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sliced vegan chocolate peppermint cake

MOIST One Bowl Vegan Chocolate Peppermint Cake With Mocha Fudge Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Diet: Vegan

Description

This ridiculously MOIST and fudge chocolate peppermint cake is drenched in a quick peppermint mocha sauce layered with chocolate peppermint ganache and peppermint buttercream for every bit of holiday spirit! And you’ll never believe me when I tell you that it’s ALL vegan- no eggs, no dairy, and you’d never know!

Ingredients

Scale

Chocolate Cake:

Mocha Fudge Sauce:

  • 1/2 cup (112 g) vegan sweetened condensed milk
  • 1/4 cup (60 mL) dairy free milk
  • 2 tbsp cocoa powder
  • 1 tsp espresso powder
  • 1/4 tsp peppermint extract

Frosting:

  • 1 batch vegan ganache
  • 1 batch vegan buttercream frosting
  • 1 tsp peppermint extract, divided
  • 1–2 drops vegan red food coloring

Instructions

  1. Prep: Please read through all instructions before beginning. 
  2. Make the chocolate cake: First make the chocolate cake according to instructions. You can use three 8″ cake pans or three 6″ cake pans.
  3. While the cakes are baking: Make the chocolate ganache. Add 1/2 tsp peppermint extract to the ganache, and whisk. Set aside to cool in the fridge for the middle frosting. The ganache should be moveable but not liquid. You can take it out in intervals of 30-45 minutes to stir until it just starts to thicken. Then let it set at room temperature until your cakes are fully cooled.
  4. While the cakes are cooling, make the mocha sauce: In a small bowl, whisk together all mocha fudge sauce ingredients.
  5. Brush the cakes: It doesn’t matter if the cakes still have time to cool or not- you can brush the mocha sauce onto the top of each cake. You’ll still have some leftover, which you’ll use again during the cake assembly process.
  6. Cool the cakes entirely: Make sure that all cakes are FULLY cool and there is NO warmth to the touch. 
  7. Assemble the cake: Place one cake layer onto a cake plate or cake turntable with plate or board, and brush more mocha sauce on top. Scoop about 1/2 of the ganache and smear on top of the cake layer. Then place a second cake layer on top, and repeat. Place the third cake layer on top, and place the cake into the fridge while you make the buttercream.
  8. Make the buttercream frosting: While the cake is setting in the fridge, make the buttercream frosting according to instructions, but adding in 1/2 tsp of peppermint extract. Remove about 1/2 cup of frosting to be used for piping the candy canes on top of the cake. For the remaining frosting, you can tint it light pink with 1-2 drops of red food coloring.
  9. Frost the cake and decorate: Remove the cake from the fridge, and frost the cake. You can do a crumb coat and then a final coat of frosting. To make the candy canes, color 1/4 cup of the frosting with red food coloring, and smear both the red and white frostings in a piping bag. Snip the very tip of the bag, and pipe the candy canes on top.
  10. Slice and serve! Serve your peppermint mocha fudge cake immediately and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days. 

Notes

Cocoa Powder: I recommend using Valhrona cocoa powder for a super rich and smooth chocolate cake, or Dutch-process cocoa powder. Please do not use cacao powder, as it doesn’t have enough acidity in it to create a good rise in the cake.

Find it online: https://thebananadiaries.com/vegan-chocolate-peppermint-cake/