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Slice of peppermint fudge cake with chocolate layers, peppermint ganache filling, and frosting

Peppermint Fudge Cake with Peppermint Ganache Filling

Peppermint Fudge Cake with Peppermint Ganache Filling is a rich, moist chocolate cake with creamy peppermint layers and a smooth, festive flavor. It is a beautiful dessert choice for holiday gatherings or special occasions.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

Cake
  • 170 grams (1 1/4 cups + 2 tablespoons) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 tablespoons chocolate instant pudding mix or 2 tablespoons instant clearjel
  • 26 grams (1/4 cup) unsweetened cocoa powder
  • 100 grams (1/2 cup) sugar
  • 113 grams (1/2 cup packed) brown sugar
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup brewed coffee
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 3 tablespoons dark corn syrup
  • 1 1/2 teaspoons vanilla extract
Peppermint Ganache Filling
  • 3/4 stick (3 ounces / 85 grams) salted butter
  • 43 grams (1/4 cup) semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 172 grams (1 cup) semi-sweet chocolate chips
  • 3/4 teaspoon pure peppermint extract for ganache
Peppermint Buttercream
  • 455 grams (3 1/2 cups) powdered sugar
  • 1 tablespoon instant clearjel (optional)
  • 4 oz / 115 g (113 grams) cream cheese
  • 1 1/2 sticks (6 ounces / 170 grams) salted butter, at room temperature
  • 48 grams (1/4 cup) shortening
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon pure peppermint extract for buttercream

Method
 

Preparation
  1. Prepare two 8-inch round cake pans and set them aside.
  2. Combine flour, baking powder, baking soda, salt, chocolate instant pudding mix, cocoa powder, sugar, and brown sugar in a bowl and whisk until evenly mixed.
  3. Add eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract to the dry mixture, then blend until the batter is smooth.
Baking
  1. Split the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out clean.
  2. Allow the cake layers to cool completely before assembling.
Filling
  1. Prepare the peppermint ganache by warming the heavy cream until it reaches a simmer, then pour it over 172 grams (1 cup) semi-sweet chocolate chips.
  2. Stir the chocolate and cream mixture until smooth, blend in 3/4 teaspoon peppermint extract, and cool the ganache until it reaches a spreadable consistency.
Frosting
  1. Beat cream cheese and 1 1/2 sticks (6 ounces / 170 grams) room-temperature salted butter together until creamy.
  2. Gradually add powdered sugar and instant clearjel, if using, mixing until incorporated.
  3. Mix in vanilla extract and 3/4 teaspoon peppermint extract, then beat the buttercream until smooth and fluffy.
Assembly
  1. Place one cooled cake layer on a serving plate, spread the peppermint ganache filling over the top, and place the second cake layer above it.
  2. Cover the top and sides of the cake with the peppermint buttercream.
  3. Decorate with crushed candy canes or extra chocolate chips if desired, then slice and serve.

Notes

Cool the cake layers and ganache before assembly to help prevent the buttercream from melting.