Description
This Moist Peppermint Fudge Cake is a rich and decadent chocolate cake layered with a fudgy peppermint ganache and topped with fluffy peppermint buttercream. The cake features a tender crumb thanks to the blend of baking powder, baking soda, and instant pudding mix, with added depth from cocoa, coffee, and a luscious butter-chocolate mixture. The peppermint flavor shines through the ganache and buttercream, creating a festive dessert perfect for special occasions during the holidays or any time you crave a peppermint-chocolate treat.
Ingredients
Scale
Dry Ingredients
- 170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour (Gold Medal)
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 3 Tablespoons Chocolate Instant Pudding Mix or 2 Tablespoons instant clearjel
- 26 grams (1/4 cup) Unsweetened Cocoa Powder (Hershey’s)
- 100 grams (1/2 cup) Sugar
- 113 grams (1/2 cup packed) Brown Sugar
Wet Ingredients – Cake Batter
- 2 large Eggs
- 3/4 cup Buttermilk
- 1/4 cup brewed Coffee
- 1/4 cup + 1 Tablespoon(s) Vegetable Oil
- 3 Tablespoons Dark Corn Syrup (or light corn syrup)
- 1 1/2 teaspoons Vanilla Extract
- 3/4 stick (3 ounces) Salted Butter
Chocolate Mixture for Cake
- 43 grams (1/4 cup) Semi-Sweet Chocolate Chips (Nestle)
Peppermint Ganache Filling
- 1/2 cup Heavy Cream
- 172 grams (1 cup) Semi-Sweet Chocolate Chips (Nestle)
- 3/4 teaspoon Pure Peppermint Extract (Olive Nation)
Peppermint Buttercream Frosting
- 455 grams (3 1/2 cups) Powdered Sugar
- 1 Tablespoon Instant Clearjel (optional, food starch)
- 4 ounces Cream Cheese
- 1 1/2 sticks (6 ounces) Salted Butter (room temperature)
- 48 grams (1/4 cup) Shortening
- 1 Tablespoon Pure Vanilla Extract
- 3/4 teaspoon Pure Peppermint Extract (Olive Nation)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Line a 1-inch tall 1/4 sheet pan with parchment paper, then spray the bottom and sides with cooking spray to prevent sticking.
- Mix Dry Ingredients: Sift together all dry ingredients — flour, baking powder, baking soda, salt, instant pudding mix (or instant clearjel), cocoa powder, and sugar – into a large bowl. Add brown sugar and whisk thoroughly, breaking up any clumps.
- Mix Wet Ingredients: In a separate large bowl, whisk eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth and well-combined.
- Melt Butter and Chocolate: Melt the salted butter gently in the microwave or stove until just melted. Add 1/4 cup semi-sweet chocolate chips and whisk until completely melted and smooth, about 30 seconds to 1 minute.
- Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Then add the butter and chocolate mixture and whisk again until smooth and lump-free, though small brown sugar lumps are acceptable.
- Pour and Rest Batter: Pour the batter evenly into the prepared pan and smooth the surface with an offset spatula. Let the pan sit for 5-10 minutes to allow the instant clearjel or pudding mix to thicken, improving rise.
- Bake Cake: Bake the cake on the middle or top oven rack for 16 minutes at 325°F. Without opening the oven, reduce heat to 300°F and bake for another 6-10 minutes. Test doneness with a toothpick; if it’s wet or jiggly, bake a few minutes more until toothpick comes out clean or with just a few moist crumbs.
- Cool and Freeze Cake: Once cool, wrap the cake tightly in plastic wrap while still in the pan and freeze for at least 2 hours or overnight. This makes layering easier. For extended freezing, brush cake with simple syrup before wrapping.
- Make Peppermint Ganache: In a microwave-safe bowl, combine heavy cream and 1 cup semi-sweet chocolate chips. Heat in 30-second increments, stirring between, until smooth and melted. Stir in peppermint extract. Chill in fridge until thick and fudgy, stirring occasionally. Reheat briefly if too thick to spread.
- Prepare Peppermint Buttercream: Whisk powdered sugar and instant clearjel together. In a mixer bowl, beat cream cheese until softened. Add room temperature butter, then shortening, beating after each addition until no lumps remain. Gradually add powdered sugar mixture, then vanilla and peppermint extract. Beat on high speed for 2-3 minutes to make light and fluffy.
- Layer Cake: Use frozen cake layers sliced with cake rings. Spread about 1/4 inch peppermint ganache between layers, smoothing with offset spatula. Apply a thin crumb coat of peppermint buttercream on the outside and freeze for about 10 minutes until firm.
- Decorate and Serve: Frost the cake with remaining buttercream. Warm reserved ganache slightly and drizzle down cake sides for decoration. Optional piping of peppermint rosettes on top using 1M star tip. Add mini candy canes as garnish. Serve cake at room temperature after removing from fridge 2-3 hours prior. The cake tastes best at room temperature.
Notes
- Instant Clearjel is a food starch used to stabilize the cake batter and buttercream, improving texture.
- Use cooking spray on parchment helps prevent sticking and ensures easy cake release.
- Brushing the cake with simple syrup before freezing helps retain moisture during longer storage.
- The cake layers are easier to cut and handle when frozen.
- The peppermint ganache may be reheated gently if too thick for spreading after chilling.
- Use an offset spatula for smooth and even batter spreading as well as ganache and frosting application.
- Leftover cake scraps can be repurposed into cake truffles.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint fudge cake, chocolate peppermint cake, peppermint cake with ganache, holiday cake, moist chocolate cake, peppermint buttercream, fudge ganache cake
