Chocolate Peppermint Cake

Preheat the oven to 350℉ (177℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, black cocoa powder, baking soda, baking powder, and salt. Add in the room temperature eggs, milk, vegetable oil, and vanilla extract. Whisk until the dry and wet ingredients are well combined. Add the instant espresso powder to the boiling water. Pour the hot water into the cake batter and gently whisk until the cake batter is smooth.
Divide the cake batter between the three prepared 7-inch cake pans. Use a kitchen scale to create even layers. Bake the cakes for approximately 30 minutes in the oven until the cakes spring back when gently touched.
Remove the pans from the oven and allow the cake layers to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Level the cake layers using a serrated knife.

In the bowl of a stand mixer fitted with a paddle attachment, whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
Add the vanilla extract, peppermint extract, and salt and mix on low until combined. Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
Turn the speed on the mixer to medium and whip the frosting for an additional 3 to 5 minutes until smooth. Mix the buttercream on the lowest speed for several minutes to remove air bubbles.

Heat the heavy cream in a microwave-safe bowl in the microwave until bubbling (about 30 to 60 seconds). Place the semisweet chocolate chips in a bowl and pour the hot cream over the chocolate chips. Let the mixture sit for 1 minutes. Stir the hot cream and chocolate together until the chocolate is melted and the ganache is smooth and shiny. Set aside to cool.

Place one cake layer on a round cake board. Add desired amount of peppermint buttercream to the top of the layer and spread evenly with an offset spatula. Add the second cake layer, more buttercream, and spread evenly with an offset spatula.
Add the final cake layer to the top of the cake. Be sure the bottom of the cake layer is facing up. With an offset spatula, add a crumb coat, a thin layer of frosting to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes to firm the buttercream.
Add a generous layer of the peppermint buttercream to the chilled cake with an offset spatula. Use a cake scraper to remove excess buttercream and smooth the sides of the cake. Use your hands to gently press the peppermint sprinkles around the bottom of the cake. Chill for an additional 20 minutes.
Pour the slightly warm chocolate ganache on the top of the cake. Use an offset spatula to spread the ganache over the top of the cake and create drips on the sides.
Fill a piping bag fitted with an Ateco 869 piping tip with the remaining peppermint buttercream frosting. Pipe a border of buttercream around the top edge of the cake and decorate with additional peppermint sprinkles.

Store the cake in an airtight container in the refrigerator for 2 to 3 days. Serve the cake at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.