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Moist Peppermint Fudge Cake

Moist Peppermint Fudge Cake: Your New Holiday Favorite

This Moist Peppermint Fudge Cake combines peppermint and chocolate into a festive dessert that's sure to be a holiday favorite.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gold Medal yields the best results.
  • 1 tbsp Baking Powder An essential leavening agent.
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 pkg Chocolate Instant Pudding Mix Try using 2 tbsp of Instant Clearjel as a substitution.
  • ½ cup Unsweetened Cocoa Powder Hershey's is highly recommended.
  • 1 cup Granulated Sugar Essential for sweetness.
  • ½ cup Brown Sugar Pack it lightly when measuring.
  • 2 Large Eggs Let them come to room temperature.
  • 1 cup Buttermilk Substitute with sour cream and half-and-half if needed.
  • 1 cup Brewed Coffee Can omit for caffeine-free.
  • ½ cup Vegetable Oil Melted coconut oil is a great substitute.
  • ½ cup Dark Corn Syrup Can replace with brown sugar.
  • 2 tsp Vanilla Extract
For the Frosting & Ganache
  • ½ cup Salted Butter At room temperature.
  • 1 cup Semi-Sweet Chocolate Chips Nestlé is a preferred choice.
  • ½ cup Heavy Cream For an indulgent ganache.
  • 1 tsp Pure Peppermint Extract Olive Nation offers the best quality.
  • 2 cups Powdered Sugar Needed for sweetness.
  • 1 tbsp Instant Clearjel Optional thickener for stability.
  • 8 oz Cream Cheese For buttercream.
  • ½ cup Shortening Helps with texture in frosting.

Equipment

  • mixing bowls
  • whisk
  • microwave
  • ¼ Sheet Pan
  • Parchment paper
  • spatula
  • wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 325°F (160°C) and prepare a ¼ sheet pan with parchment paper and cooking spray.
  2. Sift together the flour, baking powder, baking soda, salt, pudding mix, cocoa powder, and brown sugar in a large mixing bowl.
  3. In another bowl, whisk together eggs, buttermilk, brewed coffee, oil, corn syrup, and vanilla until smooth.
  4. Melt butter and chocolate chips in a microwave-safe bowl until smooth.
  5. Combine the chocolate mixture with wet ingredients, then blend in the dry ingredients until just mixed.
  6. Pour the batter into the prepared pan and let sit for 5-10 minutes.
  7. Bake for 16 minutes at 325°F, then lower to 300°F and bake for an additional 6-10 minutes.
  8. Cool the cake completely in the pan on a wire rack.
Ganache and Frosting
  1. Combine cream and chocolate chips for ganache, heating until melted and glossy.
  2. For the buttercream, blend powdered sugar and Clearjel, then beat with cream cheese and butter until fluffy.
  3. Layer the cooled cake with ganache and buttercream, decorating as desired.
  4. Let the cake sit at room temperature for 15-20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 30mgIron: 1.5mg

Notes

Garnish with mini candy canes or festive sprinkles for a decorative touch.

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