If you adore the festive harmony of chocolate and peppermint, then you are absolutely going to fall in love with this Rich Chocolate Peppermint Fudge Cake. Imagine layers of moist, deeply chocolatey cake entwined with decadent peppermint fudge ganache and crowned by a fluffy peppermint buttercream that’s just the right balance of creamy and minty. This cake is a showstopper for holiday gatherings or any time you want to treat yourself to something truly special. The Rich Chocolate Peppermint Fudge Cake is not only a feast for the taste buds but also a beautiful centerpiece that brings joy to the table and warmth to the heart.
Ingredients You’ll Need
Each ingredient in this recipe is thoughtfully chosen to create a symphony of flavors and textures that define the Rich Chocolate Peppermint Fudge Cake. From rich cocoa to smooth buttercream, these components are both simple and essential, shaping every bite into something unforgettable.
- All-Purpose Flour: The sturdy base for the cake’s tender crumb, use 170 grams for perfect texture.
- Baking Powder and Baking Soda: These leavening agents ensure your cake rises beautifully and has a light crumb.
- Salt: A pinch to heighten the chocolate’s richness and balance the sweetness.
- Chocolate Instant Pudding Mix: Adds moisture and softness, lending that fudge-like cake texture.
- Unsweetened Cocoa Powder: For deep, intense chocolate flavor that makes every layer irresistible.
- Sugar and Brown Sugar: Together they provide sweetness and a subtle caramel note from the brown sugar.
- Eggs: Act as a binder and add richness to the batter.
- Buttermilk: Adds tanginess and extra moisture, keeping the cake tender.
- Brewed Coffee: Enhances the chocolate flavor without overpowering it.
- Vegetable Oil: Keeps the cake moist and tender.
- Dark Corn Syrup: Adds a slight chewiness and helps with the fudgy texture.
- Vanilla Extract: Offers a subtle sweet aroma that complements the chocolate perfectly.
- Salted Butter and Semi-Sweet Chocolate Chips: Melted together, they create a luscious chocolate butter mixture that intensifies the chocolate experience.
- Heavy Cream, Semi-Sweet Chocolate Chips, and Peppermint Extract: Whisked into a peppermint fudgy ganache that’s smooth, shiny, and minty.
- Powdered Sugar, Cream Cheese, Butter, Shortening, Vanilla, and Peppermint Extract: Combined into a luscious peppermint buttercream to frost the cake beautifully.
How to Make Rich Chocolate Peppermint Fudge Cake
Step 1: Preparing the Cake Batter
Start by preheating your oven to 325 degrees and lining a quarter sheet pan with parchment paper. The first step is to sift together all your dry ingredients—flour, baking powder, baking soda, salt, pudding mix, cocoa powder, and sugar. Whisk these well and break up any brown sugar clumps so everything blends evenly. In a separate bowl, combine your wet ingredients including eggs, buttermilk, brewed coffee, oil, corn syrup, and vanilla. Then melt your butter and semi-sweet chocolate chips into a smooth chocolate butter mixture. This luxurious molten chocolate will deepen the flavor and add incredible moisture to your cake.
Step 2: Combining Ingredients and Baking
Pour the wet mixture into the dry and whisk just until combined, then incorporate the chocolate butter mixture, whisking until you have a smooth, lump-free batter. Pour it evenly into your prepared pan and let it sit for 5 to 10 minutes to thicken slightly before baking. Bake at 325 degrees for 16 minutes, then reduce to 300 degrees for an additional 6 to 10 minutes, or until a toothpick comes out clean. The care in baking ensures the cake is moist and tender without heavy edges, the perfect foundation for this Rich Chocolate Peppermint Fudge Cake.
Step 3: Making the Peppermint Fudgy Ganache
While the cake cools, whip up the peppermint ganache which brings the “fudge” to this cake’s name. Heat the heavy cream and chocolate chips in intervals, stirring until silky smooth. Then add peppermint extract for that refreshing burst of flavor. Chill the ganache until thick and spreadable, the perfect consistency for luscious layering between cake layers.
Step 4: Preparing the Peppermint Buttercream
For the frosting, blend powdered sugar with cream cheese, butter, shortening, vanilla, and peppermint extract until silky and fluffy. The cream cheese adds tang while the shortening helps the frosting hold its airy texture, creating a light peppermint buttercream that’s just dreamy to frost with.
Step 5: Assembling the Cake
For best results, freeze the baked cake layers to make cutting and layering easier. Trim them into neat rounds with cake rings, then alternate spreading peppermint ganache and stacking the moist layers. A thin crumb coat of peppermint buttercream seals in crumbs before the final thick layer of buttercream frosting. Finish by drizzling melted ganache over the sides and piping pretty rosettes atop the cake. For that extra holiday magic, adorn with mini candy canes. This assembly method ensures your Rich Chocolate Peppermint Fudge Cake looks as spectacular as it tastes.
How to Serve Rich Chocolate Peppermint Fudge Cake
Garnishes
Elevate the festive feel by topping your Rich Chocolate Peppermint Fudge Cake with crunchy mini candy canes or crushed peppermint candies sprinkled on the buttercream. A few delicate chocolate shavings or a light dusting of cocoa powder can add an elegant touch that will have your guests oohing with delight before their first bite.
Side Dishes
Pair this indulgent cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the rich, intense chocolate and peppermint flavors. For a warm contrast, serve alongside a cup of hot cocoa or peppermint tea, which amplifies the cake’s soothing and festive qualities perfectly.
Creative Ways to Present
Cut the cake into small, elegant slices for a sophisticated dessert platter or slice into generous portions for casual gatherings. Try layering the cake in clear glass trifle bowls with extra ganache and whipped cream for a stunning layered dessert. Alternatively, use cake scraps to create bite-sized truffles coated in crushed peppermint for a delightful treat to accompany the main cake.
Make Ahead and Storage
Storing Leftovers
Leftover Rich Chocolate Peppermint Fudge Cake keeps beautifully wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. This preserves the layers’ moisture and the peppermint buttercream’s fluffy texture for up to four days without drying out.
Freezing
You can freeze this cake by wrapping it in multiple layers of plastic wrap and aluminum foil to prevent freezer burn. Freeze the whole cake or individual slices for up to a month. When ready to enjoy, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
Because this cake is best served at room temperature, simply remove the cake from the fridge about 2 to 3 hours before serving. If you want a warm bite, gently microwave a slice for 10 to 15 seconds—but be careful not to melt the buttercream. This quick warming brings out the rich, fudgy notes without sacrificing the cake’s delicate crumb.
FAQs
Can I use regular cocoa powder instead of unsweetened?
Yes, you can, but unsweetened cocoa powder is best for achieving that intense chocolate flavor without extra sweetness, which balances the peppermint perfectly.
Is instant clearjel necessary in the recipe?
Instant clearjel helps make the cake super moist and stable, especially when using the cut-and-stack method. If unavailable, chocolate instant pudding mix is a good substitute for the cake, but skip it in the frosting.
Can I make this cake dairy-free?
While dairy is key for the classic texture and flavor here, you can substitute dairy-free butter, cream cheese, and milk alternatives. Keep in mind the texture and taste will be slightly different.
How do I prevent the cake from drying out?
Brushing simple syrup on the cake layers before frosting seals in moisture, especially if the cake will be stored in the fridge or freezer for more than a day.
Can this cake be made in smaller pans?
Absolutely! The recipe works well with various pan sizes by adjusting baking time and using cake rings for even layers. The quarter sheet pan method is just an easy way to bake flat, even layers.
Final Thoughts
There is something truly magical about a Rich Chocolate Peppermint Fudge Cake that combines indulgent chocolate with refreshing mint, wrapped up in layers so moist and creamy you’ll want to savor every bite. Whether it’s a special holiday treat or a joyful surprise for your loved ones, this cake always brings a smile to the table. I wholeheartedly encourage you to try baking this cake — it’s a delicious way to spread warmth, cheer, and a bit of holiday magic in every forkful!
Print
Rich Chocolate Peppermint Fudge Cake
- Prep Time: 25 minutes
- Cook Time: 26 minutes
- Total Time: 51 minutes
- Yield: 7 generous slices (1 6″ three-layer cake) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Moist Peppermint Fudge Cake features layers of super moist, rich chocolate cake combined with fudgy chocolate peppermint ganache and creamy peppermint buttercream. Ideal for the holiday season or any special occasion, this cake is baked in a sheet pan using the Cut and Stack Method for an even-bake and perfect layers, then decorated with fluffy peppermint buttercream and optional mini candy canes on top.
Ingredients
Dry Ingredients
- 170 grams (1 ¼ cups + 2 Tablespoons) All-Purpose Flour (Gold Medal recommended)
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 3 Tablespoons Chocolate Instant Pudding Mix or 2 Tablespoons instant clearjel
- 26 grams (¼ cup) Unsweetened Cocoa Powder (Hershey’s recommended)
- 100 grams (½ cup) Sugar
- 113 grams (½ cup packed) Brown Sugar
Wet Ingredients
- 2 large Eggs
- ¾ cup Buttermilk
- ¼ cup brewed Coffee
- ¼ cup + 1 Tablespoon Vegetable Oil
- 3 Tablespoons Dark Corn Syrup (or light corn syrup)
- 1 ½ teaspoons Vanilla Extract
Chocolate Butter Mixture
- ¾ stick (3 ounces) Salted Butter
- 43 grams (¼ cup) Semi-Sweet Chocolate Chips (Nestle recommended)
Peppermint Fudgy Ganache
- ½ cup Heavy Cream
- 172 grams (1 cup) Semi-Sweet Chocolate Chips (Nestle recommended)
- ¾ teaspoon Pure Peppermint Extract (Olive Nation recommended)
Peppermint Buttercream
- 455 grams (3 ½ cups) Powdered Sugar
- 1 Tablespoon Instant Clearjel (optional)
- 4 ounces Cream Cheese
- 1 ½ sticks (6 ounces) Salted Butter, room temperature
- 48 grams (¼ cup) Shortening
- 1 Tablespoon Pure Vanilla Extract
- ¾ teaspoon Pure Peppermint Extract (Olive Nation recommended)
Instructions
- Make Chocolate Cake: Preheat oven to 325°F. Line a 1″ tall ¼ sheet pan with parchment paper and spray with cooking spray. Sift dry ingredients except brown sugar into a large bowl, then add brown sugar and whisk to blend, breaking up any clumps. In another bowl, whisk wet ingredients until smooth. Melt salted butter gently, then whisk in chocolate chips until smooth. Pour wet ingredients into dry, whisk to combine, then add chocolate butter mixture and whisk until smooth. Pour batter evenly into prepared pan and let sit for 5-10 minutes to thicken. Bake on middle or top rack for 16 minutes at 325°F, then reduce heat to 300°F and bake an additional 6-10 minutes or until a toothpick comes out clean. Cool completely, then wrap and freeze at least 2 hours before cutting cake layers with cake rings.
- Make Peppermint Ganache Filling: In a microwave-safe bowl, combine heavy cream and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between until smooth and glossy. Whisk in peppermint extract. Chill in fridge, stirring occasionally, until thick and fudgy. Reheat briefly if ganache becomes too thick to spread.
- Make Fluffy Peppermint Buttercream: Whisk powdered sugar and instant clearjel until blended. Beat cream cheese until smooth, add room temperature butter and shortening, and beat until creamy. Gradually add powdered sugar mixture while mixing on low, then add vanilla and peppermint extracts. Beat on high for 2-3 minutes until fluffy. Let sit for 10 minutes to thicken slightly.
- Layer, Decorate, and Serve: Using frozen cake layers, cut with cake rings and fill each layer with peppermint ganache (about ¼ inch thick). Apply a thin crumb coat of peppermint buttercream around the cake and freeze for 10 minutes until firm. Finish frosting with remaining buttercream, pipe rosettes with a 1M star tip if desired. Warm reserved ganache and drizzle down cake sides. Decorate with mini candy canes. Let cake come to room temperature before serving for optimal texture.
Notes
- Instant Clearjel must be whisked thoroughly with dry ingredients to prevent clumping. Substitute with 3 tablespoons Jello Chocolate Instant Pudding Mix in the cake batter if needed, but omit from frosting, adding more powdered sugar instead.
- Baking in a sheet pan provides more even baking with no dark edges. The cut and stack method allows customizing cake size after baking.
- Simple syrup (equal parts sugar and water) can be brushed on cooled cake before wrapping and freezing to retain moisture, especially if frozen for more than a few days.
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