From its colour to its flavor, Peppermint Fudge Cake is regarded as one of the most festive desserts.
Three layers of dark and fragrant chocolate mixed with mint cream contrast with the cake layers to create a very interesting and soothing feeling. The best mint ice cream is the star of the desert, perfectly balancing the flavors.
Melted chocolate ganache covers the top and bottom of the cake, dripping down the sides. Faces are often decorated with sugar cane cand̾i̾e ̾s. The top coat of cream has a striking red and wh̾i̾t ̾e color combination. What a delectable and delectable cake; it’s a piece of art!
Do not wait any longer to write down the recipe below; you will have a cake to remember for a lifetime!!
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
Step 1: In a mixing cup, combine flour, cocoa powder, baking soda, baking powder, and salt; stir well and set aside.
Step 2: Put the chocolate in a small bowl on top of the pot of boiling water and stir constantly until fully melted; set aside to cool (you can use the microwave to melt the chocolate)
Step 3: In a mixing cup, combine the butter and sugar; whisk together with a whisk until the flakes are smooth; beat at medium low pace. Begin whisking the eggs one at a time into the mixture. Continue to add vanilla to the mixture and slowly stir it in. In a mixing cup, combine the chocolate and the remaining ingred̾i̾e ̾nts and beat until smooth. Put the sifted flour mixture in step 1 into the bowl one by one, continue adding the buttermilk and coffee, and whisking the ingred̾i̾e ̾nts until they combine to form a thick and beautiful mixture.
Step 4: Line the bottom of the baking sheet or baking pan with lined paper and sprinkle butter on it. You should spray a thin layer of oil on the lining paper to avoid stickiness, and the chocolate powder will be gently coated on the baking tray.
Step 5: Spread the dough thinly in the pan and bake at 350 degrees F 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.
In a mixing cup, blend the butter with the peppermint extract. Beat until well mixed and smooth with a handheld mixer or stand mixer fitted with the whisk attachment.
One cup at a time, beat in the confectioners’ sugar until the frosting thickens and moist, about 5 minutes. Depending on how soft the butter is, you can need more or less confectioner’s sugar.
1 cup frosting should be set aside in a separate bowl for later use.
Assemble To Cake:
On a serving platter, place one cake sheet. Using a spatula, add a generous amount of frosting across the side of the cake. Rep with a second cake layer and a generous amount of frosting on top. Cover the top and sides of the cake with frosting before adding the third cake layer. Crush candy canes and press them into the sides of the cake near the bottom and halfway up. Freeze the cake for 10 minutes before serving.
In an enclosed bowl set over a pot of boiling water, melt the chocolate, butter, and corn syrup. Allow 5 minutes for the mixture to cool.
On top of the cake, pour 1/4 cup of chocolate-coated glaze. Pour the remaining yeast along the cake’s lip, causing it to leak on both sides. Return the cake to the freezer for another 10 minutes.
Divide the leftover ice cream in half and tint half of it with red food coloring. Fill each piping bag with a different frost coating. Alternate the red and wh̾i̾t ̾e decorative layers on the cake’s surface. 30 minutes before eating, remove the cake from the refrigerator.