Ingredients
Filling
- 8 ounces imported milk chocolate (such as Lindt), finely chopped
- 1/2 cup whipping cream
- 1 tablespoon light corn syrup
- 1/2 teaspoon peppermint extract
Cake
- 1 cup sifted all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1/3 cup (packed) dark brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup buttermilk
- 1 1/2 cups miniature semisweet chocolate chips
Chocolate Glaze
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 tablespoon light corn syrup
- 3/4 teaspoon peppermint extract
- 12 whole red-and-white-striped hard peppermint candies, chopped
- Fresh mint leaves
Description
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