Ingredients Jump to Instructions ↓

  1. Filling

  2. 8 oz 227g Imported milk chocolate - finely chopped

  3. (such as Lindt)

  4. 1/2 cup 118ml Whipping cream

  5. 1/2 teaspoon 2 1/2ml Peppermint extract

  6. Cake

  7. 1 cup 62g / 2 1/5oz Sifted all-purpose flour

  8. 1/3 cup 36g / 1 1/3oz Unsweetened cocoa powder

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/4 teaspoon 1 1/3ml Baking powder

  11. 1/4 teaspoon 1 1/3ml Baking soda

  12. 3/4 cup 148g / 5 1/5oz Unsalted butter - (1 1/2 sticks) - room temperature

  13. 1 cup 198g / 7oz Sugar

  14. 1/3 cup 53g / 1.9oz Dark brown sugar - (packed)

  15. 2 teaspoons 10ml Vanilla extract

  16. 3 teaspoons 15ml Eggs (large)

  17. 1/2 cup 118ml Buttermilk

  18. 1 1/2 cups 165g / 5.8oz Miniature semisweet chocolate chips

  19. Chocolate Glaze

  20. 8 oz 227g Bittersweet or semisweet chocolate - finely chopped

  21. (do not use unsweetened)

  22. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick) - cut into pieces

  23. 1 tablespoon 15ml Light corn syrup

  24. 3/4 teaspoon 3.8ml Peppermint extract

  25. 12 Red-and-white-striped hard

  26. Peppermint candies - chopped

  27. Fresh mint leaves

Instructions Jump to Ingredients ↑

  1. For Filling: Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling.

  2. For Cake: Position rack in lowest third of oven and preheat to 350 degrees. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour.

  3. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each. Mix in chocolate chips.

  4. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely.

  5. Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half. Place 1 layer, cut-side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut-side down. Chill filled cake 20 minutes.

  6. Meanwhile, prepare Glaze: Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.

  7. Pour 1/2 cup glaze over center of cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.)

  8. Sprinkle candies around top edge of cake. Garnish with fresh mint leaves.

  9. This recipe yields 12 servings.


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