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Moist Peppermint Fudge Cake

Moist Peppermint Fudge Cake to Delight Your Holidays

This Moist Peppermint Fudge Cake combines rich chocolate and refreshing peppermint, making it the perfect festive dessert to impress friends and family during the holidays.
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Prep Time 30 minutes
Cook Time 26 minutes
Cooling Time 10 minutes
Total Time 1 hour 6 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a tasty alternative.
  • 1 tbsp Baking Powder Check for freshness before using.
  • 1 tsp Baking Soda Works with baking powder for perfect leavening.
  • 1 tsp Salt Enhances flavor and balances sweetness beautifully.
  • 1 pkg Chocolate Instant Pudding Mix Can swap with Instant Clearjel for improved texture.
  • 3/4 cup Unsweetened Cocoa Powder Opt for Dutch-process for a richer profile.
  • 1 cup Sugar Sweetens the batter.
  • 1/2 cup Brown Sugar Boosts moisture and adds flavor depth.
  • 2 large Eggs Bind ingredients and ensure moisture within the cake.
  • 3/4 cup Buttermilk Sour milk works as a great substitute.
  • 1/4 cup Brewed Coffee Feel free to use water as a stand-in.
  • 1/4 cup Vegetable Oil Keeps the cake delectably moist.
  • 1 tbsp Dark Corn Syrup Adds moisture and a lovely shine.
  • 1 1/2 tsp Vanilla Extract Lends a warm and fragrant note to the cake.
For the Ganache and Buttercream
  • 3 oz Salted Butter Unsalted can be used if adjusting salt levels.
  • 43 g Semi-Sweet Chocolate Chips Used in the butter mixture.
  • 172 g Semi-Sweet Chocolate Chips Used in the ganache.
  • 1/2 cup Heavy Cream Coconut cream can make it dairy-free.
  • 3/4 tsp Pure Peppermint Extract Infuses delightful peppermint flavor.
  • 455 g Powdered Sugar Sweetens and thickens the buttercream.
  • 4 oz Cream Cheese Adds luxurious creaminess to the buttercream.
  • 48 g Shortening Perfect for a non-dairy option.

Equipment

  • Oven
  • Mixing bowls
  • Saucepan
  • Wire Rack
  • Parchment paper
  • mixer
  • Measuring Cups and Spoons
  • Cake pan

Method
 

Instructions
  1. Preheat your oven to 325°F (160°C) and line a ¼ sheet pan with parchment paper.
  2. Sift together the flour, baking powder, baking soda, salt, pudding mix, cocoa powder, sugar, and brown sugar in a large bowl.
  3. In a separate bowl, whisk the eggs and mix in buttermilk, coffee, oil, corn syrup, and vanilla extract until smooth.
  4. In a saucepan, melt salted butter with 43 grams of chocolate chips over low heat until smooth.
  5. Combine dry ingredients with wet mixture and add the melted chocolate butter mixture, blending until smooth.
  6. Pour the batter into the prepared pan and bake for 16 minutes at 325°F, then reduce to 300°F and bake for an additional 6-10 minutes.
  7. Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
  8. In a saucepan, heat the heavy cream and add 172 grams of chocolate chips, whisk until smooth, stir in peppermint extract, and let cool.
  9. Beat cream cheese and butter until creamy, add powdered sugar, and mix in vanilla and peppermint extracts.
  10. Layer the cooled cake with ganache in between, apply a crumb coat of buttercream, frost with remaining buttercream, drizzle with ganache, and decorate with candy canes.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use room temperature ingredients for a smoother batter and store at room temperature for up to 1-2 days.

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