Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • 3/4 cup (75g) Dutch-processed cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Kosher salt
  • 1 cup (240ml) Whole milk, room temperature
  • 1/2 cup (120ml) Vegetable oil
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 1 cup (240ml) Boiling water
  • 1.5 cups (340g) Unsalted butter, softened
  • 4 cups (500g) Confectioners' sugar, sifted
  • 1/4 cup (60ml) Heavy cream for frosting
  • 1.5 tsp Pure peppermint extract
  • 1/2 cup (140g) Crushed candy canes
  • 4 oz (115g) Bittersweet chocolate (60% cacao), finely chopped
  • 1/2 cup (120ml) Heavy cream for ganache
  • 1 tbsp Light corn syrup

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and kosher salt until combined.
  3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Whisk by hand or with a mixer on medium speed until the batter is smooth.
  4. Slowly pour the boiling water into the batter, whisking gently to 'bloom' the cocoa. The batter will be thin and liquid; this is essential for the velvet texture.
  5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Cool completely on a wire rack.
  6. Prepare the peppermint cloud frosting by beating the softened butter with a paddle attachment for 3-5 minutes. Gradually add confectioners' sugar, 1/4 cup heavy cream, and peppermint extract. Beat until light and airy, then fold in the crushed candy canes.
  7. Prepare the ganache by placing chopped bittersweet chocolate in a small bowl. Heat 1/2 cup heavy cream and corn syrup until simmering, then pour over the chocolate. Let sit for 5 minutes before whisking until glossy and smooth.
  8. Assemble the cake by layering the peppermint frosting between the cooled cake rounds. Frost the outside of the cake and finish by pouring the chocolate ganache over the edges to create a drip effect.