Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon instant coffee granules
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 8 ounces cream cheese
- ¼ cup heavy cream
- Crushed peppermint candies for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, blend flour, sugar, cocoa powder, baking powder, baking soda, salt, and coffee granules.
- Add eggs, milk, oil, and vanilla extract; mix until blended. Stir in boiling water until combined.
- Divide the batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes for 10 minutes before transferring to wire racks.
- For frosting, beat softened butter and cream cheese until fluffy; gradually add powdered sugar and peppermint extract.
- Prepare ganache by heating heavy cream until simmering, then stir in chocolate chips until melted.
- Assemble the cake by layering the cakes with frosting in between, adding ganache on top, and decorating with crushed peppermint candies.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 32g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg