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1
Make the Cakes Preheat the oven to 350 and line 2 large baking sheets with parchment paper.
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2
In a medium bowl, whisk the flour with the cocoa powder, baking soda, salt and cream of tartar.
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3
In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until fluffy, about 2 minutes.
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4
Beat in the eggs and vanilla.
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5
At low speed, beat in the dry ingredients and milk in 3 alternating additions; scrape down the side and bottom of the bowl as necessary.
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6
Make the Cakes Using a 2-tablespoon ice cream scoop, scoop 10 level mounds of batter onto each baking sheet, about 2 inches apart.
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7
Bake the cakes in the lower and upper thirds of the oven for about 12 minutes, until risen; shift the pans from top to bottom and front to back halfway through baking.
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8
Transfer the cakes to racks and let cool completely.
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9
Repeat with the remaining batter, allowing the baking sheets to cool between batches.
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10
Make the Filling In a large bowl, using an electric mixer, beat all of the ingredients except the crushed candy canes until thick and smooth, 1 to 2 minutes.
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11
Scoop 3 tablespoons of the filling onto the flat side of 20 cakes and close with the remaining cakes, pressing the filling to the edges.
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12
Roll the edges in crushed candy canes, if desired, and serve.
