This rich holiday cake is a show-stopper that will become a family holiday classic recipe.
Don't be tempted to substitute peppermint extract for the peppermint oil used in this recipe. Peppermint oil, available from cake-supply stores, has an intense, highly concentrated flavor like that found in chocolate-covered peppermint patties.
- Spoon batter evenly into 2 greased and floured 10-inch round cakepans. Bake at 350° for 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.
- Stir together Vanilla Buttercream Frosting and peppermint oil until well blended. Spread frosting mixture evenly between cake layers. Spread Chocolate Ganache evenly over top and sides of cake.