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Irresistible Peppermint Mocha Cake with Ganache Drip Delight Recipe

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★★★★★

4.7 from 63 reviews

This Irresistible Peppermint Mocha Cake combines rich chocolate layers infused with espresso and a refreshing peppermint frosting, finished with a luscious chocolate ganache drip. Perfect for holiday celebrations or anytime you crave a decadent dessert with a festive twist.

Ingredients

Scale

Cake

  • 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)

Frosting

  • 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)

Ganache

  • 1 cup Heavy Cream (Provides a luscious, smooth finish)
  • 2 cups Semi-Sweet Chocolate Chips (Delivers rich chocolate flavor)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them and lining with parchment paper to ensure easy cake removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until everything is evenly combined and free of lumps.
  3. Combine Wet Ingredients: In a separate bowl, beat together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and fully incorporated.
  4. Make the Batter: Gently fold the wet ingredients into the dry ingredients until just combined; be careful not to overmix. Gradually stir in the hot coffee to thin the batter and enhance the chocolate flavor.
  5. Bake the Cakes: Divide the batter evenly among the prepared pans and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking to keep them moist.
  6. Cool Cakes: Allow the cakes to cool in the pans for 15 minutes before transferring them to wire racks to cool completely, which prevents the frosting from melting.
  7. Prepare Peppermint Frosting: In a mixing bowl, beat the softened unsalted butter until fluffy. Gradually add the powdered sugar and peppermint extract, mixing thoroughly until smooth. Adjust the consistency by adding the heavy cream as needed for spreadability.
  8. Assemble and Crumb Coat: Once the cakes are completely cool, layer them with the peppermint frosting. Apply a thin crumb coat around the entire cake and chill briefly to set this base layer.
  9. Make Ganache: Heat the heavy cream gently until it simmers, then pour it over the semi-sweet chocolate chips. Let sit for a minute before whisking together until smooth and glossy.
  10. Decorate with Ganache Drip: Pour the ganache over the frosted cake, allowing it to drip attractively down the sides. Finish by decorating the top with crushed candy canes for a festive touch.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Use Dutch-processed cocoa powder for a smoother chocolate flavor.
  • Brown sugar can be used instead of granulated sugar to add a richer taste.
  • Flax eggs can replace whole eggs to make this recipe vegan-friendly.
  • Ensure baking soda and powder are fresh to guarantee proper cake rise.
  • If you don’t have buttermilk, stir 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes.
  • Adjust the frosting thickness with heavy cream to allow easy spreading without being too runny.
  • Store the cake covered in the refrigerator and bring to room temperature before serving for the best taste.

Keywords: peppermint mocha cake, chocolate cake, mocha cake, peppermint dessert, holiday cake, chocolate ganache, layered cake, festive dessert

Find it online: https://kitchenbyrita.com/irresistible-peppermint-mocha-cake-with-ganache-drip-delight-recipe/