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Moist Peppermint Fudge Cake Recipe

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★★★★★

4.8 from 60 reviews

This Moist Peppermint Fudge Cake is a rich, chocolaty treat enhanced with cool peppermint and layered with fudgy peppermint ganache and fluffy peppermint buttercream. Perfect for festive occasions, this cake features a moist chocolate base baked with instant pudding mix and cocoa powder, topped with a creamy, peppermint-infused ganache filling and a velvety buttercream frosting. Finished with a drizzle of ganache and mini candy canes, this cake combines classic holiday flavors with a luscious texture, delivering a delightful dessert experience at room temperature.

Ingredients

Scale

Dry Ingredients

  • 170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour (Gold Medal)
  • 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)
  • 100 grams (1/2 cup) Sugar
  • 113 grams (1/2 cup packed) Brown Sugar

Wet Ingredients

  • 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

Chocolate Butter Mixture

  • 3/4 stick (3 ounces) Salted Butter
  • 43 grams (1/4 cup) Semi-Sweet Chocolate Chips (Nestle)

Peppermint Ganache Filling

  • 1/2 cup Heavy Cream
  • 172 grams (1 cup) Semi-Sweet Chocolate Chips (Nestle)
  • 3/4 teaspoon Pure Peppermint Extract (Olive Nation)

Peppermint Buttercream

  • 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 (Olive Nation)

Instructions

  1. Make Chocolate Cake: Preheat your oven to 325°F. Line a 1″ tall 1/4 sheet pan with parchment paper and spray the inside thoroughly with cooking spray.
  2. Mix Dry Ingredients: Sift the flour, baking powder, baking soda, salt, instant pudding mix (or instant clearjel), cocoa powder, and sugar into a large bowl. Add brown sugar and whisk thoroughly to remove clumps.
  3. Mix Wet Ingredients: In another large bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth.
  4. Make Butter Mixture: Gently melt salted butter until just melted, then whisk in semi-sweet chocolate chips until you have a smooth, glossy chocolate butter mixture.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and whisk until incorporated. Add the chocolate butter mixture last and whisk until the batter is smooth and free of lumps.
  6. Prepare and Pour Batter: Pour the batter evenly into the prepared pan and smooth the surface. Let the batter rest for 5-10 minutes to thicken slightly before baking.
  7. Bake Cake: Bake on the middle or top rack for 16 minutes at 325°F. Then, without opening the oven, reduce temperature to 300°F and continue baking for 6-10 minutes. Test with a toothpick for doneness; bake additional minutes if needed.
  8. Cool and Freeze Cake: Allow the cake to cool completely. Wrap tightly with plastic wrap while still in the pan and freeze for at least 2 hours or overnight. Brushing with simple syrup before wrapping is recommended if freezing longer.
  9. Make Peppermint Ganache Filling: Heat heavy cream and 1 cup semi-sweet chocolate chips in 30-second microwave increments, stirring frequently until smooth and glossy. Stir in peppermint extract and chill until thickened to a fudgy consistency.
  10. Make Fluffy Peppermint Buttercream: Whisk powdered sugar and instant clearjel together. Beat cream cheese, room temperature butter, and shortening until smooth and fluffy. Gradually add powdered sugar mixture, vanilla and peppermint extracts, then beat on high for 2-3 minutes to aerate.
  11. Layer the Cake: Using cake rings, cut frozen cake into layers. Fill each layer with the peppermint ganache. Apply a thin crumb coat of peppermint buttercream outside the cake, then chill until firm.
  12. Decorate and Serve: Frost the cake fully with remaining buttercream. Warm reserved ganache and drizzle down the sides. Decorate with tall rosettes using a star tip piping bag and top with mini candy canes. Allow to come to room temperature before serving for best texture.

Notes

  • Instant clearjel is an optional food starch that helps thicken cake batter and stabilize buttercream.
  • Spraying the pan over parchment prevents sticking and facilitates easy cake removal.
  • Brushing the cake with simple syrup before freezing preserves moisture and freshness.
  • Allow the cake to come to room temperature after chilling to enhance flavor and texture.
  • Using brewed coffee intensifies the chocolate flavor without adding a coffee taste.
  • Chocolate instant pudding mix can be substituted with instant clearjel for thickening the batter.
  • Reheat ganache carefully in short bursts to achieve spreadable consistency.
  • Buttercream will thicken further after resting due to the Instant Clearjel.

Keywords: moist fudge cake, peppermint cake, chocolate peppermint cake, holiday cake, peppermint ganache, peppermint buttercream, festive dessert

Find it online: https://freshrecipehub.com/moist-peppermint-fudge-cake-recipe/