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Moist Peppermint Fudge Cake

Moist Peppermint Fudge Cake: Holiday Magic in Every Slice

This Moist Peppermint Fudge Cake combines rich chocolate and refreshing peppermint flavors for an unforgettable holiday dessert.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 1 hour 7 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use Gold Medal for best results.
  • 1 tbsp Baking Powder Ensure it’s fresh for optimal rise.
  • 1 tsp Baking Soda Works in tandem with buttermilk.
  • 1 tsp Salt Enhances sweetness.
  • 1 pkg Chocolate Instant Pudding Mix Substitute with Instant Clearjel if needed.
  • 3/4 cup Unsweetened Cocoa Powder Opt for Hershey's for a classic taste.
  • 1 1/2 cups Granulated Sugar Standard white sugar.
  • 1/2 cup Brown Sugar Pack it well for best flavor.
  • 3 large Eggs At room temperature.
  • 1 cup Buttermilk Can be replaced with sour cream or yogurt.
  • 1 cup Brewed Coffee Enhances chocolate flavor; optional.
  • 1/2 cup Vegetable Oil Melted butter can be used as a replacement.
  • 1/4 cup Dark Corn Syrup Light corn syrup can work in a pinch.
  • 1 tbsp Vanilla Extract Choose pure extract for best results.
  • 1/2 cup Salted Butter Bring to room temperature.
  • 1 cup Semi-Sweet Chocolate Chips High-quality is best.
  • 1 cup Heavy Cream Vital for the ganache.
  • 1 tsp Pure Peppermint Extract Go for high-quality for best flavor.
  • 4 cups Powdered Sugar For sweetening buttercream.
  • 1/2 cup Cream Cheese Can be omitted for lighter buttercream.
  • 1/2 cup Shortening Can substitute with more butter.
For the Ganache
  • 1 cup Heavy Cream At room temperature.
  • 1 cup Semi-Sweet Chocolate Chips Good quality preferred.

Equipment

  • Mixing bowls
  • Whisk
  • Microwave-safe bowl
  • Measuring Cups
  • Measuring spoons
  • 9-inch round cake pan
  • Parchment paper
  • Spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a ¼ sheet pan with parchment paper and cooking spray.
  2. Sift together dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, pudding mix, and sugars.
  3. Whisk wet ingredients: eggs, buttermilk, coffee, oil, corn syrup, and vanilla until smooth.
  4. Melt salted butter with chocolate chips in the microwave; fold into the wet mixture.
  5. Combine wet and dry ingredients; mix until just smooth.
  6. Spread batter into prepared pan; rest for 5-10 minutes and bake for 16 minutes at 325°F.
  7. Reduce temperature to 300°F and bake an additional 6-10 minutes until a toothpick comes out clean.
  8. Cool the cake in the pan for 10-15 minutes, then transfer to a rack and freeze for an hour.
  9. To make ganache, heat cream and chocolate chips, whisking until smooth. Stir in peppermint extract and cool.
  10. Beat cream cheese and butter until fluffy, then add powdered sugar and extracts for buttercream.
  11. Layer the cake with ganache and buttercream, adding final decorations.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

For best results, ensure all ingredients are at room temperature and follow the instructions carefully. freezing layers is recommended for a moister cake when thawed.

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