Description
This Peppermint Mocha Cake is a delightful blend of rich chocolate, invigorating espresso, and refreshing peppermint, layered with a creamy white chocolate mascarpone frosting. Perfect for cozy gatherings or holiday celebrations, this moist cake soaked in a peppermint mocha latte mix offers a festive and irresistible treat.
Ingredients
Scale
For the Chocolate Peppermint Cake:
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 3/4 cup (60 g) Dutch process cocoa powder
- 1 tbsp instant espresso powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 2 cups (400 g) granulated white sugar
- 3 eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 1/4 cups (300 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) hot coffee
For the Peppermint Mocha Latte Soak:
- 1/4 cup (60 ml) espresso or strong coffee
- 1/3 cup (80 ml) whole milk
- 1/2 cup (150 g) sweetened condensed milk
- 1 tbsp (5 g) Dutch process cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
For the White Chocolate Mascarpone Peppermint Frosting:
- 1 cup (224 g) unsalted butter, softened
- pinch of salt
- 8 oz (226 g) mascarpone cheese, cold
- 4 oz (113 g) white chocolate bar, melted and slightly cooled
- 1/2 tsp peppermint extract
- 1 cup (130 g) powdered sugar
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure the cake doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar on high speed until the mixture is fluffy and pale, about 3-4 minutes.
- Add eggs and extracts: Add the eggs one at a time along with vanilla and peppermint extracts. Mix on medium to medium-high speed until the batter is smooth, pale, and slightly fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Combine wet and dry ingredients: Alternately add the dry ingredients and the buttermilk to the butter mixture in thirds, mixing on low to medium speed for each addition. Stir just until the batter is smooth and combined, scraping down the bowl as necessary.
- Add hot coffee: Pour in the hot coffee and mix on low speed just until evenly incorporated into the batter.
- Bake the cake: Pour the batter into the prepared pan and bake for 48-52 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Prepare latte soak: While the cake is cooling, whisk together the espresso or strong coffee, whole milk, sweetened condensed milk, Dutch cocoa powder, vanilla extract, and peppermint extract in a liquid measuring cup. This will be used to soak the cake.
- Make the frosting – whip butter: In a large bowl, whip the unsalted butter and a pinch of salt with an electric mixer on high speed until pale and fluffy, about 5-10 minutes.
- Add mascarpone cheese: Mix in the cold mascarpone cheese on medium speed until fully combined and smooth.
- Add white chocolate and peppermint: Stir in the melted and slightly cooled white chocolate along with peppermint extract. Mix on medium speed until smooth and even.
- Add powdered sugar: Sift in the powdered sugar and mix on low speed until incorporated. Then beat on high speed until the frosting is light, fluffy, and creamy.
- Prepare cake for soaking: When the cake has completely cooled, trim a very thin layer off the top using a sharp knife to facilitate better absorption. Place the cake on a serving plate and poke numerous small holes into the top using a wooden stick or spoon handle.
- Soak the cake: Slowly pour the peppermint mocha latte soak evenly over the cake, allowing it to absorb gradually into the holes and the cake layers.
- Frost and decorate: Spread a thick layer of the white chocolate mascarpone peppermint frosting over the top using an offset spatula. For extra festive flair, sprinkle crushed candy cane pieces on top.
- Serve: Cut the cake into 16 slices and serve immediately or chill slightly before serving to let flavors meld.
Notes
- Use room temperature eggs and buttermilk to ensure even mixing and a smooth batter.
- The espresso powder enhances the mocha flavor without overpowering the peppermint.
- Poking holes in the cake helps the latte soak absorb deeply for moistness.
- Make sure the white chocolate is melted but not hot when adding to mascarpone to avoid curdling.
- Cake is best served the same day or within 2 days for optimal freshness.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Crushed candy canes can be omitted or substituted with chocolate shavings if desired.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
