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Moist Peppermint Fudge Cake

A rich and fudgy cake adorned with peppermint buttercream, perfect for holiday celebrations and cozy afternoons.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 170 grams All-Purpose Flour I use Gold Medal
  • 1.5 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 0.75 teaspoon Salt
  • 3 Tablespoons Chocolate Instant Pudding Mix or 2 Tablespoons instant clearjel
  • 26 grams Unsweetened Cocoa Powder I use Hershey's
  • 100 grams Sugar
  • 113 grams Brown Sugar packed
  • 2 large Eggs
  • 3/4 cup Buttermilk
  • 1/4 cup brewed Coffee
  • 1/4 cup Vegetable Oil
  • 3 Tablespoons Dark Corn Syrup or use light corn syrup
  • 1.5 teaspoons Vanilla Extract
  • 3 ounces Salted Butter 3/4 stick
  • 43 grams Semi-Sweet Chocolate Chips I use Nestle
For the ganache filling
  • 1/2 cup Heavy Cream
  • 172 grams Semi-Sweet Chocolate Chips I use Nestle
  • 3/4 teaspoon Pure Peppermint Extract I use Olive Nation
For the buttercream
  • 455 grams Powdered Sugar
  • 1 Tablespoon Instant Clearjel optional
  • 4 ounces Cream Cheese
  • 6 ounces Salted Butter 1 1/2 sticks, at room temperature
  • 48 grams Shortening
  • 1 Tablespoon Pure Vanilla Extract
  • 0.75 teaspoon Pure Peppermint Extract I use Olive Nation

Method
 

Make the Chocolate Cake
  1. Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing them well with butter and a sprinkle of flour.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, chocolate pudding mix, and cocoa powder.
  3. In another bowl, blend the sugar, brown sugar, eggs, buttermilk, coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
  5. Fold in the melted butter and chocolate chips.
  6. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make the Peppermint Ganache Filling
  1. While the cakes cool, bring the heavy cream to a light simmer.
  2. Pour it over the semi-sweet chocolate chips in a bowl and let it sit for a couple of minutes before whisking until smooth.
  3. Add the peppermint extract and mix to combine.
Make Fluffy Peppermint Buttercream
  1. In a mixing bowl, cream together the cream cheese, butter, and shortening until light and fluffy.
  2. Gradually add in the powdered sugar and vanilla extract, mixing on low speed until combined.
  3. Then, add the peppermint extract and whip until it’s fluffy and delightful.
Layer the Cake
  1. Once the cakes are cool, place one layer on a serving plate.
  2. Spread a generous amount of peppermint ganache filling on top, then carefully place the second layer on.
Decorate the Cake
  1. Use the peppermint buttercream to frost the top and sides of the cake, creating a beautiful finish that makes your heart sing.
Serve and Enjoy
  1. Cut generous slices to share with family, or savor alone while reminiscing about sweet moments past.

Notes

This cake is best enjoyed with a warm drink in hand. Store tightly in plastic wrap or an airtight container. It can be stored at room temperature for a couple of days or in the refrigerator for up to a week.