Fresh Mint Choc Brownie Cheesecake Layer Cake

All the great things are simple, and many can be expressed in a single word: freedom, justice, honour, duty, mercy, hope. – Winston Churchill


Mint Brownie Layers:

200g 70% Dark Chocolate, chopped small

225g Unsalted Butter

250g Light Muscovado Sugar

140g Golden Caster Sugar

4 Eggs, room temperature

150g Plain Flour

½ tsp Peppermint Extract

10g Fresh Mint Leaves, chiffonnade

90g Cocoa Powder

1 tsp Baking Powder

½ tsp Salt

Lime Cheesecake Layer :

600g Cream Cheese

150g Golden Caster Sugar

1 tbsp Fresh Lime Juice

2 Eggs, Room temperature

160g Cream Cheese, room temperature

1 tbsp Plain Flour, sifted

Swiss Meringue Buttercream:

230g Egg White

400g Caster Sugar

350g Unsalted Butter

2 tsp Vanilla Extract

Pinch Salt

Chocolate Curls & Mint Leaves to decorate


1. Begin with the cake. Preheat oven 175C. Grease, line and gently dust 2 x 6” deep cake tins with cocoa. Set aside in the fridge.

2. Melt the butter and chocolate in bursts in the microwave, whisk to combine and set aside to cool a little.

3. Meanwhile, whip the eggs and both sugars in a stand mixer for 5-6 minutes until pale and light. Whilst this is whisking, mix the flour, baking powder, cocoa, and salt in a bowl until homogenous.

4. Pour the chocolate mixture into the eggs, along with the mint leaves and extract, and gently mix, taking care not to deflate, add the dry ingredients and mix until only just combines. Finally fold through the chocolate chips.

5. Divide between your tins and bake on the middle shelf for 40-50 minutes or until cooked through. Allow to cool then wrap tightly in cling film.

6. Line a 6” springform pan with baking paper and set aside.

7. For the cheesecake, reduce the oven to 160C. Add the cream cheese, sugar and lime juice to a mixer and mix on the lowest speed until smooth (beating will introduce too much air causing cracks). Add the eggs and mix again until homogenous. Finally mix through the sour cream followed by the sifted flour.

8. Pour into your prepared tin and wrap the sides tightly in foil. Lay in a small roasting tray and pour in boiled water to come halfway up the sides.

9. Bake on the middle shelf for 45-55 minutes or until firm with a slight jiggle in the centre. Open the oven door slightly and allow to cool for 20 minutes before removing and cooling completely. Wrap tightly and freeze for at least 2 hours. This maintains the integrity when cutting.

10. When ready, allow the cheesecake to thaw slightly then sandwich in between the brownie layers. Allow to defrost. As it warms up, it will spill out slightly, neaten with a knife then pop in the fridge while you make the buttercream.

11. Add the eggs and sugar to a heatproof bowl and set over a pan of simmering water. Whisking constantly, bring the mixture to 72C (or until the sugar has dissolved and feels hot to the touch).

12. Transfer the bowl to a stand mixer and beat to glossy peaks on medium high speed, this will take 10-15 minutes as you need the mixture to be cool (around 21C)

13. Add the butter 1tbsp at a time, making sure each is combined before adding the next. When all combined, add the vanilla and salt on low speed.

14. Pipe or smooth your buttercream onto your cake and set in the fridge before garnishing with chocolate curls and mint leaves.