christmas is the time for this chocolate cake

For the Frosting

• 1 cup butter, room temperature (2 sticks)
• 4 cups confectioner’s sugar
• 1 tsp vanilla extract
• 1-2 tsp peppermint schnapps or peppermint extract to taste
• pinch of salt
• Peppermint stripe candies, crushed

Directions

1. Preheat the oven to 350°F. Grease your pans with butter and dust with cocoa. Cut a piece of parchment to fit inside the pan and grease and dust the parchment with cocoa.
2. Combine the cake flour, cocoa, baking soda, and salt and mix together with a whisk.
3. Place the oil, butter and sugars in the bowl of your mixer and beat on medium speed for 2 minutes. Stop the mixer and scrape down the bowl. Add the eggs 1 at a time and beat briefly to just incorporate.
4. Add the melted milk chocolate, and beat until mixed well. Combine the salt, flour, baking soda, vanilla, cocoa powder and 1/2 cup of the buttermilk. Beat on medium speed for 1 minute. Stop again and scrape the bowl. Add the remaining buttermilk and beat for 30 seconds.
5. Pour the batter into the pans and bake: for 8″ rounds, 18 to 24 minutes; for 9″ rounds, 20 to 28 minutes; for cupcakes, 15 to 18 minutes.
6. The cake is done when a toothpick inserted into the center comes out clean, with just a few moist crumbs. Rest the cake in the pan for 10 minutes, then turn out onto a rack to cool completely.
7. Once completely cooled, frost with Peppermint Buttercream and garnish with crushed peppermint candies.

To Make the Peppermint Buttercream:

1. Beat the butter in a stand mixer until smooth, gradually add the powdered sugar and beat to combine.
2. Add the vanilla, peppermint extract or Schnapps and pinch of salt and beat to combine.