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Peppermint Mocha Cake : Holiday Dessert Magic

Peppermint Mocha Cake : Holiday Dessert Magic
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Peppermint Mocha Cake : Holiday Dessert Magic is a festive dessert that perfectly balances rich mocha flavors with refreshing peppermint. This moist and tender cake features a luxurious mocha base enhanced by freshly brewed espresso, layered and frosted with a silky peppermint cream, and garnished with crushed peppermint candies and chocolate shavings. Ideal for holiday gatherings, this cake impresses with its vibrant holiday flair, balanced sweetness, and customizable options.

Ingredients

Scale

Cake Ingredients

  • 1 ¾ cups all-purpose flour (or almond/gluten-free flour blend for gluten-free option)
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup freshly brewed espresso, cooled
  • ½ cup heavy cream

Frosting Ingredients

  • 1 cup heavy cream
  • 1 cup powdered sugar
  • ½ cup crushed peppermint candies, plus extra for garnish
  • Chocolate shavings, for garnish

Instructions

  1. Prepare Ingredients and Preheat Oven: Gather all ingredients and preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release and even baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures even mixing and a smooth cake texture.
  3. Combine Wet Ingredients: In a separate bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract and cooled freshly brewed espresso.
  4. Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream, beginning and ending with the dry mix. Mix gently to maintain a light batter consistency.
  5. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before frosting.
  6. Prepare Peppermint Frosting: Whip the heavy cream until soft peaks form. Gently fold in the powdered sugar and crushed peppermint candies. Adjust sweetness and peppermint intensity according to taste.
  7. Assemble and Decorate: Place one cake layer on your serving plate and spread a generous amount of frosting evenly. Top with the second layer and cover the entire cake with the remaining frosting. Garnish with extra crushed peppermint candies and chocolate shavings for a festive finishing touch.

Notes

  • Use freshly brewed strong espresso for an authentic mocha flavor boost.
  • Ensure all ingredients are at room temperature to help the batter blend smoothly and improve texture.
  • Crush peppermint candies gently with a rolling pin to avoid powdery dust and maintain satisfying crunch.
  • Adjust the frosting’s cream and sugar ratio to achieve the perfect spreadable consistency without it becoming too runny.
  • Make sure the cake layers are completely cooled to prevent frosting from melting during assembly.

Nutrition

Keywords: peppermint mocha cake, holiday dessert, peppermint cake, mocha dessert, festive cake, Christmas cake, holiday baking, peppermint mocha frosting

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