Peppermint Mocha Layer Cake with Chocolate Espresso Frosting

Ingredients

Instructions

1. Cake:
2. Preheat the oven to 350°F (175°C). In a large bowl combine the cake mix and the ingredients called for on the box, substituting brewed, cooled coffee for the water. Add ½ teaspoon peppermint extract. Mix until combined, then beat for 2 minutes. Divide the batter between two greased, floured and parchment-lined 9-inch cake pans. Bake for 29–33 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for a few minutes, then remove and peel off the parchment. Level the cakes if necessary.
3. Frosting:
4. Beat together ½ cup softened butter and ½ cup shortening until smooth. Beat in ½ cup marshmallow cream. Sift together 3½ cups powdered sugar and ½ cup cocoa, then add that mixture to the butter mixture one cup at a time. Beat in 1–2 tablespoons milk and 1 teaspoon peppermint extract until light and fluffy. Adjust thickness with a little more milk or powdered sugar as needed.
5. Peppermint Whipped Cream:
6. Chill a mixing bowl and beat 1 cup heavy whipping cream until it begins to thicken. Add 3 tablespoons powdered sugar, ½ teaspoon vanilla and ½ teaspoon peppermint extract. Continue beating until soft peaks form. Keep chilled until ready to use.
7. Assembly:
8. Place one cake layer on a serving platter or cake stand with a small dab of frosting underneath to keep it steady. Spread half of the chocolate peppermint frosting over the first layer using an offset spatula for a smooth finish. Add the second cake layer and spread the remaining frosting over the top and sides. Spoon or pipe the peppermint whipped cream on top, then sprinkle with ¼ cup crushed candy canes just before serving. For a taller cake, each baked layer can be split horizontally to make four layers; divide the frosting accordingly so each layer has enough.