-
1
Preheat oven to 350 F. Butter two 9-inch square cake pans with 2-inch-high sides.
-
2
Line bottoms with waxed paper.
-
3
Butter and flour waxed paper.
-
4
Bring 3/4 cup water to simmer in saucepan.
-
5
Place cocoa in small bowl.
-
6
Gradually whisk in hot water.
-
7
Whisk in buttermilk and extract.
-
8
Mix flour and baking soda in medium bowl.
-
9
Using electric mixer, beat butter in large bowl until fluffy.
-
10
Gradually add sugar, beating until light.
-
11
Add eggs 1 at a time, beating well after each addition.
-
12
Add dry ingredients alternately with cocoa-buttermilk mixture in 2 batches each, beating just until combined.
-
13
Divide batter between prepared cake pans.
-
14
Sprinkle with chocolate chips.
-
15
Bake until tester inserted into center of each cake comes out with some moist crumbs attached, about 20 minutes.
-
16
Cool cakes in pans on racks 15 minutes.
-
17
Run small sharp knife around pan sides to loosen cakes.
-
18
Turn out cakes onto foil-lined racks.
-
19
Carefully peel paper from cakes and cool completely.
-
20
(Can be prepared 1 day ahead.
-
21
Cover tightly and refrigerate.)
-
22
Bring whipping cream and corn syrup to simmer in heavy large saucepan.
-
23
Reduce heat to low.
-
24
Add chocolate; whisk until smooth and melted.
-
25
Stir in peppermint extract.
-
26
Refrigerate until mixture just thickens to spreading consistency, stirring frequently, about 2 hours.
-
27
Place 1 cake layer on platter.
-
28
Spread 2 cups frosting over.
-
29
Top with second cake layer.
-
30
Using icing spatula, spread remaining frosting in thick decorative swirls over top and sides of cake.
-
31
(Can be prepared 8 hours ahead; cover with cake dome and let stand at room temperature.)
-
32
Garnish cake with mint leaves.
