Introduction

This Peppermint Fudge Cake combines rich chocolate layers with a creamy peppermint buttercream for a festive, indulgent dessert. Perfect for holiday gatherings or any special occasion, it features a luscious ganache filling and a fluffy peppermint frosting that melts in your mouth.

A slice of dark chocolate cake is shown on a white plate with three layers of moist chocolate sponge separated by two layers of rich dark chocolate filling, all topped with a thick layer of creamy white frosting. The edges of the frosting drop slightly down the sides of the cake slice. Around the cake slice on the plate are small round peppermint candies with red and white swirls and a pair of broken red and white striped candy canes. Behind the slice, the rest of the cake sits on a white board, revealing four layers of chocolate sponge with dark filling and creamy frosting on top, decorated with frosting swirls and whole peppermint candies. The setting includes festive holiday decorations and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour (Gold Medal recommended)
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 (Hershey’s suggested)
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 (Nestle recommended)
1/2 cup Heavy Cream
172 grams (1 cup) Semi-Sweet Chocolate Chips (Nestle recommended)
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 your oven to 325°F. Line a 1-inch tall 1/4 sheet pan with parchment paper, then spray the parchment and sides with cooking spray.
Step 2: Sift together the flour, baking powder, baking soda, salt, pudding mix or clearjel, cocoa powder, and sugar into a large bowl. Add brown sugar and whisk until well blended, breaking up any clumps.
Step 3: In a separate bowl, whisk the eggs, buttermilk, brewed coffee, vegetable oil, corn syrup, and vanilla extract together until smooth.
Step 4: Melt the butter until just melted. Add 1/4 cup semi-sweet chocolate chips and whisk until smooth and fully melted.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until incorporated. Add the melted chocolate butter mixture and whisk until smooth with no lumps.
Step 6: Pour the batter into the prepared pan and smooth evenly. Let it rest for 5-10 minutes to allow the batter to thicken slightly.
Step 7: Bake on the middle or top rack for 16 minutes at 325°F. Then lower the oven to 300°F without opening the door and bake for an additional 6-10 minutes. Test doneness by gently touching the cake top and inserting a toothpick; it should come out mostly clean.
Step 8: Cool the cake, then wrap it tightly with plastic wrap and freeze at least 2 hours before cutting into layers. For longer freezes, brush with simple syrup before wrapping to keep moist.
Step 9: To make the peppermint ganache, heat heavy cream and 1 cup semi-sweet chocolate chips in 30-second microwave increments, stirring until melted and smooth. Whisk in 3/4 teaspoon peppermint extract. Chill in the fridge until thick and fudgy, stirring occasionally.
Step 10: For the buttercream, whisk powdered sugar and instant clearjel together. Beat cream cheese until smooth, then add butter and shortening, beating until fluffy. Slowly add powdered sugar mixture and extracts, then beat on high for 2-3 minutes to make it light and airy.
Step 11: Layer the frozen cake rounds with peppermint ganache between each, about 1/4 inch thick. Apply a thin crumb coat of buttercream and chill for 10 minutes.
Step 12: Frost the cake fully with buttercream. Warm reserved ganache slightly and drizzle down the sides. Decorate with rosettes or designs using a piping bag and top with mini candy canes. Let cake reach room temperature before serving.

Tips & Variations

Use brewed coffee in the batter to enhance the chocolate flavor without tasting like coffee.
Add simple syrup to the cake layers before wrapping to keep them moist during freezing.
Adjust peppermint extract to taste, but a little goes a long way for balance.
Frozen layers are easier to cut and assemble, making decorating much simpler.
For a lighter alternative, substitute the shortening in the buttercream with an equal amount of butter.

Storage

Store the assembled cake covered in the refrigerator for up to 5 days. Remove it 2-3 hours before serving to allow it to soften to the perfect texture. Individual cake layers can be wrapped tightly and frozen for up to a week before assembly.

How to Serve

A slice of three-layer dark chocolate cake sits on a white plate, each layer separated by smooth, thick chocolate filling with a rich, moist texture. The cake is topped with thick white frosting that has smooth and creamy texture, with drips of dark chocolate ganache running down the sides. Around the cake slice on the plate are several round peppermint candies with red and white swirls and two small red and white candy canes. In the background, the larger cake, matching the slice, has frosted white icing on the top decorated with small peppermint candies and candy canes. The setting has a white marbled texture surface and festive decorations with red berries and a translucent ornament nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

Yes, you can use other cake pans, but baking time and thickness will vary. Refer to cake pan conversion charts for best results.

What if I don’t have instant clearjel?

You can substitute with chocolate instant pudding mix or omit it, but the cake and buttercream may be slightly less stable and thick.