Chocolate Peppermint Birthday Cake

Ingredients

• For the Cake:
• 1 ¾ cups granulated sugar
• 2 ¼ cups unbleached all-purpose flour
• 2 tablespoons cornstarch
• ¾ cup Dutch process cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 large eggs
• ¾ cup buttermilk
• ½ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 cup hot water
• For the Glaze:
• 4 ounces heavy cream
• 2 tablespoons light corn syrup
• ¼ teaspoon fine sea salt
• 6 ounces semisweet chocolate (not chocolate chips) cut into small pieces
• ¼ teaspoon peppermint extract

Instructions

1. Preheat the oven to 350 degrees F. Butter two 9-inch cake pans and set aside.
2. In the large bowl of a stand mixer add the dry ingredients. Then add in the eggs, buttermilk, oil vanilla, and water and turn the mixer to low speed. Once the ingredients are incorporated increase the speed to medium-high and beat for 2 full minutes.
3. Divide the batter evenly between the two prepared cake pans and bake them for 25 to 30 minutes, or until a cake tester inserted in the middle comes out clean. Let the cakes cool in the pan for about 10 minutes, then invert them on a wire rack to cool completely.
4. To make the glaze: In a small saucepan add the cream, corn syrup, salt, and chocolate and turn the heat to low. Allow the chocolate to melt stir it until it is smooth. Then stir in the peppermint oil. Allow the glaze to cool for about 10 minutes, stirring occasionally.
5. Trim the cake so both pieces have flat tops and bottoms (I usually don't do this, but it does make for a prettier cake). Place them on a cake stand or platter and spread some glaze between the cake layers. Then glaze the top and around the sides. Allow the glaze to set for at least one hour at room temperature before slicing and serving.