Peppermint Fudge Cake

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons pure peppermint extract
• 1 cup boiling water
• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ¼ cup heavy cream
• 1 teaspoon peppermint extract
• Crushed peppermint candies for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to ensure an easy release.
2. In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
3. Add the eggs, milk, vegetable oil, and peppermint extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
4. Carefully stir in the boiling water. The batter will be thin.
5. Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Once baked, remove from the oven and allow to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare the frosting by beating the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until desired consistency is reached.
8. Mix in the peppermint extract and beat on high speed for about 2 minutes until fluffy and smooth.
9. Once the cakes are cooled, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer on top and frost the top and sides.
10. Garnish with crushed peppermint candies and serve.

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