Wednesday, December 12, 2012

Peppermint Mocha Cake

This cake was truly amazing! The birthday girl for whom I made it said it was the best cake she'd ever eaten. Naturally, I don't have pictures, but the aesthetics of baked goods continue to elude me, so that's probably all for the best. I started with my basic chocolate cake, then dressed it up! I found the mocha flavor to be mild but pleasant. You could certainly increase the amount of instant coffee, or use espresso powder for a more intense flavor.

Peppermint Mocha Cake

1 cup sugar
1 cup brown sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling coffee

Heat oven to 350°. Grease a 9 x 13 baking pan. In a mixing bowl, combine dry ingredients. Add eggs, buttermilk, oil, and vanilla; beat on medium speed until smooth. Stir in coffee. (Batter will be thin.) Pour batter evenly into prepared pan. Bake 35-40 minutes, or until a toothpick inserted near center comes out clean. Cool for about 30 minutes.

Meanwhile, whisk together:

1 packet (3.75 ounce) chocolate fudge pudding mix
2 cups cold milk
3 tablespoons instant coffee
(I mixed the coffee into the milk to dissolve, then added the pudding mix.)

Poke holes (using a wooden spoon handle) all over the cake. Pour the pudding slowly over the cake. Allow it to cool completely, then refrigerate for an hour or so.

Roughly chop up:

18 Hershey's Candy Cane Kisses

After the cake has cooled, sprinkle the kisses over the pudding layer.

Frost the cake with an 8 ounce tub of whipped topping.

Store in the refrigerator.