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Moist Peppermint Fudge Cake Recipe

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3.9 from 6 reviews

This Moist Peppermint Fudge Cake is a rich, chocolaty dessert featuring a tender and fudgy chocolate cake base enhanced with peppermint flavor. Topped with a luscious peppermint ganache filling and a fluffy peppermint buttercream frosting, this cake offers a festive and indulgent treat perfect for holidays or any special occasion. The cake is easy to bake, freezes well for layering, and combines classic chocolate with refreshing peppermint notes.

  • Total Time: 51 minutes
  • Yield: 7 servings

Ingredients

Dry Ingredients

  • 170 grams (1 1/4 cups + 2 Tablespoons) All-Purpose Flour (Gold Medal recommended)
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 3 Tablespoons Chocolate Instant Pudding Mix or 2 Tablespoons instant clearjel
  • 26 grams (1/4 cup) Unsweetened Cocoa Powder (Hershey’s recommended)
  • 100 grams (1/2 cup) Sugar
  • 113 grams (1/2 cup packed) Brown Sugar

Wet Ingredients for Cake Batter

  • 2 large Eggs
  • 3/4 cup Buttermilk
  • 1/4 cup brewed Coffee
  • 1/4 cup + 1 Tablespoon Vegetable Oil
  • 3 Tablespoons Dark Corn Syrup (or use light corn syrup)
  • 1 1/2 teaspoons Vanilla Extract

Chocolate Butter Mixture

  • 3/4 stick (3 ounces) Salted Butter
  • 43 grams (1/4 cup) Semi-Sweet Chocolate Chips (Nestle recommended)

Peppermint Ganache Filling

  • 1/2 cup Heavy Cream
  • 172 grams (1 cup) Semi-Sweet Chocolate Chips (Nestle recommended)
  • 3/4 teaspoon Pure Peppermint Extract (Olive Nation recommended)

Fluffy Peppermint Buttercream

  • 455 grams (3 1/2 cups) Powdered Sugar
  • 1 Tablespoon Instant Clearjel (optional)
  • 4 ounces Cream Cheese
  • 1 1/2 sticks (6 ounces) Salted Butter, room temperature
  • 48 grams (1/4 cup) Shortening
  • 1 Tablespoon Pure Vanilla Extract
  • 3/4 teaspoon Pure Peppermint Extract (Olive Nation recommended)

Instructions

  1. Make Chocolate Cake Batter: Preheat your oven to 325°F (163°C). Line a 1″ tall 1/4 sheet pan with parchment paper and spray with cooking spray. In a large bowl, sift together the flour, baking powder, baking soda, salt, chocolate instant pudding mix (or instant clearjel), unsweetened cocoa powder, sugar, and brown sugar. Break up any clumps of brown sugar with your fingers and whisk to blend.
  2. Mix Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract until smooth and well combined.
  3. Melt Butter and Chocolate: Melt the salted butter gently in the microwave or on stovetop until just melted. Add 1/4 cup semi-sweet chocolate chips and whisk vigorously until the chocolate melts completely and mixture is smooth and glossy.
  4. Combine Batter: Pour wet ingredients into the dry ingredients and whisk until incorporated. Then add the chocolate butter mixture and whisk until the batter is smooth and free of lumps (small brown sugar lumps are fine).
  5. Prepare and Bake Cake: Pour batter into the prepared pan and spread evenly with an offset spatula. Let the batter rest for 5-10 minutes to allow instant clearjel or pudding mix to thicken it, which improves rise. Bake on the middle or top rack for 16 minutes at 325°F, then without opening the oven, reduce temperature to 300°F and bake 6-10 additional minutes. Check doneness by lightly touching the cake surface and using a toothpick; bake additional 1-5 minutes if necessary until toothpick comes out mostly clean.
  6. Cool and Freeze Cake: Let cake cool completely in the pan. Wrap tightly with plastic wrap and freeze for at least 2 hours or overnight to make slicing and layering easier. For freezing longer than a couple days, brush with simple syrup before wrapping to retain moisture.
  7. Make Peppermint Ganache: In a microwave-safe bowl, combine 1/2 cup heavy cream and 1 cup semi-sweet chocolate chips. Microwave in 30-second increments, stirring thoroughly between each, until the chocolate is fully melted and the ganache is smooth and glossy. Stir in 3/4 teaspoon peppermint extract. Refrigerate, stirring occasionally, until the ganache thickens to a fudgy consistency suitable for spreading. If it becomes too firm, gently reheat in short increments.
  8. Prepare Peppermint Buttercream: Whisk together powdered sugar and instant clearjel (if using) until well blended. In a stand mixer, beat cream cheese until softened, then add room temperature salted butter and beat until creamy. Add shortening and continue beating until no lumps remain and the mixture is fluffy.
  9. Add Flavor and Sugar to Buttercream: With the mixer on low speed, gradually add the powdered sugar mixture. Then add vanilla extract and peppermint extract. Scrape down the bowl sides and beat on high speed for 2-3 minutes to incorporate air and create a light, fluffy buttercream.

Notes

  • Instant Clearjel is a food starch used to thicken the cake batter and powdered sugar mixture, helping improve texture and stability, especially in commercial baking.
  • Choose your pan carefully for the cake size; a shallow 1/4 sheet pan about 1″ tall is recommended for ideal thickness and baking time.
  • If freezing the cake for longer than a few days, brushing the cake surface with simple syrup before wrapping helps maintain moisture during storage.
  • This cake freezes well and can be baked up to a week in advance.
  • When reheating ganache after chilling, warm it gently in 5-10 second microwave increments, stirring frequently, to avoid overheating or separation.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 22-26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/moist-peppermint-fudge-cake-recipe/