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Moist Peppermint Fudge Cake

Moist Peppermint Fudge Cake: Indulge in Holiday Bliss

This Moist Peppermint Fudge Cake combines rich chocolate and refreshing peppermint for an indulgent holiday treat.
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Prep Time 30 minutes
Cook Time 26 minutes
Cooling Time 15 minutes
Total Time 1 hour 11 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 tbsp Baking Powder Use fresh for best results.
  • 1 tsp Baking Soda May replace with more baking powder.
  • 1 tsp Salt Balances sweetness.
  • 1 box Chocolate Instant Pudding Mix Can substitute with 2 tablespoons Instant Clearjel.
  • 3/4 cup Unsweetened Cocoa Powder Dark cocoa can intensify flavor.
  • 1 cup Granulated Sugar Brown sugar can be used for more moisture.
  • 1/2 cup Brown Sugar Can substitute with white sugar.
  • 3 large Eggs Flax eggs for vegan option.
  • 1 cup Buttermilk Can use milk and vinegar substitute.
  • 1 cup Brewed Coffee Optional, can be omitted.
  • 1/2 cup Vegetable Oil Melted butter can be substituted.
  • 1/4 cup Dark Corn Syrup Brown sugar or honey can substitute.
  • 1 tbsp Vanilla Extract Pure extract recommended.
For the Frosting and Ganache
  • 1/2 cup Salted Butter Unsalted can be used.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate can be substituted.
  • 1 cup Heavy Cream Half-and-half can substitute.
  • 1 tsp Pure Peppermint Extract Select pure extract for best flavor.
  • 2 cups Powdered Sugar Sugar-free option is acceptable.
  • 8 oz Cream Cheese Use vegan for dairy-free.
  • 1/4 cup Shortening Replace with more butter if desired.

Equipment

  • Mixing bowls
  • Whisk
  • Oven
  • Microwave-safe bowl
  • Baking Pan

Method
 

Cake Preparation
  1. Preheat your oven to 325°F (163°C). Prepare a ¼ sheet pan with parchment paper and grease lightly.
  2. In a large mixing bowl, sift together all dry ingredients and whisk until combined.
  3. In another bowl, whisk together all wet ingredients until smooth.
  4. Melt salted butter and chocolate chips until smooth, then whisk into the wet mixture.
  5. Combine wet and dry ingredients and mix until just combined; pour into prepared pan.
  6. Bake for about 26 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 10-15 minutes then transfer to a wire rack.
  8. Prepare the ganache by heating heavy cream and pouring over chocolate chips; whisk until smooth.
  9. Beat cream cheese and butter, then add powdered sugar, vanilla, and peppermint extract.
  10. Once the cake is cool, layer ganache and frost with buttercream; drizzle ganache on top.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1.5mg

Notes

Store cake at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for longer storage.

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