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peppermint mocha cake

Peppermint Mocha Cake

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Servings: 12
Ingredients Method

Ingredients
  

Cake
  • 1 cup canola oil
  • 2 cups granulated sugar
  • 1 Tabelspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 cup dark cocoa powder
  • 2 teaspoons baking soda
  • 1 Tablespoon espresso powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup strong, hot coffee
Peppermint Buttercream
  • 3 cups unsalted butter room temperature
  • 8 cups powdered sugar
  • 1 Tablespoon peppermint extract
  • 1 pinch salt
Chocolate Peppermint Ganache
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon peppermint extract
Peppermint Bark
  • 8 ounces semi-sweet chocolate chopped
  • 8 ounces white chocolate chopped
  • 1 teaspoon peppermint extract
  • 1/2 cup peppermint crushed

Method
 

Cake Instructions
  1. Preheat oven to 350°F.  Grease three 8-inch pans and line with parchment paper.
  2. In a small bowl, combine flour, cocoa powder, baking soda, salt, and espresso powder.
  3. In a large bowl, combine oil, sugar, eggs, and vanilla extract.
  4. Add 1/2 of the flour mixture to the sugar mixture and stir until combined.  Add the buttermilk and then the remaining flour mixture.
  5. Pour batter into prepared cake pans and bake 20-25 minutes or until a toothpick inserted in the center comes out clean.  Let cool completely before frosting.
Frosting Instructions
  1. Place butter in a large bowl.  Using an electric mixer, beat on medium speed until light and fluffy.
  2. Beat in powdered sugar, one cup at a time.
  3. Beat in peppermint extract and pinch of salt.
Ganache Instructions (complete this step after the cake is fully frosted)
  1. Place chocolate chips in a medium-sized, heat-proof bowl.
  2. Pour heavy cream into a microwavable bowl and heat on high until boiling.
  3. Pour cream over chocolate chips and cover with plastic wrap and let sit for 10 minutes.
  4. Whisk mixture until smooth.  Stir in peppermint extract.
Peppermint Bark Instructions
  1. Line a cookie sheet with foil.
  2. Place semi-sweet chocolate in a heatproof bowl.  Set bowl over a pot of simmering water to form a double boiler and whisk chocolate until completely melted.  Stir in 1/2 teaspoon peppermint extract.  Quickly pour over aluminum foil and spread in an even layer.  Let cool 10 minutes..
  3. Repeat the above process with the white chocolate.  Pour this mixture over semi-sweet chocolate.
  4. Sprinkle immediately with crushed candy canes.  Let refrigerate until cool completely (1 hour).
Assembly
  1. Spread frosting on top of one layer of cake.  Sprinkle with crushed candy canes and chocolate-covered espresso beans.  Top with second cake layer.  Repeat this step.
  2. Frost the top and sides of the cake.
  3. Pour the chocolate ganache over the top of the cake and let it run down the sides.
  4. Top cake with peppermint bark