Decadent Peppermint Chocolate Cake

Chocolate Ganache

(Makes 2 cups, enough to thinly frost a 2- or 3-layer cake)

1 C. heavy whipping cream

~10 oz semisweet chocolate, finely chopped

1 T. Rumple Minze peppermint schnapps or peppermint extract (optional)

Peppermint Chocolate Cake

Butter or shortening (for greasing the pans)

GF Flour (for dusting the pans)

1 package (22 oz) King Arthur Flour Chocolate Cake mix

3 Tablespoons unsweetened cocoa powder

1 1/3 C. 1 % fat milk

½ C. vegetable oil

3 large eggs

1 ½  teaspoon pure vanilla extract

Peppermint Buttercream Frosting

½  stick butter, softened

1/4 C. finely crushed candy canes

1 ½  C. confectioners’ sugar (powdered sugar)

1-2 tablespoons milk

1-2 tablespoons peppermint schnapps or ½ tsp. peppermint extract

Directions

1. Heat the cream in a small, heavy saucepan over medium heat, stirring occasionally. Bring to a boil.  Meanwhile, place the chopped chocolate in a large mixing bowl. Pour the hot cream over the chopped chocolate. Stir until chocolate is melted. Add peppermint schnapps.
2. Let the ganache sit at room temperature for ~2 hours, or chill it until it thickens and is spreadable.
3. Preheat oven to 350 degrees. Generously grease two 9-inch round cake pans (or spring form pans) and dust with flour.
4. Combine GF cake mix, cocoa powder, milk, oil, eggs and vanilla in large bowl. Beat on low for one minute; and then beat at medium for two more minutes.
5. Divide batter between two pans.
6. Bake cakes side by side on middle rack until they spring back when lightly touched, about 25 to 30 minutes.
7. Prepare half a recipe of Peppermint Buttercream Frosting.
8. .Remove cakes from oven and cool on wire racks for 10 minutes, then remove from pan and cool completely (~ 1 hour).
9. Spread a generous layer between the two cakes, then frost with ganache. Coat ganache with peppermint peices (if desired).
10. Enjoy!