Name: Triple-Chocolate Cake with Chocolate-Peppermint Filling
Yield: Makes 12 servings
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; 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; 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

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Triple-Chocolate Cake with Chocolate-Peppermint FillingBrian Leatart

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 leaves: Whisk egg whites until they are foamy, then brush them over mint leaves and sprinkle leaves with sugar.

Recipe notes

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