Description
A rich, moist chocolate cake infused with coffee and refreshing peppermint, topped with a smooth mocha frosting for a festive and indulgent dessert.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup hot brewed coffee or espresso
- 1 cup unsalted butter, softened (for frosting)
- 3 1/2 cups powdered sugar (for frosting)
- 1/2 cup cocoa powder (for frosting)
- 2 tbsp strong brewed coffee (for frosting)
- 1/2 tsp peppermint extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, vanilla extract, and peppermint extract; mix until combined.
- Slowly stir in the hot coffee until the batter is smooth.
- Divide the batter evenly between prepared pans and bake for 30–35 minutes.
- Let cakes cool completely before frosting.
- For the frosting, beat butter until creamy, then add powdered sugar and cocoa powder.
- Mix in coffee and peppermint extract until smooth and fluffy.
- Frost the cooled cake layers and assemble.
Notes
- Do not overuse peppermint extract; it is very strong.
- Cake layers can be baked a day ahead and stored wrapped.
- Garnish with crushed candy canes for extra flair.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American