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Moist Peppermint Fudge Cake Recipe

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★★★★★

4.5 from 142 reviews

This Moist Peppermint Fudge Cake features a rich chocolate base enhanced with a unique blend of instant pudding mix, cocoa, and coffee, creating a deeply flavorful and moist texture. The cake is layered with a decadent peppermint chocolate ganache and finished with a fluffy peppermint buttercream frosting, making it a perfect festive dessert that balances chocolatey richness with refreshing peppermint flavors.

Ingredients

Scale

Cake Dry Ingredients

  • 170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour (e.g., 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 (e.g., Hershey’s)
  • 100 grams (1/2 cup) Sugar
  • 113 grams (1/2 cup packed) Brown Sugar

Cake 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 (e.g., Nestle)

Peppermint Ganache Filling

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

Fluffy 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 (e.g., Olive Nation)

Instructions

  1. Make Chocolate Cake: Preheat your oven to 325°F (163°C). Line a 1-inch tall 1/4 sheet pan with parchment paper and spray the bottom and sides with cooking spray for easy cake release.
  2. Mix Dry Ingredients: Sift together flour, baking powder, baking soda, salt, instant pudding mix (or clearjel), cocoa powder, and sugar into a large mixing bowl. Add brown sugar, whisking well to combine and break up any clumps.
  3. Mix Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, brewed coffee, vegetable oil, corn syrup, and vanilla extract until smooth and fully blended.
  4. Prepare Butter-Chocolate Mixture: Melt salted butter carefully in the microwave or stovetop until just melted, avoiding overcooking. Whisk in semi-sweet chocolate chips until completely melted and smooth; the residual heat and whisking aid in melting.
  5. Combine Ingredients: Pour the wet ingredients into the dry ingredients and whisk until just incorporated. Add the melted butter-chocolate mixture and whisk gently until smooth and free of lumps (small brown sugar lumps are acceptable).
  6. Spread Batter and Bake: Pour batter into the prepared pan, smoothing the surface with an offset spatula. Let it rest 5-10 minutes to allow instant clearjel or pudding mix to thicken the batter for better rise. Bake on the middle or top oven rack for 16 minutes at 325°F, then reduce temperature to 300°F (149°C) and bake for an additional 6-10 minutes. Check doneness with a toothpick or light touch; bake extra minutes if needed until just set.
  7. Wrap and Freeze Cake: Once cooled, tightly wrap the cake in plastic wrap, including bottom and sides, and freeze at least 2 hours or overnight. This aids in easier layering and cutting. For longer freezing, brush with simple syrup before wrapping to maintain moisture.
  8. Make Peppermint Ganache Filling: Heat heavy cream and semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring frequently until smooth and melted. Stir in peppermint extract, then refrigerate, stirring occasionally until ganache thickens to a fudgy consistency. Reheat briefly if ganache becomes too firm before use.
  9. Prepare Fluffy Peppermint Buttercream: Whisk powdered sugar and instant clearjel together and set aside. Using a mixer, beat softened cream cheese until smooth, add room temperature butter, and beat until creamy. Add shortening and beat thoroughly to remove lumps. On low speed, gradually add powdered sugar mixture, vanilla, and peppermint extracts, scraping bowl sides as needed. Finally, beat at high speed for 2-3 minutes to aerate and create a light, fluffy texture.
  10. Layer the Cake: Using frozen cake layers for easiest handling, cut desired layers with cake rings. Spread peppermint ganache about 1/4 inch thick between layers using an offset spatula. Apply a thin crumb coat of buttercream on the outside, then chill in the freezer for 10 minutes to set.
  11. Decorate and Serve: Finish frosting with a smooth, final coat of peppermint buttercream. Warm reserved ganache until pourable and drizzle down cake sides. Pipe buttercream rosettes with a star tip for decoration and top with mini candy canes. Allow the cake to come to room temperature before serving for best texture and flavor enjoyment.

Notes

  • Instant Clearjel is a food starch often used in commercial baking; it helps to thicken the cake batter and stabilize the buttercream.
  • If using other cake pans, adjust baking times accordingly as per pan size; a 1/4 sheet pan measurement was used here.
  • For longer freeze times, brushing cake layers with simple syrup prevents drying and maintains moistness.
  • Handle the ganache carefully during reheating to avoid overheating which can cause graininess.
  • The cake flavors and textures are at their best when served at room temperature after chilling.

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

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