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

Scale

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)

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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.