Peppermint Mocha Mini Layer Cake

Single close up slice of peppermint mocha mini cake.

5 from 1 review

Peppermint Mocha Mini Layer Cake

The Holiday's and peppermint are the perfect match, and this Peppermint Mocha Layer Mini Cake celebrates both! Tender and moist chocolate cakes are layered with creamy chocolate filling and topped with peppermint marshmallow meringue - for the most festive 6-inch cake!

Prep Time30

Cook Time25

Chill2 30

Total Time3 25

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 562kcal

Author: Erin Cernich

Equipment

Ingredients

Chocolate Filling

1 large egg yolk, room temperature
1 ½ tablespoons cornstarch
½ cup heavy whipping cream
½ cup whole milk
2 tablespoons granulated sugar
⅓ cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1 tablespoon unsalted butter
1 teaspoon instant coffee granules

Chocolate Layer Cake

1 cup granulated sugar
¼ cup canola oil or any neutral oil
½ cup full-fat sour cream, room temperature
1 large egg, room temperature
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder, Dutch process
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup medium brew coffee, very hot

Peppermint Whipped Cream

⅔ cup heavy whipping cream, cold
⅔ cup marshmallow cream
¼ teaspoon peppermint extract
candy canes, crushed for topping the cake

Instructions

Chocolate Filling

The pudding needs at least 2 hours to chill and set. Make it either the night before or before making the cake.
In a small mixing bowl, whisk the egg yolk, cornstarch, and 1/4 cup of heavy cream until thoroughly combined.
1 large egg yolk, room temperature, 1 ½ tablespoons cornstarch, cup heavy whipping cream
In a small saucepan, whisk the milk, sugar, and remaining cream. Heat over medium heat until bubbles start to form along the sides of the pan. Do not boil.
½ cup whole milk, 2 tablespoons granulated sugar, cup heavy whipping cream
Whisking constantly, slowly drizzle about half the warmed milk mix into the egg mix. This tempers the egg so it does not scramble. Add the tempered egg mixture back into the saucepan. Still whisking constantly, cook the pudding over medium-low heat until it thickens and bubbles – about 3 to 5 minutes.
Remove the saucepan from the heat. Add the chocolate chips, vanilla, butter, and coffee granules. Stir until the chocolate chips have melted and the pudding is smooth.
1/3 cup semi-sweet chocolate chips, 1 teaspoon vanilla extract, 1 tablespoon unsalted butter, 1 teaspoon instant coffee granules

If you notice any lumps in the pudding, strain it through a fine mesh strainer set over a mixing bowl.

Cover the pudding with plastic wrap, directly touching the top of the pudding. to keep a skin from forming. Refrigerate the pudding for at least 2 hours, or overnight.

Chocolate Layer Cake

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Grease 2 6-inch round cake pans and line the bottoms with pieces of parchment cut to fit.
In a medium mixing bowl, whisk the sugar, oil, sour cream, egg, and vanilla until combined and smooth.
1 cup granulated sugar, 1/4 cup canola oil, 1/2 cup full-fat sour cream, room temperature, 1 large egg, room temperature, 2 teaspoons vanilla extract
In a small mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, Dutch process, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
Sprinkle half of the dry ingredients over the wet ingredients and use a spatula to mix until just combined. Add the remainder of the dry ingredients, along with the hot coffee, and mix until no dry streaks remain.
1/2 cup medium brew coffee, very hot
Pour the batter equally into the two prepared cake pans and bake for 25 to 27 minutes, or until the cake is springy to the touch and a toothpick inserted in the middle comes out mostly clean.
Cool the cakes in the pans set on a wire cooling rack for 10 minutes. Then, invert the cakes onto the cooling rack to cool completely.

Peppermint Whipped Cream

Make the whipped cream while the cakes are cooling, and refrigerate until ready to assemble.
In a medium mixing bowl, add the heavy cream, marshmallow cream, and peppermint. Use a hand mixer with whisk attachments and beat until stiff peaks form. This can take up to 3 minutes.
2/3 cup heavy whipping cream, cold, 2/3 cup marshmallow cream, 1/4 teaspoon peppermint extract
Assemble the cake - Transfer the chilled whipped cream to a piping bag. The cakes will bake with a slight dome, and I recommend leveling the tops with a serrated knife for even stacking. Place one cake layer on a serving plate and pipe a ring of whipped cream around the outside edge of the cake. This will hold in the filling. Then, spread about 2/3 of the chocolate filling evenly inside the ring (you will have a little leftover). Stack the second cake layer on top and finish with the remaining whipped cream, and sprinkle with crushed candy canes.
candy canes, crushed
I recommend refrigerating the assembled cake for at least 30 minutes before slicing. This gives the filling and whipped cream time to firm up so the layers stay in place better when you cut into the cake.
The cake can sit at room temperature for up to 4 hours. After that, cover and refrigerate for up to 3 days.

Nutrition