Triple-Chocolate Cake with Chocolate-Peppermint Filling

Ingredients

• 8 ounces imported milk chocolate (such as Lindt), finely chopped
• 1/2 cup whipping cream
• 1 tablespoon light corn syrup (for filling)
• 1/2 teaspoon peppermint extract (for filling)
• 1 cup all-purpose flour, sifted
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup unsalted butter, room temperature (for cake)
• 1 cup sugar
• 1/3 cup dark brown sugar, packed
• 2 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup buttermilk
• 1 1/2 cups miniature semisweet chocolate chips
• 8 ounces bittersweet chocolate or semisweet chocolate, finely chopped
• 1/2 cup unsalted butter, cut into pieces (for chocolate glaze)
• 1 tablespoon light corn syrup (for chocolate glaze)
• 3/4 teaspoon peppermint extract (for chocolate glaze)
• 12 whole hard red-and-white-striped peppermint candies, chopped
• Mint leaves

Directions

1. To make the filling, place milk chocolate in medium bowl.
2. Bring cream and 1 tablespoon corn syrup to simmer in small saucepan.
3. Pour hot mixture over chocolate.
4. Add 1/2 teaspoon extract and let stand 1 minute.
5. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling.
6. To make the cake, position rack in lowest third of oven and preheat to 350 degrees F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper; butter parchment and dust pan with flour.
7. Whisk flour, cocoa powder, salt, baking powder, and baking soda in medium bowl to blend.
8. Using electric mixer, beat 3/4 cup butter in large bowl until light and fluffy.
9. Gradually beat in both sugars, and then vanilla.
10. Add eggs 1 at a time, beating well after each addition.
11. Beat in dry ingredients alternately with buttermilk in 2 additions each.
12. Mix in chocolate chips. Transfer batter to prepared pan.
13. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes.
14. Turn out cake onto rack. Peel off parchment. Cool completely.
15. Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds.
16. Using serrated knife, cut cake horizontally in half.
17. Place 1 layer, cut-side-up, on rack set over baking sheet.
18. Spread filling over.
19. Top with second layer, cut-side-down. Chill filled cake 20 minutes.
20. To make the glaze, stir chocolate, 1/2 cup butter, and 1 tablespoon corn syrup in heavy small saucepan over low heat until melted and smooth.
21. Mix in 3/4 teaspoon extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.
22. Pour 1/2 cup glaze over center of cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes.
23. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. Can be made 1 day ahead; cover with cake dome and chill; before continuing, let stand at room temperature until softened, about 4 hours.
24. Sprinkle candies around top edge of cake. Garnish with fresh mint leaves. You can whisk egg whites until they are foamy and brush them over them mint leaves and sprinkle them with sugar.