The aroma of freshly brewed coffee mingling with chocolate and a hint of peppermint is my ultimate holiday comfort. As I bake this Peppermint Mocha Cake with Ganache Drip, I’m reminded why this decadent dessert has become a centerpiece at my festive gatherings. With its ultra-moist layers of rich chocolate cake, cool peppermint buttercream, and a glossy mocha ganache, it’s not just a treat; it’s an experience that unites friends and family. The best part? This cake offers the joyous celebration of the season wrapped up in each bite while being surprisingly easy to whip up, making it a crowd-pleaser without the fuss. Ready to create something magical in your kitchen this holiday? Let’s dive into the recipe!
Why is this cake so special?
Decadent Flavor: This Peppermint Mocha Cake combines rich chocolate and refreshing peppermint, creating a luxurious dessert that awakens your taste buds.
Festive Appeal: Its striking layers and glossy ganache make it the perfect centerpiece for any holiday gathering, sure to impress your guests.
Easy to Make: With straightforward steps, this cake is perfect for bakers of all skill levels, ensuring a delightful outcome without the hassle.
Versatile Options: Feeling adventurous? Try variations like chocolate-orange or add a raspberry puree for a fruity twist, catering to all preferences.
Crowd-Pleaser: From family dinners to holiday parties, this dessert brings everyone together, making each celebration sweeter and more memorable.
Take your holiday baking to the next level and discover more delightful recipes in our holiday desserts collection.
Peppermint Mocha Cake Ingredients
For the Cake
• All-Purpose Flour – Provides structure for the cake; for a gluten-free option, substitute with gluten-free flour.
• Cocoa Powder – Infuses deep chocolate flavor; Dutch-process cocoa can be used for a richer taste.
• Granulated Sugar – Adds sweetness; can be substituted with coconut sugar for a less-refined option.
• Baking Soda & Baking Powder – Leavening agents that help the cake rise; ensure they are fresh for best results.
• Salt – Enhances sweetness and balances flavors; always use fine salt for even distribution.
• Large Eggs – Adds moisture and richness; for a vegan version, flax eggs can be used.
• Buttermilk – Contributes to the cake’s moisture and tenderness; substitute with yogurt or milk mixed with vinegar.
• Vegetable Oil – Keeps the cake moist; can replace with melted coconut oil or unsweetened applesauce for a lighter option.
• Vanilla Extract – Adds depth of flavor; use pure vanilla extract for the best taste.
• Hot Coffee – Intensifies the chocolate flavor and enhances moisture; can use strong brewed decaf for a caffeine-free option.
For the Buttercream
• Butter – Essential for the peppermint buttercream texture; use vegan butter as a substitute.
• Powdered Sugar – To sweeten the buttercream frosting; can substitute with a sugar-free powdered alternative.
• Peppermint Extract – Key for achieving the mint flavor; make sure it’s pure extract for authenticity.
• Heavy Cream – Used to whip the buttercream, giving it a light and airy texture; can substitute with coconut cream for a non-dairy version.
For the Ganache
• Heavy Cream – Gives the ganache its glossy texture; can substitute with coconut cream for a non-dairy option.
• Chocolate Chips – Forms the ganache base; dark chocolate chips provide a richer taste; use dairy-free chips for vegan.
• Espresso Powder – Intensifies the mocha flavor in ganache; omit for a milder flavor for non-coffee drinkers.
For Decoration
• Crushed Candy Canes or Peppermint Bark – Adds festive flair; can use sprinkles for an alternative touch.
This Peppermint Mocha Cake with Ganache Drip is a delightful way to celebrate the season, perfect for your holiday gatherings!
Step‑by‑Step Instructions for Peppermint Mocha Cake with Ganache Drip
Step 1: Preheat the Oven
Begin your baking adventure by preheating your oven to 350°F (175°C). While the oven warms up, grease and line three 8-inch cake pans with parchment paper for easy removal later. This preparation ensures your Peppermint Mocha Cake bakes evenly and won’t stick, setting the stage for a beautiful dessert.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until the mixture is well-aerated and combined. This process usually takes about 2–3 minutes. Properly mixing these dry ingredients not only helps in even rising but also intensifies the rich chocolate flavor of your Peppermint Mocha Cake.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk together the large eggs, buttermilk, vegetable oil, and vanilla extract until smooth and homogenous. This should take about 1–2 minutes. Make sure all ingredients are at room temperature; this step is crucial for creating a moist cake and enhances the overall flavor profile.
Step 4: Create the Batter
Pour the wet ingredients into the bowl of dry ingredients, mixing on medium speed until just combined. Gradually add the hot coffee, continuing to mix until the batter is smooth and slightly runny, around 2–3 minutes. This thin consistency is normal and necessary for your Peppermint Mocha Cake to achieve the desired moist texture when baked.
Step 5: Bake the Layers
Carefully divide the batter evenly among the three prepared pans, ensuring equal levels for uniform baking. Place the pans in the hot oven and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. The cake layers should spring back when gently pressed, indicating they are ready to be cooled.
Step 6: Cool the Cakes
Once baked, remove the cake layers from the oven and let them cool in the pans for about 15 minutes. After that, invert the cakes onto a wire rack to cool completely. This cooling step is essential; if you frost the layers while warm, the buttercream can melt and slide off, compromising the look of your Peppermint Mocha Cake.
Step 7: Prepare the Buttercream
In a large mixing bowl, beat the softened butter on medium speed until fluffy and pale, about 3 minutes. Gradually add the powdered sugar, mixing well, then incorporate the peppermint extract and heavy cream. Continue to mix until light and airy, roughly 2–3 minutes. This buttercream will bring a refreshing layer to your cake’s rich chocolate base.
Step 8: Assemble the Cake
To assemble your masterpiece, place the first cake layer on a serving stand. Generously spread some peppermint buttercream over the top and repeat with the subsequent layers, finishing with the third layer. Apply a thin crumb coat around the entire cake to seal in crumbs, then chill for about 30 minutes to set the buttercream.
Step 9: Make the Ganache
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat. Pour the hot cream over the chocolate chips in a bowl and let it sit for 2–3 minutes. Whisk until smooth and glossy, ensuring there are no lumps; this ganache will create the beautiful drip effect.
Step 10: Drizzle and Decorate
Allow the ganache to cool slightly before drizzling it over the chilled cake, letting it create beautiful drips down the sides. Finally, top your Peppermint Mocha Cake with crushed candy canes for a festive touch that adds crunch and color. This finishing touch is sure to wow your guests and leave them wanting more!
What to Serve with Peppermint Mocha Cake with Ganache Drip
Indulge your senses in a delightful feast that enhances the festive spirit of this decadent treat.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a rich creaminess that complements the cake’s chocolate and peppermint flavors beautifully.
- Vanilla Ice Cream: The creamy vanilla contrasts perfectly with the cake’s chocolatey layers, adding a refreshing chill that rounds out each bite.
- Fresh Berries: Raspberries or strawberries introduce a vibrant tartness that balances the sweetness of the cake, enhancing its festive presentation. The pop of color from the berries adds to the dessert’s holiday charm while offering a delightful contrast in flavor and texture.
- Hot Chocolate: A warm cup of hot chocolate, perhaps with a sprinkle of peppermint, offers a cozy beverage pairing that perfectly encapsulates the festive season. The richness of the drink mirrors the dessert’s depth and enriches the experience for all ages.
- Espresso Shots: A shot of espresso intensifies the mocha flavor, making each bite of the cake even more divine. Pairing coffee with dessert adds a sophisticated touch that’s perfect for holiday gatherings.
- Peppermint Bark: For an extra festive touch, serve with homemade or store-bought peppermint bark, providing a delightful crunch and echoing the minty essence of the cake. The layers of chocolate and mint expand on the dessert’s flavor profile, making it a sweet, sharing treat.
Expert Tips for Peppermint Mocha Cake
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing; this helps achieve a smooth batter and better texture for your Peppermint Mocha Cake.
- Precise Measurements: Use a kitchen scale for accurate measurements; this is crucial for the cake’s rise and overall success, avoiding dry or overly dense layers.
- Cooling Cakes: Allow the layers to cool completely before frosting; if they’re warm, the buttercream will melt, leading to a messy appearance.
- Control Ganache Temperature: Let the ganache cool slightly before pouring it over the cake; too hot can melt the frosting underneath, ruining the final presentation.
- Flavor Adjustments: Consider adding a touch more peppermint extract if you love a stronger mint flavor; just be cautious not to overpower the other delicious elements.
Storage Tips for Peppermint Mocha Cake with Ganache Drip
Room Temperature: Store leftover Peppermint Mocha Cake in an airtight container at room temperature for up to 3 days to maintain moisture and flavor.
Fridge: For longer storage, refrigerate the cake in an airtight container for up to 1 week; the flavors actually deepen over time, enhancing your dessert’s overall taste.
Freezer: If you want to keep the cake longer, freeze it for up to 3 months. Wrap each layer tightly in plastic wrap before placing it in an airtight container.
Reheating: When ready to enjoy, let the frozen layers thaw in the fridge overnight and then bring to room temperature before serving; you can also add fresh buttercream if needed.
Make Ahead Options
These Peppermint Mocha Cake with Ganache Drip components are perfect for busy home cooks wanting to simplify their holiday baking! You can prepare the cake layers up to 3 days in advance—simply bake, cool completely, and wrap each layer tightly in plastic wrap before refrigerating to maintain moisture. The peppermint buttercream can also be made up to 24 hours ahead; just store it in an airtight container in the fridge. For the ganache, prepare it the day before and allow it to cool; simply reheat gently before drizzling over the cake. As a result, assembling this show-stopping cake becomes a delightful, stress-free experience come party time!
Peppermint Mocha Cake with Ganache Drip Variations
Feel free to explore exciting twists and substitutions that enhance your cake’s goodness and flavor!
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Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a delightful gluten-free option.
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Orange Zest: Swap peppermint extract for orange zest to create a unique chocolate-orange flavor that brightens your dessert table.
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Raspberry Twist: Replace the peppermint buttercream with a luscious raspberry puree, adding a fruity and vibrant layer of flavor that complements chocolate beautifully.
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Dairy-Free Delight: Opt for coconut cream in place of heavy cream for the ganache, creating a rich, non-dairy option that’s just as indulgent.
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Sugar-Free: For a healthier twist, use a sugar-free powdered sugar alternative in the buttercream, making this cake suitable for low-sugar diets.
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Extra Decadence: Add a splash of Irish cream liqueur to the ganache for an adult twist that deepens those mocha flavors.
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Nutty Crunch: Fold in chopped nuts, like walnuts or pecans, into the batter for added crunch and a rich texture that elevates each bite.
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Spicy Kick: Include a pinch of cayenne or chili powder in the chocolate cake batter for a subtle heat that beautifully contrasts with the sweet layers.
Looking for more inspiration? Check out our delightful holiday dessert collection and discover festive ideas that bring everyone together!
Peppermint Mocha Cake with Ganache Drip Recipe FAQs
How do I choose the right ripeness for the ingredients?
When it comes to baking, freshness matters! Always use fresh eggs for the best texture and richness—look for eggs that are clean and uncracked. For buttermilk, check the expiration date; if it’s thick or has an off smell, it’s best to toss it. Using fresh baking powder and baking soda is essential for proper rising—conduct a freshness test by pouring a little vinegar over baking soda; it should fizz vigorously if it’s still active.
What’s the best way to store leftover cake?
Absolutely! To maintain the cake’s moistness, store the leftover Peppermint Mocha Cake in an airtight container at room temperature for up to 3 days. If you must refrigerate it for longer storage, it can last up to 1 week. Be sure to keep it covered to prevent it from drying out. If you’re thinking ahead, you can freeze portions of it as well!
Can I freeze the Peppermint Mocha Cake?
Yes, you can! To properly freeze the Peppermint Mocha Cake, wrap each layer tightly in plastic wrap to prevent freezer burn. Place the wrapped layers in an airtight container or a heavy-duty freezer bag if desired. The cake can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the layers overnight in the fridge and allow them to come to room temperature before frosting or serving.
What if my ganache is too thick or too thin?
If your ganache is too thick, simply warm it slightly over low heat or microwave it in short bursts (about 15 seconds at a time) until it reaches a pourable consistency. Be careful not to overheat it! Conversely, if it’s too thin, you can let it sit for a few minutes at room temperature, or you can whisk in a little extra chocolate until it thickens up to your desired drippy perfection.
Are there any dietary considerations for this recipe?
I often make this cake accommodating different dietary needs! If you have vegans in your circle, simply substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals 1 egg) and use dairy-free butter and chocolate chips. For gluten-free friends, a gluten-free flour mix can replace the all-purpose flour. Just ensure any substitutes match your guests’ dietary needs!
How can I enhance the peppermint flavor?
To boost that refreshing peppermint taste, simply increase the amount of peppermint extract in the buttercream to your liking! Start with an extra 1/4 teaspoon and taste as you go. Remember, you can always add more, but you can’t take it back, so add gradually. This cake is a festive treat, and the more mint, the merrier!
Indulge in Decadent Peppermint Mocha Cake with Ganache Drip
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla until smooth.
- Pour wet ingredients into dry ingredients, mixing on medium speed. Gradually add hot coffee until smooth.
- Divide the batter among the prepared pans. Bake for 28–32 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 15 minutes. Invert onto a wire rack to cool completely.
- Beat softened butter until fluffy, then add powdered sugar, peppermint extract, and cream. Mix until airy.
- Assemble the cake by spreading buttercream between layers and apply a crumb coat. Chill for 30 minutes.
- Heat heavy cream until simmering, then pour over chocolate chips. Whisk until smooth for ganache.
- Drizzle ganache over the chilled cake and decorate with crushed candy canes.
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