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.