Baked by an Introvert
Ingredients For The Chocolate Cake 2 cups (260 g) all-purpose flour ⅔ cup (53 g) Dutch-processed cocoa powder, plus more for dusting the pans 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 4 ounces (113 g) unsweetened chocolate, coarsely chopped ¾ cup (170 g) unsalted butter, melted & cooled 1 ¾ cups (350 g) granulated sugar 2 large eggs, room temperature 1 tablespoon vanilla extract 1 ½ cups (360 ml) buttermilk, room temperature ½ cup (120 ml) strong brewed coffee, room temperature
Whisk together the dry ingredients and step aside.
Carefully melt the chocolate in a heatproof bowl over a pot of barely simmering water. Remove from heat and set aside to cool.
Beat the sugar and butter together until light and fluffy. Add the eggs followed by the vanilla extract and melted chocolate. Add half the flour mixture.
Add the buttermilk and coffee, then the remaining flour mixture. Mix until a mousse-like batter forms.
Divide the batter evenly between the prepared pans. Bake for 30 to 40 minutes. Take care not to overbake. Cool for 10 minutes in the pans then invert on a wire rack to cool completely.
Frost with peppermint frosting between the layers, over the top, and around the sides. Press crushed candy canes into the sides on the lower third of the cake.
Pour chocolate ganache over the top center of the chilled cake. Use a spatula to spread the ganache to the edge so it drips over the sides of the cake.
Decorate with red and white swirled frosting. Chill the cake before slicing.