Chocolate Candy Cane Cake

Instructions

1. Preheat the oven to 350 F with racks in the upper and lower thirds, then prepare three 8-inch cake pans by lining the bottoms with parchment paper and spraying with cooking spray.

2. In a stand mixer, beat butter with both sugars until light and fluffy for about 5 minutes, then incorporate eggs one at a time, followed by vanilla extract.

3. Sift together flour, cocoa powder, baking soda, and salt in a separate bowl.

4. Alternately add the sifted dry ingredients (in four additions) and buttermilk (in three additions) to the wet mixture, beginning and ending with the dry ingredients, beating after each addition until combined.

5. Divide the batter evenly among the prepared pans and bake for 22 to 26 minutes, rotating halfway, until a toothpick inserted comes out mostly clean; cool completely.

6. For the frosting, combine egg whites, confectioners' sugar, and salt in a stand mixer, mixing on low until moistened, then beating on medium for 5 minutes.

7. Reduce speed to medium-low and gradually add softened butter, 1 to 2 tablespoons at a time, beating until fully incorporated.

8. Stir in vanilla and peppermint extracts, then beat the buttercream on medium speed for about 10 minutes until smooth and creamy.

9. Divide the buttercream evenly: fold melted chocolate into one half and candy cane pieces into the other half.

10. Assemble the cake by layering the cooled cakes with the candy cane frosting between them.

11. Apply a thin crumb coat of the chocolate frosting over the entire cake and refrigerate for 30 minutes to firm.

12. Spread a thicker layer of chocolate frosting over the cake, reserving some for decorating.

13. Press chocolate sprinkles or curls into the sides of the cake.

14. Pipe rosettes of the reserved chocolate frosting along the top edge of the cake and insert a mini candy cane into each rosette before serving.