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1
CAKE: Melt chocolate morsels in a double-boiler until melted. Stir until smooth. Set aside.
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2
Beat softened butter and brown sugar at medium speed about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beat just until blended.
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3
Stir together flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 2 greased and floured 10-inch round cake pans.
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4
Bake at 350 for 30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
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5
PEPPERMINT ICING: Beat butter at medium speed until creamy. Gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil at the end and blend a bit further.
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6
CHOCOLATE GANACHE: Melt chocolate morsels and whipping cream until chocolate beings to melt (you can do it in a double boiler or the microwave on 30 second intervals). Whisk until smooth. When it's melted, remove from heat (if using double boiler). Whisk in butter, and let the mixture stand for 20 minutes. Then beat at medium speed for 3-4 minutes or until soft peaks form.
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7
ASSEMBLE: Spread a thick layer of peppermint icing evenly on top of first cake layer. Put in the freezer for 15 minutes to set. Then place second cake layer on top of the first and spread chocolate ganache evenly on top and sides of cake. Decorate with extra ganache or top with coarsely chopped peppermint patties. (Freeze before chopping).
