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1
Heat oven to 325 degrees.
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2
Spray bottom and sides of a 9 inch round pan with non stick spray.
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3
Line bottom of pan with parchment paper and then spray the parchment paper.
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4
Lightly flour sides of pan and the parchment paper.
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5
For cake: put butter and unsweetened chocolate in double broiler or heat proof bowl and place over barely simmering water.
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6
Stirring frequently heat until smooth and melted.
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7
Remove from heat and cool slightly.
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8
In a medium bowl, stir together flour, baking powder and salt.
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9
In another bowl, beat eggs, sugar and vanilla at medium speed until light and fluffy and well blended.
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10
On low speed, beat in melted mixture until combined.
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11
Beat in flour mixture just until incorporated.
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12
Gently stir in peppermint patties.
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13
Spoon batter into pan and smooth top with spatula.
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14
Bake 35-40 minutes until center springs back when lightly touched.
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15
Cool on wire rack for 15 minutes.
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16
Run knife around the edge and then invert onto wire rack.
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17
Remove the parchment paper.
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18
Cool completely.
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19
Turn cake right side up on serving platter.
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20
Meanwhile, make glaze.
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21
Place chocolate in a large bowl.
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22
In a saucepan heat cream, butter and corn syrup, stirring occasionally, over medium heat until butter is melted and mixture is hot.
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23
Pour over the chocolate and let stand for 1 minute.
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24
Stir until chocolate is melted and glaze is smooth, then stir in vanilla.
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25
Pour glaze over cake.
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26
Quickly, using the back of a spoon, spread over top and sides.
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27
Let stand 30 minutes.
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28
Sprinkle crushed candy over the top of the cake or make an edge around the cake with the candies.
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29
If making the cake ahead of time, do not sprinkle the candies on until just before serving.
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30
Store the cake ar room temperature.
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31
Can be made up to 1 day ahead of time.
