Name: Peppermint Mocha Cake with Ganache Drip: Holiday Bliss Awaits
Prep time: 30 min
Cook time: 32 min
Total time: 77 min
Ingredients: 2 cups All-Purpose Flour (Gluten-free blend works as substitute.); 3/4 cups Cocoa Powder (Opt for Dutch-process for deeper flavor.); 2 cups Granulated Sugar (Coconut sugar can be used for lower-glycemic sweetness.); 2 tsp Baking Soda (Ensure it's fresh for the best lift.); 1 tsp Baking Powder (Ensure it's fresh for the best lift.); 1 tsp Salt (Sea salt or kosher salt adds a nice touch.); 4 Large Eggs (Flax eggs can serve for vegan alternative.); 1 cup Buttermilk (Substitute with milk mixed with vinegar if needed.); 1/2 cup Vegetable Oil (Melted coconut oil is a delicious substitute.); 2 tsp Vanilla Extract (Use pure for the best results.); 1 cup Hot Coffee (Decaf coffee keeps the kick without the caffeine.); 1 cup Unsalted Butter (Consider using vegan butter for dairy-free option.); 4 cups Powdered Sugar (Sift it for a smooth texture.); 1 tsp Peppermint Extract (Pure extract ensures a stronger taste.); 1/4 cup Heavy Cream (Opt for coconut cream for a dairy-free alternative.); 2 cups Chocolate Chips (Dark chocolate elevates the flavor.); 1 cup Heavy Cream (Coconut cream is a fantastic substitute if desired.); 1 tsp Espresso Powder (Enhances chocolate flavor; omit if not available.); 1 cup Crushed Candy Canes (Any peppermint candy variety works wonderfully.)

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There’s something magical about the holiday season that beckons us to gather around the kitchen, creating memories over delightful desserts. This Peppermint Mocha Cake with Ganache Drip stands as a festive centerpiece, marrying the rich, comforting taste of chocolate with the refreshing zing of peppermint and the inviting aroma of coffee. With its moist layers, smooth peppermint buttercream, and decadent glossy ganache, this cake is not just a treat; it’s a nostalgic journey back to cozy winter nights. Not only is it quick to whip up, but it also brings joy to every table, making it a true crowd-pleaser. Ready to impress your family and friends with a dessert that embodies the spirit of the season? Let’s dive in!

Why is Peppermint Mocha Cake Special?

Indulgent and Festive: This Peppermint Mocha Cake is a delightful blend of flavors that captures the essence of the holiday season. Simple Steps: With straightforward instructions, you can create this stunning dessert without the fuss. Gorgeous Presentation: The glossy ganache drip and crushed candy canes make it a visual masterpiece. Adaptable Recipes: Feel free to explore variations, like adding raspberry jam or switching up the ganache to suit your taste! If you’re also in the mood for more sweet treats, check out this Cloud Cake Feel for another festive option. Perfect for Gatherings: Whether it’s a holiday gathering or a cozy family dinner, this cake is sure to be the star of the show!

Peppermint Mocha Cake with Ganache Drip Ingredients

• Get ready for deliciousness!

For the Cake

All-Purpose Flour – Provides structure for the cake; a gluten-free blend works as a great substitute.
Cocoa Powder – Delivers rich chocolate flavor; opt for Dutch-process cocoa for deeper taste.
Granulated Sugar – Balances cocoa’s bitterness; coconut sugar can be used for a lower-glycemic sweetness.
Baking Soda & Baking Powder – Essential leavening agents; ensure they’re fresh for the best lift.
Salt – Enhances flavor; sea salt or kosher salt adds a nice touch.
Large Eggs – Moistens and binds; flax eggs can serve for a vegan alternative.
Buttermilk – Adds moisture and tenderness; substitute with milk mixed with vinegar if needed.
Vegetable Oil – Keeps your cake moist; melted coconut oil is a delicious substitute.
Vanilla Extract – Enhances flavor depth; reach for pure vanilla extract for the best results.
Hot Coffee – Intensifies chocolate flavor; decaf coffee keeps the kick without the caffeine.

For the Buttercream

Unsalted Butter – Serves as the base for your buttercream frosting; consider using vegan butter for a dairy-free option.
Powdered Sugar – Adds sweetness and structure; sift it for a smooth, velvety texture.
Peppermint Extract – Imparts that lovely minty punch; pure extract ensures a stronger taste.
Heavy Cream – Creates richness in the frosting; opt for coconut cream for a dairy-free alternative.

For the Ganache

Chocolate Chips – Forms the luscious base of ganache; dark chocolate elevates the flavor wonderfully.
Heavy Cream – Used for the ganache; coconut cream is a fantastic substitute if desired.
Espresso Powder – Enhances the chocolate flavor; feel free to omit if you don’t have it on hand!

For the Decoration

Crushed Candy Canes – Adds a decorative touch and extra mintiness; any peppermint candy variety works wonderfully for an added twist!

This Peppermint Mocha Cake with Ganache Drip is truly a treat that looks as good as it tastes. Enjoy creating this festive delight!

Step‑by‑Step Instructions for Peppermint Mocha Cake with Ganache Drip

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This crucial step ensures that your oven is at the right temperature when you’re ready to bake the Peppermint Mocha Cake, promoting even cooking. While the oven heats, gather all your ingredients and equipment, including three 8-inch round cake pans.

Step 2: Prepare Pans
Grease and line your cake pans with parchment paper to prevent sticking. Use cooking spray or butter for greasing, then cut round pieces of parchment to fit inside the pans. This preparation contributes to a perfect release of your layers after baking, ensuring a beautiful presentation for your Peppermint Mocha Cake.

Step 3: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined. This step not only creates the dry mix for your cake batter but also ensures even distribution of all leavening agents, which is vital for achieving that lovely rise during baking.

Step 4: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully combined. This mixture brings moisture and richness to the cake. It’s an important step to achieve the desired texture, so mix until you see a smooth blend before moving on to combining the dry and wet components.

Step 5: Combine Mixtures
Pour your wet ingredients into the bowl of dry ingredients, stirring gently to combine. As you mix, gradually add the hot coffee to the batter, continuing until you achieve a smooth, thin consistency. This beautiful blend elevates the chocolate flavor, making your Peppermint Mocha Cake rich and moist.

Step 6: Bake the Cakes
Divide the batter evenly among the prepared pans and place them in the oven. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Keeping an eye on them during this time ensures you don’t overbake, maintaining that moist texture.

Step 7: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 15 minutes. Then, carefully invert them onto a wire rack to cool completely. This step is crucial—allowing the cakes to cool fully will prevent melting the buttercream during assembly.

Step 8: Prepare Buttercream
While your cakes cool, prepare the peppermint buttercream. In a mixing bowl, beat the unsalted butter until fluffy, roughly 2-3 minutes. Gradually add the powdered sugar alongside peppermint extract and heavy cream. Continue mixing until you achieve a smooth and spreadable consistency, perfect for layering.

Step 9: Assemble the Cake
Start by placing the first layer of your cooled cake on a serving plate. Spread a generous amount of peppermint buttercream on top and layer with the next cake. Repeat the frosting process for the second layer and finally top it with the third layer, ensuring each layer is evenly frosted and slightly chilled for stability.

Step 10: Make Ganache
To create the ganache, heat the heavy cream in a small saucepan until steaming. Pour the hot cream over the chocolate chips in a separate bowl and whisk until smooth. This rich concoction will form the glossy drip for your Peppermint Mocha Cake; let it cool slightly before drizzling.

Step 11: Finish the Cake
With your ganache slightly cooled, drizzle it over the fully frosted cake, allowing it to cascade down the sides for a beautiful finish. Decorate the top with crushed candy canes for a festive touch. Allow the ganache to set slightly before slicing and serving this delightful Peppermint Mocha Cake.

Make Ahead Options

These Peppermint Mocha Cakes are perfect for creating ahead of time, saving you precious minutes on busy holiday baking days. You can bake the cake layers up to 24 hours in advance. Once cooled, wrap each layer tightly in plastic wrap, placing them in the refrigerator to maintain their moist texture. The peppermint buttercream can be prepared up to 3 days before serving, stored in an airtight container in the fridge; just give it a quick whip before frosting. When you’re ready to finish the Peppermint Mocha Cake, simply frost the layers, make the ganache, and drizzle it on before serving for a cake that’s just as delicious and fresh as if made that day!

Peppermint Mocha Cake Variations

Feel free to play around with this recipe to make it your own, adding your unique twist to this festive favorite!

Orange Zest: Replace peppermint extract with fresh orange zest for a citrusy twist that brightens the chocolate flavor.
White Chocolate Ganache: Swap dark chocolate with white chocolate for the ganache; it offers a sweeter, creamy contrast to the cake.
Raspberry Layer: Add a layer of raspberry jam between the cake layers for a fruity burst that pairs beautifully with mocha.
Dairy-Free: Use almond milk and coconut oil in the cake and almond butter for the buttercream, creating a yummy vegan version.
Spice It Up: Stir in a teaspoon of cinnamon or ginger to the batter for a warm, spiced version that’s perfect for winter.
Chocolate Chip Surprise: Fold in mini chocolate chips into the batter for added texture and bursts of gooey chocolate.
Coconut Delight: Add shredded coconut inside the cake or on top for a tropical twist that complements the peppermint beautifully.
Festive Sprinkles: Decorate with colorful holiday-themed sprinkles or chocolate shavings to make your cake festive and visually stunning.

If you’re feeling inspired, why not pair your Peppermint Mocha Cake with some rich and delicious Fruity Pebbles Cheesecake for an adventurous dessert spread?

Expert Tips for Peppermint Mocha Cake

Cool Completely: Allow the cakes to cool completely before frosting them. This prevents the buttercream from melting and ensures clean layers.
Crumb Coating: Apply a thin layer of frosting as a crumb coat before the final frosting. Chill briefly to set and capture any loose crumbs.
Smooth Buttercream: Whip the butter for a few minutes before adding powdered sugar; this creates a lighter, fluffier peppermint buttercream.
Perfect Ganache Drip: Ensure your ganache is slightly cooled but still pourable when drizzling. Too hot will cause it to run off, while too cool won’t create the desired effect.
Adapt and Enjoy: Don’t hesitate to try variations by adding different flavors, such as orange zest or raspberry jam, to customize your Peppermint Mocha Cake!

What to Serve with Peppermint Mocha Cake with Ganache Drip

There’s nothing quite like creating a festive spread to accompany your delicious dessert and lift everyone’s spirits.

Rich Hot Chocolate: A warm cup of creamy hot chocolate complements the mocha flavors while adding extra coziness to your dessert experience.
Fresh Mint Tea: Light and refreshing, mint tea harmonizes perfectly with the cake’s peppermint notes, enhancing that festive vibe. Pairing it with a candy cane stirrer makes it all the more delightful.
Classic Vanilla Ice Cream: The cool and creamy texture of vanilla ice cream offsets the rich flavors of the cake beautifully, giving you a decadent dessert experience. A scoop can be served alongside a slice for an indulgent treat.
Spiced Apple Cider: Warm spiced apple cider brings a lovely autumnal flavor that pairs splendidly with peppermint, making it a versatile option for holiday gatherings.
Ginger Snaps: These spicy cookies add a crunchy contrast and a hint of warmth, providing a delightful pairing that echoes the flavors of the season.
Holiday Fruit Salad: A vibrant mix of fresh fruits brightens your dessert table and provides a refreshing balance to the rich cake, making it a lighter option between bites.

Treat your guests and family to a well-rounded spread that celebrates the heart of the holiday season with each bite!

How to Store and Freeze Peppermint Mocha Cake

Room Temperature: Store leftover cake in an airtight container at room temperature for up to three days to maintain its moist texture.

Fridge: If you want to keep the cake fresh for longer, refrigerate it in an airtight container. Properly stored, it can last for up to a week.

Freezer: For longer storage, wrap slices of the Peppermint Mocha Cake in plastic wrap and then in aluminum foil. Freeze for up to three months, ensuring maximum flavor retention.

Reheating: When ready to enjoy, thaw the cake in the fridge overnight, and reheat individual slices in the microwave for about 10-15 seconds for that fresh-baked warmth!

Peppermint Mocha Cake with Ganache Drip Recipe FAQs

What type of cocoa powder is best for this cake?
For the richest flavor, I recommend using Dutch-process cocoa powder. It provides a deeper, more complex chocolate taste than regular cocoa. If you’re in a pinch, natural cocoa powder will work, but you might miss out on that extra depth.

How long can I store the Peppermint Mocha Cake?
You can store the Peppermint Mocha Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, refrigerate it, and it should last up to a week. Just make sure it’s tightly wrapped to prevent it from drying out!

Can I freeze the Peppermint Mocha Cake? How?
Absolutely! To freeze your cake, start by wrapping individual slices in plastic wrap. Then, place them in an airtight container or wrap them in aluminum foil. This double layer of protection will keep your delicious cake fresh for up to three months. When you’re ready to enjoy, let it thaw in the fridge overnight, and you can microwave a slice for about 10-15 seconds to warm it up!

What should I do if my ganache is too runny?
If your ganache is too runny, don’t worry! You can simply let it sit at room temperature for about 10-15 minutes to thicken slightly. Alternatively, if you find it still isn’t the consistency you want, you can whisk in a little more chocolate until it reaches the desired thickness. Remember, it should be pourable but not too thin!

Can I make this cake allergen-friendly?
Definitely! To make the Peppermint Mocha Cake dairy-free, you can substitute unsalted butter with vegan butter and use coconut cream where heavy cream is called for. If you’re avoiding gluten, replace all-purpose flour with a gluten-free flour blend. And for a vegan option, use flax eggs in place of large eggs—just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens!

What’s the best way to decorate the cake for a festive occasion?
To elevate your cake’s festive look, consider drizzling the ganache evenly over the top and allowing it to drip down the sides. Top it off with crushed candy canes or festive sprinkles for that extra holiday cheer. You could even add a sprig of mint or edible glitter for a wonderful touch!