Introduction

This Moist Peppermint Fudge Cake combines rich chocolate with a refreshing hint of peppermint, creating a festive and indulgent dessert. Its fudgy texture and fluffy peppermint buttercream make it perfect for holiday celebrations or any special occasion.

A tall round cake with smooth white frosting covering the entire surface forms the base layer. Dark chocolate ganache drips down the sides in thick, glossy streaks from the top edge. At the top, a piped cream border of soft off-white swirls circles around the edge, topped with whole red and white peppermint candies and small candy canes standing upright. The cake sits on a white cake stand with a wooden base, placed on a white marbled surface with blurred holiday decorations in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour
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
100 grams (1/2 cup) Sugar
113 grams (1/2 cup packed) Brown Sugar
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
3/4 stick (3 ounces) Salted Butter
43 grams (1/4 cup) Semi-Sweet Chocolate Chips
1/2 cup Heavy Cream
172 grams (1 cup) Semi-Sweet Chocolate Chips
3/4 teaspoon Pure Peppermint Extract
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

Instructions

Step 1: Preheat oven to 325°F. Line a 1-inch tall 1/4 sheet pan with parchment paper, then spray the bottom and sides with cooking spray.
Step 2: Sift the flour, baking powder, baking soda, salt, pudding mix or clearjel, cocoa powder, and sugar into a large bowl. Add brown sugar and whisk until well blended, breaking up any clumps.
Step 3: In a separate large bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth.
Step 4: Melt salted butter until just melted, then add 1/4 cup semi-sweet chocolate chips. Whisk continuously until smooth and chocolate is melted.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until combined. Add the melted chocolate butter mixture and whisk until smooth and lump-free.
Step 6: Pour batter into the prepared pan, spreading evenly to about 1/4 inch from the top. Let sit for 5-10 minutes to thicken.
Step 7: Bake on the middle or top rack for 16 minutes. Then reduce oven to 300°F and bake 6-10 more minutes, checking doneness by touching the top and using a toothpick. The cake is done when a toothpick comes out clean or with moist crumbs but no wet batter.
Step 8: Allow cake to cool, then wrap tightly and freeze for at least 2 hours or overnight to make layering easier.
Step 9: For the peppermint ganache, combine heavy cream and 1 cup semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth. Whisk in peppermint extract and chill until thick and fudgy.
Step 10: To make peppermint buttercream, whisk powdered sugar and instant clearjel. Beat cream cheese until softened, then add room temperature butter and shortening, beating until smooth and lump-free. Gradually add powdered sugar mixture, vanilla, and peppermint extracts. Beat on high for 2-3 minutes until light and fluffy.
Step 11: Layer the frozen cake, slicing into layers with cake rings if available. Spread a thin layer of peppermint ganache between layers. Apply a thin crumb coat of buttercream and chill for 10 minutes.
Step 12: Frost the cake with remaining peppermint buttercream. Warm reserved ganache and drizzle down the sides. Decorate with rosettes or other designs and mini candy canes if desired.
Step 13: Let the cake come to room temperature before serving for the best texture.

Tips & Variations

For easier handling and neater layers, freeze the cake before slicing and layering.
Use brewed coffee to enhance the chocolate flavor without making the cake taste like coffee.
Add a simple syrup brush to the cake layers before freezing for extra moisture if freezing longer than a couple of days.
Substitute dark corn syrup with light corn syrup if preferred without affecting the texture.
If ganache becomes too thick from chilling, gently reheat in short increments to soften before spreading.

Storage

Store leftover cake covered tightly in the refrigerator for up to 5 days. Bring to room temperature before serving to enjoy the best texture and flavor. You can freeze the baked cake wrapped well for up to a month; thaw in the fridge before assembling or serving.

How to Serve

A three-layer chocolate cake with rich, dark brown moist cake layers separated by thick, smooth chocolate filling. The outside is covered with creamy white frosting, with dark chocolate ganache dripping down the sides. The top is decorated with swirls of white frosting and topped with whole and broken red and white striped peppermint candies, creating a festive look. The cake sits on a white plate resting on a wooden cake stand, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of instant clearjel?

Yes, chocolate instant pudding mix works well as a thickener and adds moistness; instant clearjel is an optional starch that can also improve texture.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted quickly comes out clean or with a few moist crumbs but no wet batter. Avoid jiggly or sunken spots on the cake top by not moving the pan during baking.