Ingredients
| Component | Ingredients |
|---|---|
| For the Chocolate Cake | 2¼ cups all-purpose flour 1⅔ cups granulated sugar ¾ cup unsweetened cocoa powder 1½ tsp baking powder 1½ tsp baking soda 1 tsp salt 2 large eggs 1 cup whole milk ½ cup vegetable oil 2 tsp vanilla extract 1 cup hot water + 2 tsp instant espresso powder |
| For the Buttercream | 1½ cups heavy cream 4 cups powdered sugar 2 tsp pure peppermint extract 2 tsp instant espresso powder Pinch of salt |
| For Ganache & Garnish | 8 oz dark chocolate (60–70%) 1 cup heavy cream Crushed candy canes Optional: white chocolate drizzle |
Instructions
1. Prepare Cake Layers
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Preheat to 350°F (175°C); grease and line three 8″ pans.
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Sift together dry ingredients; whisk eggs, milk, oil, vanilla in a separate bowl.
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Combine, then mix in hot espresso‑water to create moist batter.
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Bake 25–30 minutes or until toothpick comes out clean. Let cool fully in pans.
2. Make Peppermint Mocha Buttercream
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Whip cream until soft peaks.
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Gradually add powdered sugar, peppermint extract, espresso powder, and salt. Whip to stiff peaks and spreadable texture.
3. Assemble Cake
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Level cake layers and stack with generous buttercream between each.
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Apply a crumb coat and chill for 20–30 minutes.
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Apply a final layer of frosting for smooth sides. Chill again before next step.
4. Prepare & Apply Ganache
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Heat cream until just boiling; pour over chopped chocolate. Let sit 1–2 minutes before whisking smooth.
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Cool until just pourable; drizzle over cake edges and form drip. Smooth the top.
5. Add Garnish
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Spray edges with crushed candy cane.
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Optionally decorate with white-chocolate curls, peppermint sticks, or gold accents for festive sophistication.
6. Chill & Serve
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Chill 1 hour to set everything. Let sit 15–20 minutes before slicing.
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Use a heated knife for clean slices.