Festive Peppermint Mocha Cake

Indulge in the festive spirit with our delightful Festive Peppermint Mocha Cake. This rich and moist chocolate coffee cake is layered with a dreamy peppermint cream cheese frosting, making it an irresistible centerpiece for any holiday gathering. Topped with luscious chocolate ganache and sprinkled with crushed peppermint candies, this cake not only tastes amazing but also looks stunning. Whether you're hosting a holiday party or simply enjoying a cozy family dessert, this cake will surely impress chocolate lovers and peppermint fans alike.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Dessert Cuisine: Holiday Keyword: Use high-quality cocoa powder for enhanced flavor. Chill the frosting before spreading for easier application. Decorate the cake just before serving to keep toppings fresh. Servings: Serves approximately 12 slices Calories: 380kcal Author: Tisha

Ingredients

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.

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