Ingredients
The following ingredients have 4 Servings
- 1 ¾ cup all-purpose flour
- 2 cups granulated sugar
- ¾ cup baking cocoa
- 1 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs, (room temperature)
- 1 tablespoon vanilla extract
- 1 cup hot coffee
- 3 cups heavy cream
- 1 ½ teaspoon peppermint extract
- ¾ cup powdered sugar
- 1/3 cup Instant Chocolate Pudding Mix
- Peppermint Patties
- Peppermint Candies
- Sprinkles
Instruction
- Preheat oven to 350 degrees F.
- Grease 2 (8x2-inch) or 3 (6x2-inch) round cake pans with butter and flour or cooking spray and lining the cake pans with parchment paper.
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer fitted with a whisk attachment.
- Beat in eggs, buttermilk, coffee, oil, and vanilla and beat on medium speed for 2 minutes, the batter is going to be very thin.
- Pour 2 cups of batter into each 6-inch pan or divide evenly between the two 8-inch pans.
- Bake 6-inch cakes for 30-35 minutes and 8-inch cakes for 40-45 minutes until toothpick comes clean from center.
- Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely.
- Whip frosting ingredients together in a large bowl or stand mixer fitted with a whisk attachment on medium-high until light and fluffy, about 4 to 5 minutes.
- Add about 1½ to 2 cups of frosting to the top of one of the layers of cake, spreading evenly over it, then topping with the second layer of cake. Use a frosting spatula to generously frost the outside of the cake. Serve within 2 hours or store in the fridge for up to 24. Top with candy just before serving.