Description

A luxurious three-layer chocolate cake featuring a moist, dark cocoa sponge bloomed with hot liquid for maximum depth. Topped with a silky white chocolate peppermint buttercream and a dark chocolate ganache drip, it’s the ultimate festive centerpiece for holiday gatherings.

Ingredients

2 cups all-purpose flour
1 cup dark Dutch-process cocoa powder
1.5 cups brown sugar, packed
1 cup granulated sugar
1.5 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, melted
1/2 cup neutral oil
2 large eggs, room temperature
1 tbsp vanilla extract
1 cup buttermilk, room temperature
1 cup very hot water or strong coffee
8 oz high-quality white chocolate, melted and cooled
1.5 cups unsalted butter, softened
3 to 4 cups powdered sugar
1.5 tsp peppermint extract
1/2 cup heavy cream
4 oz dark chocolate, finely chopped
Crushed candy canes for topping

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Instructions

Preheat your oven to 350°F (175°C) and prepare three 9-inch cake pans with grease and parchment paper.
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, dark cocoa, baking soda, and salt until aerated.
Add the melted butter and neutral oil to the dry ingredients, stirring until the mixture looks like wet sand.
Incorporate the eggs and vanilla extract, mixing until the batter is thick and uniform.
Slowly stir in the buttermilk, then carefully pour in the hot water or coffee, whisking gently until the batter is thin and smooth.
Divide the batter evenly between the prepared pans and bake for 20–24 minutes until a toothpick comes out with moist crumbs.
Let the cakes cool completely before frosting.
For the frosting, whip the softened butter until pale, then stream in the cooled white chocolate, powdered sugar, and peppermint extract; whip until fluffy.
For the ganache, pour steaming heavy cream over the dark chocolate, let sit for 5 minutes, then whisk until glossy.
Assemble the cake by frosting the layers, chilling briefly, then applying the ganache drip and crushed peppermint.

Notes

Ensure your white chocolate is cooled to room temperature before adding it to the butter, or the frosting will lose its structure. For the best flavor, use hot espresso to bloom the cocoa, which intensifies the chocolate notes without leaving a coffee taste.

Prep Time: 45 mins
Cook Time: 24 mins
Category: Dessert
Method: Baking
Cuisine: American