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Moist Peppermint Fudge Cake

Moist Peppermint Fudge Cake: Your New Holiday Favorite

This Moist Peppermint Fudge Cake features rich chocolate layers and luscious peppermint ganache, making it a delightful centerpiece for any festive gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 1 teaspoon Baking Soda Works with acidic ingredients for proper rise.
  • 1 teaspoon Salt Enhances flavor.
  • 1 box Chocolate Instant Pudding Mix Use 2 tablespoons Instant Clearjel for better texture.
  • 3/4 cup Unsweetened Cocoa Powder Infuses deep chocolate flavor.
  • 1 cup Sugar Sweetens and balances bitterness.
  • 1/2 cup Brown Sugar Adds moisture and caramel flavor.
  • 3 large Eggs Provide binding.
  • 1 cup Buttermilk Use sour cream and half-and-half as substitution.
  • 1 cup Brewed Coffee Enhances chocolate flavor.
  • 1/2 cup Vegetable Oil May substitute with melted coconut oil.
  • 1/2 cup Dark Corn Syrup Brown sugar can be a substitute.
  • 2 teaspoons Vanilla Extract Enhances flavor.
  • 1/2 cup Salted Butter For both cake and ganache.
For the Ganache
  • 1 cup Semi-Sweet Chocolate Chips Consider milk chocolate for a sweeter taste.
  • 1 cup Heavy Cream Ensures rich texture.
  • 1 teaspoon Pure Peppermint Extract High-quality extract yields best results.
For the Buttercream Frosting
  • 4 cups Powdered Sugar Sweetens and thickens.
  • 8 oz Cream Cheese Provides creamy texture.
  • 1/2 cup Shortening Stabilizes frosting.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Spatula
  • Parchment Paper
  • microwave
  • pan
  • Electric mixer

Method
 

Step by Step Instructions
  1. Preheat your oven to 325°F (162°C). Line a sheet pan with parchment paper and spray with cooking spray.
  2. Sift together flour, baking powder, baking soda, salt, cocoa powder, and pudding mix in a large bowl.
  3. In a separate bowl, whisk eggs, buttermilk, coffee, vegetable oil, dark corn syrup, and vanilla until smooth.
  4. Melt butter and chocolate chips in a microwave-safe bowl, stirring until smooth, then mix into wet ingredients.
  5. Pour wet mixture into dry ingredients and mix until just combined, allowing the batter to rest for 5-10 minutes.
  6. Spread batter in prepared pan and bake for 16 minutes, then lower temperature to 300°F (150°C) and bake for 6-10 more minutes.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  8. For the ganache, heat cream until simmering, then stir in chocolate chips until melted. Mix in peppermint extract and chill.
  9. Beat together cream cheese, butter, and shortening, then gradually add powdered sugar until fluffy.
  10. Cut the cake into layers, adding ganache in between, and frost with buttercream.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Store properly to maintain moisture and flavor.

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