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Peppermint Mocha Cake with Ganache Drip

Indulge in Decadent Peppermint Mocha Cake with Ganache Drip

A delightful Peppermint Mocha Cake with Ganache Drip, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 15 minutes
Total Time 1 hour 17 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option
  • 3/4 cups Cocoa Powder Dutch-process cocoa can be used for richer taste
  • 2 cups Granulated Sugar Can be substituted with coconut sugar
  • 1 tsp Baking Soda Ensure fresh for best results
  • 1 tsp Baking Powder Ensure fresh for best results
  • 1/2 tsp Salt Use fine salt for even distribution
  • 4 Large Eggs Flax eggs can be used for a vegan version
  • 1 cup Buttermilk Substitute with yogurt or milk mixed with vinegar
  • 1/2 cup Vegetable Oil Can replace with melted coconut oil
  • 2 tsp Vanilla Extract Use pure extract for best flavor
  • 1 cup Hot Coffee Can use strong brewed decaf
For the Buttercream
  • 1 cup Butter Use vegan butter as a substitute
  • 4 cups Powdered Sugar Can substitute with sugar-free powdered alternative
  • 1 tsp Peppermint Extract Use pure extract for authenticity
  • 1/4 cup Heavy Cream Can substitute with coconut cream
For the Ganache
  • 1 cup Heavy Cream Can substitute with coconut cream
  • 2 cups Chocolate Chips Use dark chocolate chips for richer taste
  • 1 tbsp Espresso Powder Omit for a milder flavor
For Decoration
  • 1 cup Crushed Candy Canes or Peppermint Bark Can use sprinkles for an alternative touch

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • Cake pans
  • Parchment Paper
  • wire rack
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
  2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients, mixing on medium speed. Gradually add hot coffee until smooth.
  5. Divide the batter among the prepared pans. Bake for 28–32 minutes or until a toothpick comes out clean.
  6. Cool the cakes in the pans for 15 minutes. Invert onto a wire rack to cool completely.
  7. Beat softened butter until fluffy, then add powdered sugar, peppermint extract, and cream. Mix until airy.
  8. Assemble the cake by spreading buttercream between layers and apply a crumb coat. Chill for 30 minutes.
  9. Heat heavy cream until simmering, then pour over chocolate chips. Whisk until smooth for ganache.
  10. Drizzle ganache over the chilled cake and decorate with crushed candy canes.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 38gVitamin A: 600IUCalcium: 100mgIron: 2mg

Notes

Allow all ingredients to reach room temperature before starting for better texture and flavor.

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