Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fudgy Peppermint Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This fudgy peppermint chocolate cake is a festive, indulgent dessert with rich cocoa layers, refreshing peppermint buttercream, and an optional glossy ganache topped with crushed candy canes. Perfect for holiday gatherings and winter celebrations.

  • Total Time: 1 hour 30 minutes
  • Yield: 10–12 servings

Ingredients

  • 3 tablespoons ground flaxseed meal
  • 9 tablespoons water
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 3/4 cup vegetable oil
  • 1 teaspoon peppermint extract
  • 1/2 cup strongly brewed coffee
  • 1 cup unsalted butter, room temperature (for frosting)
  • 4 1/2 cups powdered sugar
  • 3 tablespoons milk (for frosting)
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon peppermint extract (for frosting)
  • 1/2 teaspoon salt (for frosting)
  • 1/3 cup heavy cream (for ganache, optional)
  • 1 cup dark chocolate chips (for ganache, optional)
  • 1/2 cup crushed candy canes (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. Make flax eggs by mixing flaxseed meal with water. Let sit for 5 minutes until thickened.
  3. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk flax eggs, milk, oil, and peppermint extract.
  5. Combine wet and dry ingredients, then mix in hot brewed coffee until smooth.
  6. Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean.
  7. Cool cakes completely on wire racks.
  8. To make buttercream, beat butter and powdered sugar until combined. Add milk, vanilla, peppermint extract, and salt. Beat until light and fluffy.
  9. Place one cake layer on a plate, frost the top, add second layer, and frost the top and sides.
  10. Optional ganache: heat cream, add chocolate chips, let sit, then stir until smooth. Pour over cake and top with crushed candy canes.
  11. Refrigerate cake for 30 minutes to set ganache if used.

Notes

  • Coffee enhances chocolate flavor without adding coffee taste.
  • Replace flax eggs with regular eggs if preferred (use 3 eggs).
  • Use gluten-free 1:1 flour to make it gluten-free.
  • Ganache adds richness and flair but is optional.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 490
  • Sugar: 48 g
  • Sodium: 310 mg
  • Fat: 26 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 63 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 30 mg

Find it online: https://cooksplash.com/fudgy-peppermint-chocolate-cake/