Chocolate Peppermint Bundt Cake
2 oz bittersweet chocolate, chopped
3/4 cup hot coffee
1 cup granulated sugar
1 cup dark brown sugar, packed
1 3/4 cup all-purpose flour
3/4 cup extra dark cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp Kosher salt
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 tsp peppermint extract
1/2 cup canola oil
Preheat oven to 350 degrees F. Brush a 10 cup bundt pan with butter and coat with cocoa powder, making sure to get inside every crevice to coat well and prevent cake from sticking. Shake out excess. Set aside.
In a small bowl, combine chocolate and hot coffee. Allow to sit for a few minutes, then stir until melted chocolate is combined with the coffee.
Add both sugars to a large bowl. Sift flour, cocoa powder, baking soda, baking powder, and salt on top. Whisk to combine.
In a large measuring cup, combine buttermilk, eggs, extracts, and oil. Whisk to break up eggs.
Add melted chocolate mixture to buttermilk mixture. Whisking constantly, pour liquid into bowl with the dry ingredients. Stir only until combined.
Pour batter into prepared pan and bake on middle rack in preheated oven for 50-60 minutes or until a cake tester comes out with very few moist crumbs.
Ganache topping:
8 oz bittersweet chocolate, chopped
1/2 cup heavy cream
1/4 tsp peppermint extract
4 candy canes, crushed
Place chocolate in a medium bowl. Gently heat heavy cream until it is scaled. Pour scaled cream over chocolate and allow to sit for 1-3 minutes. Whisk chocolate until smooth and shiny. Stir in extract. Using a spoon, drizzle ganache over the cake. Sprinkle wet ganache with crushed candy canes.