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Peppermint Fudge Cake: A Holiday Dessert Dream!

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Indulge in the ultimate Peppermint Fudge Cake, where rich chocolate meets refreshing peppermint for a delightful holiday treat. This cake is not just a dessert; it’s an experience that will impress everyone at your gathering.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted (or vegetable/canola oil)
  • 2 large eggs
  • 1 teaspoon non-alcoholic vanilla extract
  • 1 teaspoon pure peppermint extract (plus more to taste)
  • 8 ounces semi-sweet or bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 cups confectioners' sugar, sifted
  • Crushed candy canes for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and then grease the paper.
  2. In a large bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking soda, baking powder, and a pinch of salt.
  3. In a separate medium bowl, whisk together the whole milk, melted unsalted butter (or oil), large eggs, and non-alcoholic vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix.
  5. Gently fold in the peppermint extract.
  6. Divide the batter evenly between the two prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Once baked, let the cakes cool in the pans for about 10-15 minutes, then carefully invert them onto a wire rack to cool completely.
  8. In a medium saucepan, combine the chopped chocolate, heavy cream, unsalted butter, and confectioners' sugar. Heat over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
  9. Remove from heat and stir in the remaining peppermint extract and non-alcoholic vanilla extract. Let the frosting cool slightly until it thickens to a spreadable consistency.
  10. Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of fudge frosting over the top, then place the second cake layer on top. Frost the top and sides of the entire cake with the remaining fudge frosting.
  11. Sprinkle the crushed candy canes over the top of the cake, pressing some gently into the sides if desired.

Nutrition

Keywords: To achieve ultimate moistness, avoid overbaking the cake. Ensure all wet ingredients are at room temperature for better incorporation. For a smoother frosting, sift the confectioners' sugar and stir continuously while melting the chocolate.

Find it online: https://crumella.com/peppermint-fudge-cake-a-holiday-dessert-dream-2/