In a large heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour boiling water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool completely.
Place one cake layer on a cake stand or serving plate. Frost the top of the cake generously, as this will become the filling. Top with the other cake layer, flat side up.
Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer, then immediately remove from heat and pour over chocolate. You can also do this in the microwave. Cover for a few minutes then stir until smooth.
*Note: place the candy canes in a ziptop bag and crush with a rolling pin or mallet.
Peppermint Chocolate Cake https://handletheheat.com/peppermint-chocolate-cake/ December 7, 2021