Peppermint Fudge Cake

This Peppermint Fudge Cake is one of the best Christmas desserts. The homemade fudgy chocolate cake has no peppermint in the cake batter to prevent an overpowering flavor. Instead, the peppermint is added to the luscious buttercream frosting. It’s a perfect balance. 

Ingredients

For the chocolate cake

• 2 cups all-purpose flour
• 2/3 cup dark 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
• 3/4 cup unsalted butter, melted
• 1 and 3/4 cups granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 and 1/2 cups buttermilk
• 1/2 cup strong brewed coffee, cooled

For the peppermint buttercream

• 2 cups unsalted butter, softened
• 1 and 1/2 teaspoons peppermint extract
• 6 to 8 cups confectioners' sugar
• crushed candy canes
• red food coloring

For the chocolate ganache

• 4 ounces semisweet chocolate, coarsely chopped
• 4 tablespoons unsalted butter, cut into pieces
• 2 tablespoons light corn syrup

Instructions

1.   Heat the oven to 350°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.

2.   In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk and set aside.

3.   Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.

4.   …………………………………..

5.   ……………………………………………

Full instructions: Click here

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