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Peppermint Mocha Layered Cake

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Indulge in the warmth of the holiday season with this delectable Peppermint Mocha Layered Cake. Featuring layers of rich chocolate cake infused with coffee and a hint of peppermint, this dessert is crowned with fluffy whipped cream and a luscious chocolate ganache. Perfect for festive gatherings or cozy winter nights, each slice brings joy and nostalgia, making it a cherished tradition at any holiday table.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ cups granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 3 large eggs (room temperature)
  • 1 cup whole milk
  • 1 cup strong brewed coffee (cooled)
  • 1 tsp peppermint extract
  • 2 cups heavy whipping cream (for frosting)
  • ½ cup chocolate ganache (for topping)
  • Crushed candy canes (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until well combined.
  3. In another bowl, whisk eggs, milk, coffee, peppermint extract, and vanilla until smooth.
  4. Gradually mix wet ingredients into dry ingredients until just combined.
  5. Divide the batter evenly between pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool in pans for about 10 minutes before transferring to wire racks.
  7. Once completely cooled, frost with whipped cream and drizzle with chocolate ganache.

Nutrition

Keywords: For a richer flavor, substitute cocoa powder with dark chocolate cocoa. Use almond milk for a nutty twist that harmonizes beautifully with peppermint. Store leftovers in an airtight container in the fridge for up to five days; warm slices in the microwave for a cozy treat.

Find it online: https://cookedtotaste.com/irresistible-peppermint-mocha-layered-cake-recipe/