Ingredients
– 2 cups all-purpose flour Provides structure for the cake layers.
– 3/4 cup unsweetened cocoa powder Adds deep chocolate flavor.
– 1 1/2 tsp baking powder Helps the cake rise properly.
– 1/2 tsp salt Balances the sweetness and enhances taste.
– 1 1/2 cups granulated sugar Sweetens the batter evenly.
– 2 large eggs Binds the ingredients and adds moisture.
– 1/2 cup melted butter Contributes to the rich texture.
– 1 tsp peppermint extract Infuses the refreshing mint flavor.
– 1 cup milk Adds creaminess to the batter.
– 1 cup semi-sweet chocolate chips Creates those fudgy pockets.
– unsalted butter Forms the base of the creamy frosting.
– confectioners’ sugar Sweetens and thickens the mix.
– peppermint extract Boosts the minty essence.
– heavy cream Makes the frosting smooth and spreadable.
– crushed candy canes Adds crunch and decoration.
– red food coloring Provides a festive color tint.
– semisweet chocolate Melts into a glossy topping.
– unsalted butter Helps achieve a smooth consistency.
– light corn syrup Adds shine if desired.
– 2 tbsp flaxseed meal + 6 tbsp water flax eggs for vegan versions
Instructions
1-Preheat and Prep: Grease and line three 8-inch round pans to prevent sticking and ensure your layers come out flawlessly. In a bowl, mix the dry ingredients like all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt for a uniform base.
2-Make Batter: Melt the unsweetened chocolate over simmering water and let it cool before incorporating it. Beat the unsalted butter and granulated sugar until they’re light and fluffy, then add eggs one at a time, followed by vanilla extract and the melted chocolate for a rich batter. Gradually add the dry mix, alternating with buttermilk and strong brewed coffee, and stir just until combined to keep the texture perfect.
3-Bake: Divide the batter evenly among the pans and bake for 30 to 40 minutes, checking with a toothpick for doneness. Once baked, cool the cakes in the pans for 10 minutes before transferring to racks.
4-Frost and Decorate: For the frosting, beat unsalted butter until creamy, add confectioners’ sugar in stages, then mix in peppermint extract and heavy cream until smooth. Reserve some frosting for piping, layer the cakes with the rest, and cover the whole cake. Press crushed candy canes into the sides and freeze briefly. Prepare the ganache by melting semisweet chocolate, unsalted butter, and optional light corn syrup, then pour it over the cake and let it drip down. Finally, pipe swirls with colored frosting on top and refrigerate before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍫 Use quality Dutch-processed cocoa and unsweetened chocolate for best flavor.
☕ Substitute brewed coffee with extra buttermilk if desired; coffee enhances chocolate without a coffee taste.
🎂 Use bake-even strips on pans and level batter with an offset spatula to ensure even baking and moist layers.
- Prep Time: 1 hour 35 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cake, Holiday
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 58 g
- Sodium: 218 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 79 mg