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Chocolate Peppermint Mocha Cake

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A rich and moist chocolate cake infused with coffee and peppermint flavors, layered and frosted with a creamy mocha buttercream and garnished with peppermint.

Ingredients

Scale
  • 2 1/2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup hot strong coffee
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup buttermilk
  • For the Mocha Frosting:
  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 3/4 cup cocoa powder
  • 1/4 cup strong coffee, cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • Pinch of salt
  • Peppermint candies or crushed candy canes for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla and peppermint extracts.
  6. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with dry ingredients, mixing until just combined.
  7. Slowly pour hot coffee into the batter and stir until smooth.
  8. Divide batter evenly among prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For the frosting, beat butter until creamy.
  11. Gradually add powdered sugar and cocoa powder, mixing well.
  12. Add coffee, vanilla, peppermint extracts and salt, and beat until light and fluffy.
  13. Frost cooled cakes in layers and on top and sides.
  14. Garnish with peppermint candies or crushed candy canes.
  15. Refrigerate cake before serving for best flavor and texture.

Notes

Use strong brewed coffee to enhance the mocha flavor. Adjust peppermint extract to taste, as it can be overpowering. For a festive presentation, use crushed candy canes as garnish.

Nutrition

Find it online: https://www.receipster.com/chocolate-peppermint-mocha-cake/

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