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–+ servings

Moist Peppermint Fudge Cake

Experience a delightful blend of chocolate and mint with this rich and moist peppermint fudge cake, perfect for any occasion.
Servings 10 slices
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For the 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 light corn syrup
  • 1.5 teaspoons Vanilla Extract
  • 3/4 stick Salted Butter (3 ounces)
  • 43 grams Semi-Sweet Chocolate Chips (I use Nestle)

For the Ganache Filling

  • 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 Buttercream Frosting

  • 455 grams Powdered Sugar
  • 1 tablespoon Instant Clearjel (optional)
  • 4 ounces Cream Cheese
  • 1.5 sticks Salted Butter (6 ounces, at room temperature)
  • 48 grams Shortening
  • 1 tablespoon Pure Vanilla Extract
  • 3/4 teaspoon Pure Peppermint Extract (I use Olive Nation)

Instructions

Make Chocolate Cake

  • Start by mixing your dry ingredients: flour, baking powder, baking soda, salt, pudding mix or clearjel, cocoa powder, and sugars in a bowl.
  • In another bowl, whisk your eggs, buttermilk, coffee, oil, corn syrup, and vanilla.
  • Combine both mixtures and pour into a baking pan.

Make Peppermint Ganache Filling

  • Heat the heavy cream and mix it with semi-sweet chocolate chips until smooth.
  • Add peppermint extract for that signature flavor boost.

Make Fluffy Peppermint Buttercream

  • Beat the cream cheese, butter, and shortening in a bowl.
  • Gradually add the powdered sugar and peppermint extract until nice and fluffy.

Layer

  • Once the cake has cooled, slice it into layers.
  • Spread the ganache filling between the layers of cake.

Decorate

  • Frost the outside of the cake with fluffy peppermint buttercream.
  • Use any leftover frosting to create decorative swirls.

Serve

  • Enjoy it with a cup of coffee or tea, perfect for gatherings or an afternoon treat.

Notes

Serve this cake at room temperature for the best flavor. For garnishing, use chocolate shavings or cocoa powder. Store covered at room temperature for up to three days or refrigerated for up to a week. Wrap individual slices in plastic wrap for optimal freshness.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 32g
Calories: 380kcal
Course: Cake, Dessert
Cuisine: American
Keyword: chocolate cake, Fudge Cake, holiday dessert, Mint Dessert, Peppermint Cake