Print

Moist Peppermint Fudge Cake Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

This Moist Peppermint Fudge Cake combines rich chocolate flavor with refreshing peppermint for a festive and indulgent dessert. The cake boasts a tender crumb thanks to instant pudding mix and clearjel, complemented by a fudgy peppermint ganache filling and a fluffy peppermint buttercream frosting. Perfect for holiday celebrations or any special occasion, the cake layers are baked thin and assembled with decadent ganache, then finished with creamy buttercream and a peppermint drizzle, resulting in a luxurious and luscious treat.

Ingredients

Scale

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

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)

Peppermint Buttercream Frosting

  • 455 grams (3 1/2 cups) Powdered Sugar
  • 1 Tablespoon Instant Clearjel (optional, food starch)
  • 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. Line a 1″ tall 1/4 sheet pan with parchment paper and spray the bottom and sides with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: Sift the flour, baking powder, baking soda, salt, instant pudding mix or clearjel, cocoa powder, and granulated sugar into a large bowl. Add brown sugar and whisk thoroughly, breaking up any clumps to ensure a smooth mixture.
  3. Mix Wet Ingredients: In a separate large bowl, whisk together eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until well combined.
  4. Make Butter Mixture: Melt the salted butter either in the microwave or on the stove until just melted. Add the semi-sweet chocolate chips and whisk vigorously for 30 seconds to 1 minute until the mixture is melted and smooth.
  5. Combine Ingredients: Pour the wet ingredients into the dry ingredients and whisk until incorporated. Then pour in the chocolate butter mixture and whisk until smooth and lump-free, allowing some small brown sugar lumps to remain.
  6. Spread Batter into Pan: Pour the batter into the prepared sheet pan and smooth it out evenly using an offset spatula. The batter should come close to the top edge but leave space.
  7. Set Batter: Let the batter rest in the pan for 5-10 minutes so the instant clearjel or pudding mix can thicken for better rise during baking.
  8. Bake Cake: Place the pan in the middle or top rack of the oven. Bake for 16 minutes at 325°F. Without opening the oven, reduce heat to 300°F and bake for an additional 6-10 minutes. Check doneness by lightly touching the cake’s surface and inserting a toothpick; it should come out clean or with moist crumbs but not wet. Extend baking 1-5 minutes if needed.
  9. Wrap and Freeze Cake: Once cooled, tightly wrap the cake in plastic wrap while still in the pan and freeze for at least 2 hours or overnight. For longer storage, brush with simple syrup before wrapping. Cake will be easier to layer frozen.
  10. Make Peppermint Ganache: Heat heavy cream and semi-sweet chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each until smooth and shiny. Whisk in peppermint extract once melted.
  11. Chill Ganache: Refrigerate the ganache, stirring occasionally, until it thickens to a very fudgy consistency. Reheat briefly if it becomes too firm before use.
  12. Prepare Peppermint Buttercream: Whisk together powdered sugar and instant clearjel. Beat cream cheese until softened, add room temperature butter and shortening, and continue to beat until creamy and lump-free.
  13. Add Sugar Mixture and Extracts: Slowly add the powdered sugar mixture to the creamed butter mix on low speed. Add vanilla and peppermint extracts, scraping the bowl as needed.
  14. Beat Buttercream: Increase mixer speed to high and beat for 2-3 minutes to make the buttercream light and fluffy; it will thicken further as it rests.
  15. Layer Cake: Use cake rings to cut frozen cake layers. Spread ganache about 1/4 inch thick between layers. Apply a thin crumb coat of peppermint buttercream on the outside and chill until firm.
  16. Decorate and Serve: Frost cake with a final thick layer of peppermint buttercream. Warm reserved ganache to drizzle down sides. Optionally pipe rosettes with a star tip around the top. Allow cake to come to room temperature before serving and decorate with mini candy canes. Enjoy the cake best at room temperature.

Notes

  • Instant Clearjel is a food starch used commercially to improve cake texture and stability; it can be substituted with instant pudding mix.
  • Using parchment paper and spray ensures easy removal of thin cake layers from the pan, essential for layering delicate cakes.
  • Brushing the cake with simple syrup before freezing protects moisture and enhances flavor if storing longer than a couple of days.
  • Be careful not to overheat butter or chocolate when melting to avoid scorching and grainy texture.
  • When working with ganache, frequent stirring and microwaving in short bursts helps prevent overheating.
  • Layering the cake when frozen yields cleaner cuts and easier assembly.

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

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