sour cream, oil, and eggs until well blended.  Add the chocolate pudding mix and whisk until combined.  Batter will be thick.  Spread the batter evenly into the prepared pans and smooth the top.  Bake the cakes for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cakes from the oven and carefully flatten the top of the cakes by pressing down gently with the back of a spatula.  

While the cakes are baking, make the peppermint cheesecake.  In a large bowl, beat together the cream cheese, sugar, and vanilla until smooth.  Beat in the sour cream.  Beat in the eggs, one at a time, and beat until well blended and smooth.  Stir in t he peppermint baking chips.  Pour the cheesecake batter evenly over the two flattened cakes (still in the pans) and smooth the tops.  Bake for 25 to 30 minutes, or until the center of the cheesecakes slightly wobbly.  Remove the cakes from the oven and run a knife around the edges to loosen the cakes from the pans.  Let the cakes cool, then chill for 2 to 4 hours, until completely cold.  

When you are ready to assemble the cake, make the frosting.  Beat together the cream cheese and butter until smooth.  Beat in the powdered sugar, 1 cup at a time, until blended.  Beat in the peppermint extract and marshmallow cream until smooth.

Remove the cakes from the refrigerator, and using the foil as handles, carefully lift the cakes out of the pans.  Place one cake layer on a serving plate and spread about 1/2 cup of frosting over the top, just enough for a very thin layer to cover the cheesecake.  Place the second cake on top of the first and use the remaining frosting to frost the top and sides of the cake.  Garnish with crushed peppermints, if desired.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy