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peppermint mocha cake

Peppermint Mocha Cake

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Servings 12

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

Instructions
 

Cake Instructions

  • Preheat oven to 350°F.  Grease three 8-inch pans and line with parchment paper.
  • In a small bowl, combine flour, cocoa powder, baking soda, salt, and espresso powder.
  • In a large bowl, combine oil, sugar, eggs, and vanilla extract.
  • Add 1/2 of the flour mixture to the sugar mixture and stir until combined.  Add the buttermilk and then the remaining flour mixture.
  • 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

  • Place butter in a large bowl.  Using an electric mixer, beat on medium speed until light and fluffy.
  • Beat in powdered sugar, one cup at a time.
  • Beat in peppermint extract and pinch of salt.

Ganache Instructions (complete this step after the cake is fully frosted)

  • Place chocolate chips in a medium-sized, heat-proof bowl.
  • Pour heavy cream into a microwavable bowl and heat on high until boiling.
  • Pour cream over chocolate chips and cover with plastic wrap and let sit for 10 minutes.
  • Whisk mixture until smooth.  Stir in peppermint extract.

Peppermint Bark Instructions

  • Line a cookie sheet with foil.
  • 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..
  • Repeat the above process with the white chocolate.  Pour this mixture over semi-sweet chocolate.
  • Sprinkle immediately with crushed candy canes.  Let refrigerate until cool completely (1 hour).

Assembly

  • 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.
  • Frost the top and sides of the cake.
  • Pour the chocolate ganache over the top of the cake and let it run down the sides.
  • Top cake with peppermint bark