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Peppermint Mocha Cake: Indulgent Goodness with Ganache Drip

Peppermint Mocha Cake with Ganache Drip
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A deliciously indulgent cake that combines peppermint and mocha flavors, topped with a luscious ganache drip.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 cups heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • 1 teaspoon peppermint extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, combine all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, mixing until well combined.
  4. Slowly add boiling water to the batter and mix until smooth.
  5. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cakes cool, prepare the ganache by heating heavy cream and pouring it over chopped chocolate. Stir until smooth.
  7. Add peppermint extract to the ganache and let it cool to thicken.
  8. Once cooled, assemble the cakes with ganache between the layers and on top, allowing it to drip down the sides.

Notes

  • For a stronger peppermint flavor, increase the amount of peppermint extract.
  • Ensure the cakes are completely cool before applying ganache to prevent melting.

Nutrition

Find it online: https://www.prepinmin.com/peppermint-mocha-cake-indulgent-goodness-with-ganache-drip/