Double Chocolate Peppermint Cake Recipe

Heat oven to 350 degrees F and grease 2 8-inch round pans with non stick spray.

In a large bowl, combine the sugar, oil, vanilla, mint extract (if desired) milk and eggs.

Add the salt, baking soda and baking powder and whisk until combined. Stir in the coffee.

Add the cocoa powder and flour and stir just until combined. Divide evenly between prepared pans and bake for 28 to 30 minutes until a toothpick comes out clean. Cool to room temperature.

In a microwave safe bowl, heat the cream and chocolate in 45 second intervals on high, stirring each time, until completely smooth.

Refrigerate until thoroughly chilled (it won’t whip if it’s warm!).

After cream is chilled, sprinkle gelatin over ¼ cup cold water in a small bowl. Let sit for 1 minute, then microwave on high for 20 seconds or until dissolved. Set aside to come to room temperature.

Beat cream mixture with an electric mixer until soft peaks form.

Stir in room temperature gelatin mixture and powdered sugar and beat until stiff peaks form.

Place one cake layer on a cake plate and top with half of the whipped cream. Sprinkle with crushed candy canes and chocolate shavings. Repeat layers one more time, using remaining whipped cream.

Chill at least 2 hours so the whipped cream can set properly before serving. Store leftovers in the refrigerator up to 3 days.