Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and line two 9-inch round baking pans with parchment paper.
• In a small bowl, whisk together all-purpose flour, cocoa powder, kosher salt, baking soda, and baking powder. Set aside.
• In a measuring cup, combine cooled brewed coffee and whole milk; set aside.
• In the mixer, beat softened butter and granulated sugar for 5 minutes until smooth. Add eggs one at a time, beating well after each addition.
• Alternately add the dry ingredients and the coffee-milk mixture to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
• Divide the batter evenly between the prepared pans and bake for 25 minutes. Remove from oven and cool on a wire rack.
• For the cheesecake layer: Preheat oven to 325°F (165°C). Prepare a 9-inch springform pan with parchment paper on the bottom.
• Beat softened cream cheese and granulated sugar for 2-3 minutes until creamy. Add salt and eggs one at a time, mixing well after each addition.
• Beat in sour cream, heavy whipping cream, and peppermint extract until light and fluffy. Fold in peppermint baking chips gently.
• Pour cheesecake batter into springform pan. Place the pan in a roasting pan filled with 1 inch of hot water on the lowest oven rack to create a water bath.
• Bake cheesecake for 45 minutes. Turn off oven and let cheesecake sit inside for an additional 30 minutes. Remove and cool completely.
• Freeze cheesecake layer for several hours or overnight for best results. If using within 24 hours, refrigerate instead.
• For the frosting: Beat butter for 3 minutes until creamy. Gradually add powdered sugar and heavy cream, beating until fluffy. Fold in peppermint baking chips.
• To assemble: On a cake plate, place one chocolate cake layer. Top with the frozen cheesecake layer, then add the second chocolate cake layer.
• Apply a thin crumb coat layer of frosting around the cake. Refrigerate for 30 minutes to 1 hour.
• Remove from refrigerator and finish frosting the cake evenly. Keep cake refrigerated until ready to serve.
• Allow the cake to sit at room temperature for about 15 minutes before slicing. Enjoy your chocolate peppermint cheesecake cake!