Ingredients
Equipment
Method
- Start by melting the chocolate chips. Add them to a microwave-safe bowl and heat at medium (50% power), stirring every 30 seconds. You want it to be smooth and glossy, which usually takes about 1 to 1 ½ minutes in total.
- Next, in a separate bowl, combine the butter and brown sugar. Beat with an electric mixer on medium speed for about 5 minutes until it's light and fluffy. You should see a lovely pale color forming.
- Now, add the eggs one at a time, beating just until blended after each addition. Incorporate the melted chocolate and mix until everything is well combined.
- In another bowl, sift together the flour, baking soda, salt, cinnamon, and cocoa powder. Gradually add this dry mixture to your chocolate mixture, alternating with the sour cream. Start and end with the flour mixture; this keeps your batter nice and light.
- While mixing on low speed, slowly incorporate the hot water until it's just blended. It's okay if there are a few lumps; they’ll smooth out during baking.
- Prepare two 10-inch round cake pans by lining them with parchment paper and spraying with non-stick cooking spray that contains flour. Divide the batter evenly between the pans.
- Bake at 350°F for 25 to 30 minutes. To check for doneness, insert a toothpick in the center; it should come out clean when the cakes are ready. Allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes cool, prepare the peppermint frosting. Beat the butter until creamy, about 1 minute. Gradually add the powdered sugar and mix until well combined. Pour in the heavy cream, vanilla extract, and peppermint extract. Mix on high for 3 to 4 minutes until fluffy.
- Once the cakes are completely cool, frost the top of one cake layer with the peppermint frosting, leaving a ½ inch border around the edge. Place the other layer on top and refrigerate for about 30 minutes to set the frosting.
- Next, make the chocolate ganache. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat at medium (50% power) for 2 ½ to 3 minutes until the chocolate begins to melt. Whisk until smooth, then stir in the butter. Let it sit for about 20 minutes to thicken.
- Beat the ganache with an electric mixer for 5 to 8 minutes until it forms soft peaks. This gives it a pudding-like consistency that holds its shape.
- Finally, top the peppermint-frosted cake with the second layer, frosting the entire cake with the chocolate ganache. For an optional touch, melt the peppermint candy melts and drizzle over the top. Garnish with crushed candy canes for a festive finish.
- Enjoy your masterpiece! For a warm treat, microwave individual slices for about 20 seconds.
Notes
Once the cake is cool and the ganache is set, wrap the cake tightly in plastic wrap. Store at room temperature for up to 3 days or refrigerate up to 6. I recommend microwaving individual servings of cake for 20 or seconds or for warm cake and oozing chocolate. Let the ganache set completely. Double wrap the cake tightly in plastic wrap. Freeze cake for up to 3 months. Allow the cake to thaw overnight in the refrigerator then unwrap and come to room temperature on the counter before serving.