Ingredients

2 cups All-Purpose Flour (Gluten-free flour can be used for a gluten-free option)

3/4 cup Cocoa Powder (Substitute with Dutch-processed cocoa for a milder taste)

1.5 cups Granulated Sugar (Brown sugar can add deeper flavor)

1 teaspoon Baking Soda (Make sure it’s fresh for the best rise)

1 teaspoon Baking Powder (Make sure it’s fresh for the best rise)

1 teaspoon Salt (Enhances all the flavors)

3 large Eggs (Flax eggs can be used as a vegan substitute)

1 cup Buttermilk (Milk with a splash of vinegar or lemon juice is a great substitute)

1/2 cup Vegetable Oil (Melted butter can provide a richer taste)

2 teaspoons Vanilla Extract

1 cup Hot Coffee (Intensifies and enhances the chocolate flavor)

1 cup Unsalted Butter (Ensure it’s softened for easy mixing)

4 cups Powdered Sugar

1 teaspoon Peppermint Extract

2 tablespoons Heavy Cream (Adjust for desired consistency)

1 cup Heavy Cream (Provides a luscious, smooth finish)

2 cups Semi-Sweet Chocolate Chips (Delivers rich chocolate flavor)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and lining them with parchment paper.

Step 2: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.

Step 3: In a separate bowl, beat together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

Step 4: Gently mix the wet ingredients into the dry ingredients until just combined. Gradually stir in the hot coffee to create a thin batter.

Step 5: Divide the batter evenly among the prepared pans and bake for 28-32 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Step 6: Let the cakes cool in the pans for 15 minutes before transferring to wire racks to cool completely.

Step 7: In a mixing bowl, beat the softened unsalted butter until fluffy, then gradually add in the powdered sugar and peppermint extract, mixing until smooth.

Step 8: Once the cakes are cool, layer them with frosting and finish with a crumb coat. Chill briefly to set.

Step 9: To make the ganache, gently heat the heavy cream until simmering. Pour it over the chocolate chips and whisk until smooth.

Step 10: Pour the ganache over the frosted cake, letting it drip down the sides. Decorate with crushed candy canes if desired.

Tips & Variations

Use Dutch-processed cocoa powder for a softer chocolate flavor or substitute brown sugar for added richness.

For a vegan version, replace eggs with flax eggs and use a plant-based butter substitute.

Adjust the peppermint extract amount to suit your taste—start with less and add more if needed.

Adding a teaspoon of espresso powder to the coffee can deepen the mocha flavor even further.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of equal measure. Make sure the blend includes xanthan gum or another binder for best results.

How do I know when the cake is done?

A toothpick inserted into the center should come out with moist crumbs but not wet batter. This ensures a tender and moist cake without overbaking.