Peppermint Fudge Cake
For The Chocolate Cake
2 cups all-purpose flour
⅔ cup dark cocoa powder, plus more for dusting the pans
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 ounces unsweetened chocolate, coarsely chopped
¾ cup unsalted butter, melted
1 ¾ cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 ½ cups buttermilk
½ cup strong brewed coffee, cooled
For The Peppermint Buttercream
2 cups unsalted butter, softened
1 ½ teaspoons peppermint extract
8 cups confectioners' sugar
crushed candy canes
red food coloring
For The Chocolate Ganache
4 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
2 tablespoons light corn syrup
Make The Cake
- Heat the oven to 350°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
- In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk and set aside.
- Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
- Using a stand mixer fitted with a paddle attachment or a handheld electric mixer beat the butter and sugar together on medium-low speed until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the melted chocolate and mix until well incorporated. With the mixer set to low speed. gradually add half the flour mixture, followed by the buttermilk and coffee, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
- Divide the batter evenly between the 3 prepared pans. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. Peel the parchment paper off the bottoms before filling.
Make The Frosting
- Combine the butter and peppermint extract in a large mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, beat until combined and creamy.
- Gradually beat in the confectioners' sugar, one cup at a time, until the frosting becomes thick and fluffy, about 5 minutes. You may need more or less confectioners' sugar depending on how soft the butter is.
- Reserve 1 cup of frosting in a separate bowl and set aside for later.
Assemble To Cake
- Place one cake layer onto a serving platter. Add a generous amount of frosting and spread it to the edge with a spatula. Repeat with a second cake layer, topping it with a generous amount of frosting. Add the third cake layer and cover the top and sides of cake with frosting. Press crushed candy canes into the sides of the cake near the bottom and coming up less than halfway. Set the cake in the freezer for 10 minutes.
Make The Ganache
- Place the chocolate, butter, and corn syrup in a medium heatproof bowl set over a pot of barely simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes.
- Spoon ¼ cup of the chocolate glaze over the top of the cake. Drizzle the remaining glaze along the edge of the cake all the way around, allowing it to drip down the sides. Set the cake back into the freezer for 10 minutes.
Make The Swirled Frosting
- Divide the remaining frosting in half and color one half with red food coloring. Transfer each frosting to its own piping bag. Insert a star piping tip into a larger piping bag. Cut the ends off each piping bag holding the frosting and insert them side by side in the large bag containing the tip. Pipe swirls on top of the cake. Keep the cake refrigerated and remove 30 minutes prior to serving.
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