Description

This show-stopping holiday cake features a deeply moist chocolate crumb bloomed with hot coffee and layered with a silky white chocolate peppermint buttercream. Topped with a glossy semisweet ganache drip, it is the ultimate festive centerpiece for your winter celebrations.

Ingredients

2 cups all-purpose flour
1 cup light brown sugar, packed
1 cup granulated sugar
3/4 cup dark cocoa powder (Dutch-processed)
2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup vegetable oil
2 large eggs, room temperature
1 tablespoon vanilla extract
1 cup buttermilk, room temperature
1 cup hot brewed coffee
8 ounces white chocolate bars, chopped
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon peppermint extract
1/2 cup heavy cream
4 ounces semisweet chocolate, chopped
Crushed candy canes for garnish

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Instructions

Preheat oven to 350°F (175°C) and grease three 9-inch round cake pans, lining the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, dark cocoa powder, baking soda, and salt.
Stir in the melted butter and oil, followed by the eggs, vanilla extract, and buttermilk, mixing until the batter is well-incorporated.
Slowly pour in the hot coffee, stirring gently until the batter is smooth, then divide evenly among the prepared pans.
Bake for 20-24 minutes or until a toothpick comes out with a few moist crumbs; cool in pans for 15 minutes before transferring to a wire rack.
To make the frosting, beat softened butter with cooled melted white chocolate, then whip in powdered sugar, peppermint, vanilla, and salt until light and fluffy.
Prepare the ganache by pouring steaming heavy cream over chopped semisweet chocolate, let sit for 5 minutes, then whisk until smooth and use a squeeze bottle to drip over the frosted cake.

Notes

To ensure your frosting does not separate, let the melted white chocolate cool completely to room temperature before adding it to the butter. If you do not have buttermilk on hand, you can create a quick substitute by adding one tablespoon of lemon juice or white vinegar to a cup of whole milk and letting it sit for five minutes. For the cleanest ganache drips, make sure your cake is well-chilled before applying the chocolate.

Prep Time: 35 mins
Cook Time: 24 mins
Category: Dessert
Method: Baking
Cuisine: Southern American