Peppermint Mocha Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Chocolate Mocha Cake:</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">100g cocoa powder</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml buttermilk</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml hot strong coffee</li><li class="ingredients-single-item">For the Peppermint Buttercream:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">700g powdered sugar</li><li class="ingredients-single-item">3 tbsp heavy cream</li><li class="ingredients-single-item">2 tsp peppermint extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Mocha Ganache:</li><li class="ingredients-single-item">200g dark chocolate, finely chopped</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1 tbsp instant espresso powder</li><li class="ingredients-single-item">For Decoration:</li><li class="ingredients-single-item">70g crushed candy canes or peppermint candies</li><li class="ingredients-single-item">Chocolate curls (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Serrated knife</li><li class="equipment-single-item">Piping bag with large round tip</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This ensures your cakes will release easily after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Breaking up any cocoa powder lumps now will prevent dry pockets in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. The buttermilk's acidity will react with the baking soda to create a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix, which can develop gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Brew your coffee fresh and hot, then slowly add it to the batter, stirring gently. The hot coffee will bloom the cocoa powder, intensifying the chocolate flavor while adding a subtle coffee undertone. The batter will be quite thin - this is normal and produces a moist cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the three prepared pans. Tap each pan gently on the counter to remove any large air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cakes to cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely. If the cakes have domed tops, use a serrated knife to level them once completely cool. Flat layers will stack more evenly and create a more professional-looking cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the peppermint buttercream, beat the softened butter in the bowl of a stand mixer on medium-high speed until pale and creamy, about 3-4 minutes. This extended beating incorporates air for a lighter texture and removes any graininess.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gradually add the powdered sugar, about 175g at a time, beating well after each addition. Add the heavy cream, peppermint extract, and salt, then beat on high speed for 3-4 minutes until light and fluffy. If the buttercream seems too stiff, add a touch more cream; if too soft, add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble the cake, place one cake layer on a serving plate or cake board. Spread about 180g of buttercream evenly over the top. Place the second cake layer on top and repeat with another 180g of buttercream. Top with the final cake layer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Apply a thin layer of buttercream all over the cake to create a crumb coat. This thin layer seals in any loose crumbs before the final frosting. Refrigerate for 20 minutes to set.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Apply the remaining buttercream over the chilled crumb coat, creating a smooth finish. Use an offset spatula dipped in hot water and dried for a professional smooth finish. Reserve about 120g of buttercream if you'd like to pipe decorative elements later.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the mocha ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream until just simmering (not boiling), remove from heat, and stir in the espresso powder until dissolved.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Pour the hot cream mixture over the chocolate and let it sit undisturbed for 2 minutes. This allows the chocolate to melt evenly. Then, gently stir until smooth and glossy. Let the ganache cool until slightly thickened but still pourable, about 10-15 minutes at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Pour the ganache over the top of the cake, using an offset spatula to gently push it over the edges to create elegant drips. Work quickly as the ganache will begin to set when it hits the cold buttercream.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>While the ganache is still soft, sprinkle the crushed candy canes around the edge of the cake top. If desired, pipe rosettes or stars with the reserved buttercream around the top edge and add chocolate curls to the center.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Refrigerate the cake for at least 30 minutes to set the ganache before serving. For the best flavor, remove the cake from the refrigerator 30 minutes before serving to allow the buttercream to soften slightly. The cake will keep, refrigerated, for up to 4 days. Enjoy your festive masterpiece!</li></ol>