Introduction

Moist Peppermint Fudge Cake is a decadent treat combining rich chocolate with refreshing peppermint flavors. This bakery-style cake is perfect for special occasions or whenever you crave a luscious, festive dessert.

The image shows a tall chocolate layer cake with four thick layers of dark, rich chocolate sponge separated by three layers of smooth, dark chocolate filling. The outside of the cake is covered with a thick, creamy white frosting that almost reaches the top edge of the cake. On the sides, glossy dark chocolate ganache drips down in uneven streaks. The top edge is decorated with swirls of white frosting and topped with whole red-and-white striped peppermint candies and candy canes, giving a festive look. The cake is placed on a white cake board positioned on top of a wooden stand, with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 grams (1 ¼ cups + 2 Tablespoons) All-Purpose Flour
1 ½ teaspoons Baking Powder
1 teaspoon Baking Soda
¾ teaspoon Salt
3 Tablespoons Chocolate Instant Pudding Mix or 2 Tablespoons instant clearjel
26 grams (¼ cup) Unsweetened Cocoa Powder
100 grams (½ cup) Sugar
113 grams (½ cup packed) Brown Sugar
2 large Eggs
¾ cup Buttermilk
¼ cup brewed Coffee
¼ cup + 1 Tablespoon Vegetable Oil
3 Tablespoons Dark Corn Syrup (or light corn syrup)
1 ½ teaspoons Vanilla Extract
¾ stick (3 ounces) Salted Butter
43 grams (¼ cup) Semi-Sweet Chocolate Chips
½ cup Heavy Cream
172 grams (1 cup) Semi-Sweet Chocolate Chips
¾ teaspoon Pure Peppermint Extract
455 grams (3 ½ cups) Powdered Sugar
1 Tablespoon Instant Clearjel (optional)
4 ounces Cream Cheese
1 ½ sticks (6 ounces) Salted Butter (room temperature)
48 grams (¼ cup) Shortening
1 Tablespoon Pure Vanilla Extract

Instructions

Step 1: Preheat the oven to 325°F (165°C). Line a 1-inch tall ¼ sheet pan with parchment paper and 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 to combine, breaking up any clumps by hand.
Step 3: In a separate bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, corn syrup, and vanilla extract until smooth.
Step 4: Melt salted butter until just melted. Add semi-sweet chocolate chips and whisk until melted and smooth.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until combined. Add the chocolate butter mixture and whisk until smooth and lump-free.
Step 6: Pour the batter evenly into the prepared pan and smooth the surface. Let it rest for 5-10 minutes to thicken.
Step 7: Bake on the middle or top rack at 325°F for 16 minutes. Without opening the oven, reduce temperature to 300°F and bake for another 6-10 minutes. Check doneness by gently touching or using a toothpick; bake longer if needed.
Step 8: Cool the cake completely. For best results, wrap and freeze the cake in the pan for at least 2 hours or overnight before cutting and layering.
Step 9: To make the peppermint ganache, heat heavy cream and semi-sweet chocolate chips in 30-second increments, stirring well until smooth. Whisk in peppermint extract.
Step 10: Refrigerate ganache, stirring occasionally, until thick and fudgy. Reheat briefly if too firm for spreading.

Tips & Variations

Use instant clearjel as a gluten-free-friendly thickener instead of pudding mix.
For easier layering, freeze the cake before cutting.
Brush cake layers with simple syrup before wrapping if freezing longer than a few days to keep moisture.
Adjust peppermint extract to taste for a milder or stronger flavor.

Storage

Store the cake wrapped tightly in the refrigerator for up to 5 days. For longer storage, freeze wrapped cake layers for up to one month. Thaw layers in the fridge before assembling. Reheat ganache gently if it hardens during storage.

How to Serve

A round two-layer cake covered smoothly in white cream frosting sits atop a white cake stand with a wooden base. Dark chocolate ganache drips down from the top edge evenly around the cake, creating long shiny drips over the white frosting. The top is decorated with white cream swirls piped around the edge, with red and white peppermint candies and candy canes placed on and between the swirls. The background shows a soft focus of mint and red holiday decorations, all set 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 cocoa powder instead of unsweetened?

Yes, use unsweetened cocoa powder for the best chocolate flavor and sweetness balance. Regular cocoa powder with sugar added may alter the cake’s taste and texture.

Is it necessary to add coffee to the batter?

Coffee enhances the chocolate flavor but can be replaced with an equal amount of hot water or milk if preferred.