Description
This Peppermint Mocha Cake with White Chocolate Frosting is a festive and indulgent dessert perfect for holiday celebrations or any special occasion. Featuring a rich chocolate peppermint cake soaked in a mocha latte mixture, it is layered and topped with a luscious white chocolate mascarpone peppermint frosting. The combination of espresso, peppermint, and chocolate creates a harmonious flavor profile that is both refreshing and comforting.
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
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy using a mixer. Add the eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Finally, mix in the hot coffee until smooth.
- Bake the Cake: Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Peppermint Mocha Latte Soak: In a small saucepan or microwave-safe bowl, combine espresso, whole milk, sweetened condensed milk, Dutch cocoa powder, vanilla extract, and peppermint extract. Heat gently, stirring until all ingredients are well combined and smooth. Set aside to cool to room temperature.
- Soak the Cake Layers: Once the cake layers have cooled, place one cake layer on a serving plate or cake stand. Using a skewer or fork, poke holes all over the surface then brush the peppermint mocha latte soak generously over the layer. Repeat for the second cake layer and allow the soak to absorb fully.
- Make the White Chocolate Mascarpone Peppermint Frosting: In a large bowl, beat the softened butter and pinch of salt until creamy. Add the cold mascarpone cheese and continue beating on medium speed until smooth and combined. Stir in the melted and cooled white chocolate, peppermint extract, and gradually add powdered sugar until the frosting reaches a spreadable consistency.
- Assemble the Cake: Place the first soaked cake layer on the serving plate, spread a generous amount of frosting over the top. Place the second layer on top and continue frosting the top and sides of the entire cake. Smooth the frosting using an offset spatula or create texture as desired.
- Chill and Serve: Refrigerate the cake for at least 1 hour to allow the frosting to set. Remove from fridge 15 minutes before serving for best texture and flavor. Slice and enjoy the refreshing peppermint mocha flavors balanced by creamy white chocolate frosting.
Notes
- Use room temperature ingredients for best batter consistency.
- Hot coffee enhances the chocolate flavor and helps dissolve cocoa.
- Ensure the white chocolate is cooled before mixing to prevent frosting from becoming runny.
- Can be stored covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute mascarpone and butter with suitable vegan alternatives.
- Adjust peppermint extract quantity to taste if you prefer a stronger or milder mint flavor.
Keywords: Peppermint Mocha Cake, Chocolate Cake, White Chocolate Frosting, Holiday Cake, Festive Dessert, Coffee Cake, Chocolate Peppermint Dessert