Description
This Peppermint Fudge Cake is a rich, moist chocolate cake infused with deep cocoa flavors and a refreshing peppermint twist. The recipe features layers of tender chocolate cake made with brewed coffee and buttermilk for extra moistness, topped with a luscious peppermint fudge frosting mixed with semi-sweet chocolate and crushed candy canes for a festive, minty crunch. Perfect for holiday celebrations or any special occasion, this indulgent dessert yields 24 servings and combines the warmth of chocolate with the cool brightness of peppermint in every bite.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- â…” cup Dutch-processed cocoa powder (plus more for dusting the pans)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 ounces unsweetened chocolate (coarsely chopped)
- ¾ cup unsalted butter (melted & cooled)
- 1 ¾ cups granulated sugar
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 ½ cups buttermilk (room temperature)
- ½ cup strong brewed coffee (room temperature)
For the Peppermint Fudge Frosting
- 2 cups unsalted butter (softened)
- 8 cups confectioners’ sugar (sifted)
- 1 ½ teaspoons peppermint extract
- 4-6 tablespoons heavy cream
- 4 ounces semisweet chocolate (coarsely chopped)
- 4 tablespoons unsalted butter (cut into pieces)
- 2 tablespoons light corn syrup (optional)
- Crushed candy canes
- Red food coloring
Instructions
- Prepare the Cake Batter: Preheat your oven and grease and dust your cake pans with cocoa powder. In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Separately, gently melt the unsweetened chocolate, allowing it to cool slightly. In another bowl, whisk the melted butter with granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Wet Ingredients: Add buttermilk and brewed coffee to the wet ingredients and mix well. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans and bake until a toothpick inserted in the center comes out clean — about 50 minutes. Remove from oven and allow the cake layers to cool completely in pans before removing.
- Prepare the Peppermint Fudge Frosting: In a heatproof bowl over simmering water, melt the semisweet chocolate with the additional 4 tablespoons of unsalted butter and optional light corn syrup, stirring until smooth. Remove from heat and let cool slightly.
- Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter until creamy and smooth. Gradually add the sifted confectioners’ sugar, beating well and scraping the sides as needed. Add peppermint extract and melted chocolate mixture.
- Adjust Frosting Consistency: Add heavy cream a tablespoon at a time until the frosting reaches a smooth, spreadable consistency. Add red food coloring to tint the frosting if desired.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of the peppermint fudge frosting over the top. Repeat with remaining layers. Use the remaining frosting to cover the top and sides of the cake evenly.
- Decorate: Sprinkle crushed candy canes over the top of the frosted cake for a festive peppermint crunch. Chill the cake slightly before serving to set the frosting.
Notes
- Ensure all ingredients like eggs, butter, and buttermilk are at room temperature for the best cake texture.
- The brewed coffee enhances the chocolate flavor without imparting a coffee taste.
- For a smoother frosting, sift the confectioners’ sugar to prevent lumps.
- Light corn syrup in the frosting adds extra shine and smoothness but can be omitted if unavailable.
- The cake can be made a day ahead and stored covered in the refrigerator. Bring to room temperature before serving.
- Adjust peppermint extract to taste but avoid adding too much to prevent overpowering.
