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Peppermint Mocha Cake with Ganache Drip

Peppermint Mocha Cake with Ganache Drip: Holiday Bliss Awaits

This Peppermint Mocha Cake with Ganache Drip is a delightful holiday dessert, combining chocolate, peppermint, and coffee flavors.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 15 minutes
Total Time 1 hour 17 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 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.
For the Buttercream
  • 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.
For the Ganache
  • 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.
For the Decoration
  • 1 cup Crushed Candy Canes Any peppermint candy variety works wonderfully.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Cake Pans
  • Spatula
  • saucepan
  • Wire Rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Grease and line your cake pans with parchment paper.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
  4. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully combined.
  5. Pour your wet ingredients into the bowl of dry ingredients, stirring gently. Gradually add the hot coffee and mix until smooth.
  6. Divide the batter among the prepared pans and bake for 28-32 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for about 15 minutes, then invert onto a wire rack to cool completely.
  8. Prepare the peppermint buttercream by beating the unsalted butter until fluffy, then gradually add powdered sugar, peppermint extract, and heavy cream.
  9. Assemble the cake by layering with peppermint buttercream between each layer and stacking the cakes.
  10. Make ganache by heating heavy cream until steaming and pouring over chocolate chips. Whisk until smooth.
  11. Drizzle ganache over the frosted cake and decorate with crushed candy canes.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 400mgPotassium: 180mgFiber: 2gSugar: 34gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Allow cakes to cool completely before frosting to prevent melting the buttercream.

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