Introduction

This Moist Peppermint Fudge Cake combines rich chocolate with a refreshing hint of peppermint, creating a perfect dessert for any celebration. Its fudgy layers and fluffy peppermint buttercream make it an irresistible treat for home bakers looking to impress.

A two-layer round cake covered smoothly with white cream frosting has dark, glossy chocolate ganache dripping down the sides, forming uneven long drips. The top edge is decorated with thick, swirled white cream rosettes placed evenly around the cake. On top of the rosettes, there are several red and white peppermint candies and candy canes, some standing upright and others angled, adding a festive touch. The cake sits on a white cake stand with a brown wooden base, all placed on a white marbled surface with blurred festive decorations in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour
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
100 grams (1/2 cup) Sugar
113 grams (1/2 cup packed) Brown Sugar
2 large Eggs
3/4 cup Buttermilk
1/4 cup brewed Coffee
1/4 cup + 1 Tablespoon Vegetable Oil
3 Tablespoons Dark Corn Syrup (or light corn syrup)
1 1/2 teaspoons Vanilla Extract
3/4 stick (3 ounces) Salted Butter
43 grams (1/4 cup) Semi-Sweet Chocolate Chips
1/2 cup Heavy Cream
172 grams (1 cup) Semi-Sweet Chocolate Chips
3/4 teaspoon Pure Peppermint Extract
455 grams (3 1/2 cups) Powdered Sugar
1 Tablespoon Instant Clearjel (optional)
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

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 1-inch tall 1/4 sheet pan with parchment paper, spray the bottom and sides with cooking spray.
Step 2: Sift together the flour, baking powder, baking soda, salt, chocolate instant pudding mix (or instant clearjel), and cocoa powder into a large bowl. Add brown sugar and whisk to blend, breaking up any clumps.
Step 3: In a separate bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth.
Step 4: Melt the salted butter and semi-sweet chocolate chips together until smooth by heating gently and whisking until fully melted.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until incorporated. Add the melted butter and chocolate mixture and whisk until smooth and lump-free.
Step 6: Pour the batter into the prepared pan, smoothing the surface evenly. Let it set for 5-10 minutes to thicken before baking.
Step 7: Bake for 16 minutes on the middle or top rack, then reduce oven temperature to 300°F (149°C) and bake for another 6-10 minutes. Check by inserting a toothpick; it should come out clean or with a few moist crumbs.
Step 8: Cool the cake, wrap tightly in plastic wrap, and freeze for at least 2 hours or overnight to make layering easier.
Step 9: For the peppermint ganache, heat heavy cream and semi-sweet chocolate chips in 30-second intervals, stirring until smooth. Stir in peppermint extract and chill until thickened.
Step 10: For the peppermint buttercream, whisk powdered sugar and instant clearjel together. Beat cream cheese, room temperature butter, and shortening until fluffy. Slowly add powdered sugar mixture, vanilla, and peppermint extract. Beat on high for 2-3 minutes until light and fluffy.
Step 11: Layer the frozen cake using cake rings, spreading the peppermint ganache between layers. Apply a thin crumb coat of buttercream and freeze for 10 minutes.
Step 12: Frost the cake with the remaining buttercream. Warm reserved ganache and drizzle down the sides. Decorate with rosettes or your preferred design and top with mini candy canes.
Step 13: Allow the cake to come to room temperature before serving for the best texture.

Tips & Variations

Use brewed coffee to enhance the chocolate flavor without tasting coffee.
Freeze the cake before layering to make slicing and assembly easier.
Brush cake layers with simple syrup before freezing for extra moistness if storing longer.
Substitute dark corn syrup with light corn syrup if preferred.
The instant clearjel helps stabilize the cake and buttercream but is optional.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Remove from the fridge 2-3 hours before serving to allow it to reach room temperature and soften. Cake layers without frosting can be frozen wrapped for up to a week.

How to Serve

A slice of three-layer dark chocolate cake sits on a white plate, each layer separated by thick, smooth chocolate filling. The cake is covered with white frosting, topped with red and white peppermint candies and small candy canes. Behind the slice, the rest of the cake is visible with the same dark chocolate layers and white frosting, decorated with whole peppermint sticks and candies around the edges. The scene shows festive decorations including red berries and a shiny silver ornament, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the ganache?

Yes, you can substitute semi-sweet chocolate with bittersweet or milk chocolate depending on your preference for sweetness and flavor intensity.

Is it necessary to use instant clearjel in the recipe?

No, instant clearjel is optional. It helps stabilize the cake and buttercream for better texture, but if unavailable, you can rely on the chocolate instant pudding mix or omit it entirely.