Peppermint Chocolate Cake

Ingredients

For Cake:
• 2 1/2 cups all-purpose flour
• 1 1/4 cups unsweetened cocoa
• 2 1/4 cups granulated sugar
• 3/4 cup brown sugar
• 2 1/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 1/2 cups whole milk
• 3/4 cup canola oil
• 3 large eggs
• 2 teaspoons peppermint extract
• 1 1/4 cups strong coffee, very hot
For Icing:
• 6 egg whites
• 2 cups sugar
• 3/4 cup light corn syrup
• pinch of salt
• 2 teaspoons vanilla extract
Garnish:
• 10 full size candy cakes, crushed
• Peppermint Meringues, optional

Instructions

1. Heat oven to 350 degrees. Coat three 8" round cake pans with cooking spray that has flour in it and line the bottoms with parchment paper, spraying the papers as well. Alternately, you can use two 8" round cake pans and two 6" round cake pans.
2. Whisk together the flour, cocoa powder, both sugars, baking soda, baking powder and salt in a large bowl.
3. In a smaller bowl, whisk together the milk, oil, eggs and peppermint extract. Mix the milk mixture into the flour mixture and then add the very hot coffee to make a thin batter.
4. Evenly divide the batter among the prepared pans and bake for 35-40 minutes or until a tester comes clean. Cool 10 minutes in the pans and then transfer to wire racks to cool completely.
5. In a medium saucepan, bring an inch of water to a simmer.
6. Place egg whites, sugar, corn syrup and salt in a medium bowl. Stir to combine. Place over the pot of simmering water, whisking until the sugar dissolves and the mixture is hot to the touch, about 3-4 minutes.
7. Using a mixer, beat the egg white mixture until it is cool and stiff peaks form. Add the vanilla and beat to incorporate.
8. Place one cake layer on a platter and spread about 1 cup of the icing over the top, repeat with remaining cake layers and top with final layer of cake. Frost the top and sides of the cake with the remaining icing.
9. Gently pat the crushed candy cakes along the sides of the cake and decorate with meringues.
10. Enjoy!

Notes