Ingredients

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

The Cake Can Be Made A Day Ahead And Refrigerated; Bring It To Room Temperature To Serve. If Desired, You Can Garnish The Cake With Sugared Mint...

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