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Peppermint Mocha Cake with Coffee Buttercream and Chocolate Ganache Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Peppermint Mocha Cake is a delightful holiday treat combining rich chocolate, invigorating coffee, and refreshing peppermint flavors. Moist layers of chocolate cake infused with espresso and peppermint are frosted with a luxurious coffee buttercream, topped with a smooth chocolate ganache drizzle, and finished with a festive sprinkle of crushed candy canes. Perfect for celebrations or cozy winter gatherings.

Ingredients

Scale

Cake

  • 2 Cups (265g) all purpose flour
  • 1 2/3 Cups (340g) granulated white sugar
  • 2/3 Cup (60g) unsweetened natural cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp instant espresso powder
  • 1/2 tsp salt
  • 1/2 Cup (120ml) vegetable oil
  • 2 whole eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure peppermint extract
  • 1 Cup (240ml) full-fat buttermilk, room temperature* (see notes)
  • 1 Cup (240ml) hot coffee

Coffee Buttercream

  • 2 Cups (452g) unsalted butter, room temperature
  • 8 Cups (960g) powdered sugar
  • 4 tsp vanilla extract
  • 1 Tbsp instant coffee or instant espresso powder
  • 3 Tbsp whole milk, room temperature
  • 1/4 tsp salt

Chocolate Ganache and Topping

  • 1/2 Cup semi-sweet chocolate chips
  • 1/2 Cup heavy whipping cream
  • 1/4 Cup crushed candy canes

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Spray the sides of your cake pans (either three 6-inch or two 8-inch) with cooking spray and line the bottoms with wax paper or parchment circles to prevent sticking.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, instant espresso powder, and salt. Stir on low for about 30 seconds until thoroughly combined.
  3. Add Wet Ingredients to Batter: Add vegetable oil, eggs, vanilla extract, peppermint extract, and room temperature buttermilk to the dry mix. Mix on low speed until just combined.
  4. Incorporate Hot Coffee: With the mixer on low, slowly stream in the hot coffee. Then increase speed to medium and beat the batter for about 2 minutes until smooth. Note that the batter will be thin.
  5. Bake the Cake: Pour batter evenly into prepared pans, filling no more than two-thirds full. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
  6. Make Coffee Buttercream: Dissolve instant coffee or espresso powder into whole milk and set aside. In a stand mixer, beat the butter on medium-high speed until fluffy, about 5 minutes, scraping the bowl occasionally.
  7. Add Sugar and Flavorings: Gradually add powdered sugar, a few cups at a time, mixing well and scraping the bowl between additions. Add vanilla extract, coffee-milk mixture, and salt, then mix on low until fully incorporated, about 1 minute.
  8. Prepare Chocolate Ganache: Place chocolate chips into a heatproof bowl. Heat the heavy cream in a saucepan over medium-high heat until it just simmers with small bubbles around the edges. Pour hot cream over chocolate chips and let sit for 30 seconds.
  9. Whisk Ganache: Stir the mixture until smooth and glossy, with no bits of chocolate remaining. Allow ganache to cool at room temperature for 10-20 minutes, until slightly warm or room temperature.
  10. Assemble Cake: Once cakes are fully cooled, level and optionally torte layers. Fill and frost the cake with coffee buttercream evenly.
  11. Chill and Apply Ganache Drip: Refrigerate the frosted cake for at least 30 minutes to firm up the buttercream. Then drizzle the cooled ganache over the top edges to create a drip effect. Return cake to the fridge for 5 minutes to set the ganache drip.
  12. Add Finishing Touch: Press crushed candy canes gently onto the set ganache drip to decorate. Keep refrigerated until serving.

Notes

  • For homemade buttermilk, combine 1 cup whole milk with 1 tablespoon lemon juice or white vinegar. Let sit for 5 minutes before using.
  • Ensure eggs and buttermilk are at room temperature to achieve a smooth batter and even bake.
  • Use fresh instant espresso or coffee powder for the best mocha flavor.
  • Chocolate ganache should be cool enough before dripping to avoid melting the buttercream but still pourable for a smooth drip.
  • Store the cake refrigerated due to the buttercream and ganache; bring to room temperature before serving for best taste.

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Find it online: https://dailydinnersolutions.com/peppermint-mocha-cake-with-coffee-buttercream-and-chocolate-ganache-recipe/