This cake is dark and moist and very festive! Its subtle mint flavor is reminiscent of the holidays but could be enjoyed any time of the year.
2 ounces dark chocolate, chopped 3/4 cup boiling water 1 cup sugar 1 cup dark brown sugar, firmly packed 1 3/4 cups flour 3/4 cup cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon salt 1 cup buttermilk 2 eggs 1 teaspoon vanilla extract 1/4 +1/8 teaspoons peppermint extract 1/2 cup canola oil
Preheat oven to 350 degrees. Brush a 10 cup Bundt pan with some melted butter and dust with cocoa powder (I use a paper towel for the butter then tap the cocoal powder around the pan and use a pastry brush to help coat if needed)
Put chocolate in a bowl, add boiling water and whisk until chocolate is melted and mixture is blended well.
Whisk both sugars in a medium bowl. Sift flour, cocoa powder, baking soda, baking powder, and salt over the sugars. Stir mixture to combine (break up any brown sugar clumps with your fingers).
Using the whisk attachment, beat buttermilk, eggs, both extracts, oil and melted chocolate on low speed until combined. Add the dry ingredients in two parts and beat until each part is incorporated. Scrape down the sides and bottom of the bowl and beat on medium low speed for 3 minutes. Pour into the prepared pan and bake for 45 minutes or until center of the cake comes out clean. Cool for 15 minutes then invert onto wire rack. Cool completely.
The Ganache should be added just before serving :)
Dark Chocolate Ganache
Place 5 ounces of good quality dark chocolate (chopped) in a heat proof bowl. In a small saucepan bring a 1/4 cup of heavy cream and 2 Tablespoons of light corn syrup just to a boil. Remove from heat and pour over the chocolate. Stir until mixture is smooth/chocolate is completely melted.
Glaze the Bundt
Drip about half the ganache onto the top of the cake. Chill the cake for 5 minutes in the fridge, then add the rest of the ganache. Sprinkle with crushed candy canes. Serve immediately (with peppermint or vanilla ice cream).