Peppermint Fudge Cake Recipe

This Peppermint Fudge Cake is one of the best Christmas desserts. The homemade fudgy chocolate cake has no peppermint in the cake batter to prevent an overpowering flavor. Instead, the peppermint is added to the luscious buttercream frosting. It’s a perfect balance.

Isn’t this cake stunning? It screams holiday.

There’s a triple layer of fudgy chocolate cake with peppermint buttercream frosting sandwiched between each layer. The cake is coated in a thin layer peppermint frosting as well and decorated with crushed candy cane all around the sides.

A decadent chocolate ganache is layered over the top of the cake and allowed to drip halfway down the sides. I just love the look of drip cakes. My chocolate coconut cake is another one of my favorites.

For a finishing touch, red and white swirled peppermint frosting is piped on top of the cake. This really adds to the festive holiday feel, making the cake perfect for a Christmas party.

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Ingredients :

For the chocolate cake

• 2 cups all-purpose flour
• 2/3 cup dark cocoa powder plus more for dusting the pans
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 ounces unsweetened chocolate coarsely chopped
• 3/4 cup unsalted butter melted
• 1 and 3/4 cups granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 and 1/2 cups buttermilk
• 1/2 cup strong brewed coffee cooled

For the peppermint buttercream

• 2 cups unsalted butter softened
• 1 and 1/2 teaspoons peppermint extract
• 6 to 8 cups confectioners' sugar
• crushed candy canes
• red food coloring

For the chocolate ganache

• 4 ounces semisweet chocolate coarsely chopped
• 4 tablespoons unsalted butter cut into pieces
• 2 tablespoons light corn syrup

Instructions :

1. Heat the oven to 350°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk and set aside.
3. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
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