Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes.
- Stir in boiling water until the mixture is well combined. (The batter will be thin.)
- Pour the batter into the prepared pans and bake for 30-35 minutes.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks.
- Once cooled, soak the cakes with peppermint mocha espresso.
Frosting and Serving
- For the frosting, melt the white chocolate chips and let them cool slightly.
- In a bowl, mix mascarpone cheese and peppermint extract, then fold in the cooled white chocolate.
- Frost the cakes with the white chocolate mascarpone frosting.
- Serve and enjoy!
Notes
Store leftover cake in an airtight container in the refrigerator for 3-4 days. For longer storage, wrap slices in plastic and freeze. Garnish with crushed peppermint candies or chocolate shavings if desired.
