Name: Peppermint Mocha Cocktail Cake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 12 Servings
Ingredients: 2 cups granulated sugar; 4 large eggs (at room temperature); 3/4 cups canola oil; 2/3 cups Kahlua - coffee liqueur; 1/2 cup peppermint schnapps (I used Peppermint Thunder - 101 proof); 1/4 cup Godiva Chocolate Liqueur; 2 Tablespoons water; 2 cups unbleached all-purpose flour; 3.4 ounce package devil's food instant pudding; 3/4 cups unsweetened cocoa powder; 1 Tablespoon espresso powder; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 cup powdered sugar; 3 - 4 Tablespoons Whipped Cream Vodka (or milk + 1/2 teaspoon vanilla extract); 1/3 cup semi-sweet or bittersweet chocolate chips; 2 Tablespoons heavy cream (or full-fat coconut milk (can)); 2 Tablespoons unsalted butter (or substitute non-dairy butter)

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It is Carrie’s {Frugal Foodie Mama} birthday on Sunday, and we are throwing her a week long virtual birthday party! My contribution to this shin dig is a delicious Peppermint Mocha Cocktail Cake! Carrie and I both share a love of Starbuck’s Peppermint Mochas, and I felt the need to kick it up a notch and turn those flavors into a cake…..

This is a dense, rich chocolate cake with a kick of peppermint and subtle coffee flavor in the background. I baked two different cakes, altering the measurements each time. Next time I might leave out the Godiva Chocolate Liqueur and add espresso instead to get a stronger coffee flavor. Yes, you can make this cake with coffee instead of the alcohol and add peppermint extract if you prefer. The measurements will be exactly the same.

How to make a Peppermint Mocha Cocktail Cake:

For the cake:

Preheat oven to 350 degrees. Spray bundt pan with baking spray, set aside.

In a large bowl, beat together sugar, eggs, oil, peppermint schnapps, Kahlua, and chocolate liqueur until smooth.

In a second bowl, whisk together the flour, pudding mix, espresso powder, cocoa powder, baking soda, baking powder, and salt.

Add dry ingredients to the bowl with the liquid ingredients, and beat together until well combined, about 2 minutes.

Pour batter into prepared bundt pan. Tap pan on counter top or floor to release air bubbles.

Bake for 60 – 65 minutes, or until a toothpick inserted into the center comes out clean.

Remove cake from oven and allow to cool in the pan for 10 minutes.

For the Glaze:

Whisk the glaze ingredients in a small bowl until smooth and desired consistency. You don’t want it too thin.

To Finish the Cake:

Flip cake out onto a metal cooking rack (round is easiest) and place over a large plate.

Using a large spoon, drizzle the glaze over the top of the cake.

When you run out of glaze, move the cooling rack to a second plate. Reuse the glaze and continue pouring over the cake until you run out of glaze, about 3 or 4 times.

Allow cake to cool and glaze to set.

For the Chocolate Ganache:

In a small microwave safe bowl, combine the chocolate chips, butter, and cream. Microwave for 30 seconds, then stir until smooth. If chocolate is not melted, microwave in 15 second increments until melted.

Drizzle the ganache over the cooled cake. Sprinkle with shaved chocolate sprinkles if desired. Allow to cool completely before serving.

These cakes taste best 24 hours after baking. This allows the flavors to blend and the alcohol to cool completely.

More delicious chocolate cake recipes:

Instant Pot Chocolate Lava Cakes

Mini Chocolate Bundt Cake

Old-Fashioned Chocolate Fudge Cake

Chocolate Huckleberry Cocktail Cake – substitute blueberries

Chocolate Peppermint Bundt Cake

Enjoy!!