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Peppermint Mocha Cake with Ganache Drip for Festive Fun!

A delightful Peppermint Mocha Cake topped with a rich ganache drip, perfect for festive celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 teaspoon peppermint extract
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • Crushed peppermint candies for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
  4. Stir in the hot coffee and peppermint extract until the batter is smooth.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the ganache, heat the heavy cream in a saucepan until it just begins to simmer.
  9. Pour the hot cream over the chopped chocolate and let it sit for a few minutes, then stir until smooth.
  10. Once the cakes are cool, place one layer on a serving plate and spread a layer of ganache on top.
  11. Place the second layer on top and pour the remaining ganache over the cake, allowing it to drip down the sides.
  12. Garnish with crushed peppermint candies before serving.

Notes

  • Ensure the coffee is hot to help dissolve the cocoa powder.
  • For a stronger peppermint flavor, increase the peppermint extract to taste.
  • This cake can be made a day in advance and stored in the refrigerator.

Nutrition

Keywords: Peppermint Mocha Cake, Ganache Drip, Festive Cake, Holiday Dessert