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Moist Peppermint Fudge Cake

A delightful dessert combining rich chocolate cake with smooth peppermint ganache and fluffy peppermint buttercream, perfect for festive occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 170 grams All-Purpose Flour I use Gold Medal
  • 1.5 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 0.75 teaspoon Salt
  • 3 tablespoons Chocolate Instant Pudding Mix or 2 Tablespoons instant clearjel
  • 26 grams Unsweetened Cocoa Powder I use Hershey's
  • 100 grams Sugar
  • 113 grams Brown Sugar packed
  • 2 large Eggs
  • 3/4 cup Buttermilk
  • 1/4 cup Brewed Coffee
  • 1/4 cup Vegetable Oil
  • 3 tablespoons Dark Corn Syrup or use light corn syrup
  • 1.5 teaspoons Vanilla Extract
  • 3/4 stick Salted Butter
  • 43 grams Semi-Sweet Chocolate Chips I use Nestle
For the Peppermint Ganache
  • 1/2 cup Heavy Cream
  • 172 grams Semi-Sweet Chocolate Chips I use Nestle
  • 3/4 teaspoon Pure Peppermint Extract I use Olive Nation
For the Fluffy Peppermint Buttercream
  • 455 grams Powdered Sugar
  • 1 tablespoon Instant Clearjel optional
  • 4 ounces Cream Cheese
  • 1.5 sticks Salted Butter at room temperature
  • 48 grams Shortening
  • 1 tablespoon Pure Vanilla Extract
  • 3/4 teaspoon Pure Peppermint Extract I use Olive Nation

Method
 

Make the Chocolate Cake
  1. Start by mixing flour, baking powder, baking soda, salt, chocolate pudding mix, cocoa powder, sugar, and brown sugar in a bowl.
  2. Add eggs, buttermilk, brewed coffee, vegetable oil, corn syrup, and vanilla extract. Blend until smooth.
  3. Pour this batter into prepared cake pans and bake until a toothpick comes out clean.
Make Peppermint Ganache Filling
  1. Heat heavy cream and pour it over the semi-sweet chocolate chips.
  2. Stir until smooth. Add 3/4 teaspoon of peppermint extract and mix well.
  3. Let it cool slightly before using.
Make Fluffy Peppermint Buttercream
  1. Beat the cream cheese and room temperature butter with an electric mixer until creamy.
  2. Gradually add powdered sugar and instant clearjel (if using), mixing well.
  3. Finally, add the remaining peppermint extract and vanilla extract, blending until fluffy.
Layer the Cake
  1. Once the cakes cool, spread the peppermint ganache filling between the layers.
  2. Top with the fluffy peppermint buttercream.
Decorate and Serve
  1. You can decorate the cake with chocolate chips or crushed candy canes.
  2. Slice and enjoy this delicious cake!

Notes

Ensure all your ingredients are at room temperature for easier mixing. Don't overmix the batter; just mix until combined for a light texture. Let the cake cool completely before adding the ganache and frosting to prevent melting.