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Ingredients

• 4 sticks (1 lb.) unsalted butter, softened, plus additional for pans
• 3 cups cake flour, plus additional for pans
• 1-3/4 cups boiling water
• 1-1/2 cups unsweetened cocoa powder (not Dutch processed)
• 1 bar (4 oz.) bittersweet chocolate, chopped
• 1 cup buttermilk, at room temperature
• 1 tablespoon vanilla extract
• 2-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1-1/2 cups granulated sugar
• 1-1/2 cups firmly packed dark brown sugar
• 4 large eggs, at room temperature
• 1-1/4 cups heavy cream
• 3 bars (4 oz. each) bittersweet chocolate, chopped
• 2 tablespoons unsalted butter, softened
• 2 ounces (12 to 13) whole round hard peppermint candies, plus 1/2 cup chopped for garnish
• 1 cup confectioners' sugar
• 1 container (12 oz.) whipped cream cheese (2 cups), at room temperature
• 4 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract

Description

This Cake Is One I Make For CHRISTmas Every Year. Never Have Any Left Overs.

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