Description
This Peppermint Fudge Cake is a rich, moist chocolate cake infused with coffee and peppermint flavors, layered and frosted with a creamy peppermint buttercream, and finished with crushed candy canes and a silky chocolate fudge glaze. Perfect for festive occasions, this indulgent dessert combines the classic taste of chocolate with refreshing peppermint and a smooth, fudgy finish.
Ingredients
Scale
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)
Frosting:
- 2 cups unsalted butter (softened)
- 8 cups confectioners’ sugar (sifted)
- 1 ½ teaspoons peppermint extract
- 4-6 tablespoons heavy cream
- red food coloring
- crushed candy canes
Chocolate Fudge Glaze:
- 4 ounces semisweet chocolate (coarsely chopped)
- 4 tablespoons unsalted butter (cut into pieces)
- 2 tablespoons light corn syrup (optional)
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease and dust with cocoa powder three 8 or 9-inch round cake pans. In a large bowl, sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Melt the unsweetened chocolate, then combine it with melted butter, sugar, eggs, vanilla extract, buttermilk, and coffee. Gradually add the dry ingredients to the wet mixture, stirring gently until smooth and fully combined.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Peppermint Buttercream: In a large bowl, beat the softened unsalted butter until creamy. Gradually add sifted confectioners’ sugar, mixing well after each addition. Add peppermint extract and 4 tablespoons of heavy cream to begin. Beat on high until fluffy and smooth. Add red food coloring as desired for a festive hue. Adjust consistency with more heavy cream if needed, to achieve spreadable frosting.
- Prepare Chocolate Fudge Glaze: In a heatproof bowl set over simmering water or using a double boiler, melt the semisweet chocolate, unsalted butter, and light corn syrup (if using), stirring gently until the mixture is smooth and glossy. Remove from heat and let cool slightly to thicken.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of peppermint buttercream on top. Repeat with the second and third layers. Frost the top and sides with the remaining buttercream. Drizzle the chocolate fudge glaze over the cake, allowing it to drip down the sides elegantly.
- Decorate: Sprinkle crushed candy canes over the top of the cake for a festive crunch and peppermint flavor. Refrigerate the cake for at least 30 minutes to set the frosting and glaze before serving.
Notes
- Ensure all refrigerated ingredients like eggs and buttermilk are at room temperature for better mixing and texture.
- Dusting the cake pans with cocoa powder instead of flour prevents white residue on the chocolate cake.
- Adjust peppermint extract to taste, but do not overuse as it can overpower the chocolate flavor.
- The light corn syrup in the glaze helps give a smooth, shiny finish but can be omitted if desired.
- Store leftover cake covered in the refrigerator for up to 3-4 days.
