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1
Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans. Set aside.
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2
Combine the cream and chocolate in a small saucepan. Heat over low heat until the chocolate begins to melt. Remove from heat and stir gently until the chocolate melts completely. Set aside to cool.
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3
In a large mixing bowl, cream together the butter and sugar until fluffy. Slowly mix in the oil and cooled chocolate mixture. Add the eggs one at a time and mix well after each addition. Stir in the vanilla.
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4
In a medium bowl, combine the flour, baking soda, and salt. Add this into the chocolate mixture alternately with the buttermilk, beginning and ending with the flour.
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5
Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Remove pans from oven. Cool cakes in the pan for 10 minutes before inverting them out of the pans and transferring to a wire rack to cool completely.
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6
For the filling: Add flour to a small saucepan. Slowly stir in the cream. Heat over low heat, stirring constantly, until the mixture thickens. Set aside to cool, stir occasionally.
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7
Cream together the butter and sugar until well blended. Add the cooled flour mixture, vanilla, and peppermint extracts. Beat mixture until smooth and creamy. Cover and refrigerate for 30 minutes.
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8
Place one cake onto your serving platter. Spread the filling over the bottom layer of the cake, reserving one cup. Press crushed candy cane into the outer rim of the filling. Sprinkle a few crushed candy cane pieces over the top. Place the top cake layer over the filling.
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9
For the frosting: Combine the sugar, chocolate, cream, and butter in a small saucepan. Heat over low heat until the chocolate and butter melt completely, stirring constantly. Remove from heat and stir in the vanilla. Place the pot over a bowl of ice then stir constantly until the frosting reaches a spreadable consistency. Spread the frosting over the top of cake.
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10
Using a pastry bag fitted with a star tip, pipe the remaining filling around the top edge of the cake. Sprinkle with crushed candy canes, if desired.
