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Indulgent Peppermint Mocha Cake for Holiday Gatherings

Peppermint Mocha Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup strong brewed coffee
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 cup heavy cream
  • 2 cups powdered sugar
  • Crushed peppermint candies for garnish

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare two round cake pans.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine the sugars, oil, eggs, coffee, vanilla, and peppermint extract; mix well.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks.
  8. While the cakes cool, prepare the frosting by whipping the heavy cream until soft peaks form, then gradually add powdered sugar and peppermint extract, mixing until smooth and fluffy.
  9. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
  10. Place the second cake layer on top and frost the top and sides of the entire cake.
  11. Decorate the top with crushed peppermint candies for a festive touch.