PEPPERMINT MOCHA CHOCOLATE CAKE

i love coffee. i get the same exact drink every time i walk into a starbucks, white chololate mocha with two pumps of toffee nut syrup. once christmastime rolls around, i switch to the peppermint mocha - and all the holiday feels come flooding in with the first sip. when my sister told me about this recipe she found that turns my favorite christmas drink into a cake, i was ALL FOR IT!

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hey guys! it's claire, molly's sister. i found this recipe off of the urban outfitters blog and just knew i had to test it out for myself. keep scrolling to get started!

INSTRUCTIONS for the cake

preheat your oven to 350 degrees and begin by combining all your dry ingredients in a large mixing bowl. add in the milk + water, eggs, and  veggie oil + peppermint extract, mixing thoroughly in between each addition. distribute evenly into three pans, and bake for 25-30 minutes. 

INGREDIENTS for the cake

  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 3/4 cup water (room temp)
  • 2 eggs
  • 3 tablespoon vegetable oil
  • 1 teaspoon peppermint extract

INSTRUCTIONS for the frosting

combine all ingredients together, until "light and fluffy", or until you've reached your desired consistency. use a long serrated knife to shave off the tops of the three cakes, once they've cooled. after evening them out, spread the frosting on top of each layer, sprinkling crushed peppermint candy on top of the frosting in between each layer.

INGREDIENTS for the frosting

  • 2 cup butter (room temp)
  • 5 cup powdered sugar
  • 1 teaspoon peppermint extract
  • crushed round peppermint candies or peppermint candy canes

INSTRUCTIONS for the chocolate ganache

melt your chocolate in a pot over medium heat, stirring to keep an even consistency. add in the cream and stir once more, so that you get a nice, smooth ganache. using a spoon, spread the ganache around the sides and the top. if you want that "naked cake" look, use a cake scraper around the edges, so that the vanilla frosting shows through.  

INGREDIENTS for the chocolate ganache

  • 1 1/2 cup bitter or semisweet chocolate chips
  • 2 teaspoons heavy whipping cream

slicing up the perfect piece. ^^

i'm in love with this photo ^^^

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and there you have it! i loved making this cake, and so did molly. it's the the perfect treat for a cold winter day, a friendly christmas party, or anything in between. while you're enjoying your delicious cake, i'll be over here thinking up new ways to make coffee into cakes, because - why not? merry christmas!  

EAT UP, CHRISTMASMolly GarvinEAT UP, CLAIRE, CHRISTMAS1 Comment