This cake is. so. good. A deeply chocolaty mocha cake with smooth, fluffy, and almost whipped cream like peppermint frosting. I decorated the cake with mini candy canes, peppermint pop rocks, and peppermint rolled wafers. It’s perfect for Christmas.
Ingredients: Mocha Cake
2 cups granulated sugar
1 and 3/4 cups all-purpose flour
3/4 cup natural unsweetened cocoa powder (I used Hershey’s Special Dark)
1 tablespoon espresso powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling coffee
Espresso Syrup (I omitted the rum)
Peppermint Flour Frosting (adapted slightly from here)
5 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon peppermint extract
1 cup unsalted butter
1 cup granulated sugar
Recipe: Mocha Cake
Heat oven to 350F. Grease, line with parchment paper, and flour two 6-inch round baking pans.
Stir together sugar, flour, cocoa, espresso powder, baking powder, baking soda and salt in large bowl.
Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Beat in boiling coffee. Pour batter into prepared pans- you will have left over!
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes. Then remove from pans to wire racks. Cool completely before brushing on syrup.
Peppermint Flour Frosting
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, almost like a paste.
Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step.
Stir in the peppermint extract.
While the mixture is cooling, cream the butter and sugar together until very light and fluffy, about four to six minutes.
Then add the completely cooled milk/flour mixture and beat heavily. If it looks separated, you haven’t beaten it enough! Beat it until it all until it almost resembles whipped cream, about six minutes.