½cup(113 g) unsalted butter, room temperature and cut into pieces
½cup(115 ml) vegetable oil
3large eggs, room temperature
2teaspoonspure vanilla extract
1teaspoonpeppermint extract
¾cup(180 ml) hot water
Frosting
¼cup(60 ml) heavy cream
1cup(170 g or 6 oz) white chocolate, chopped
1cup(226 g or 2 sticks) unsalted butter, room temperature
2 ½cups(300 g) confectioners' sugar
1teaspoonpure vanilla extract
½teaspoonpeppermint extract
Crushed peppermint candies, for garnish
Instructions
Cake
Preheat oven to 350℉. Grease and flour three 6-inch round cake pans. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on high speed until smooth and creamy, about 2 minutes. With the mixer on low, slowly pour in the vegetable oil. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla and peppermint extract. Scrape the sides and the bottom of the bowl with a spatula as necessary.
Use the spatula to mix in one third of the flour mixture followed by half of the hot water. Repeat and finish with final third of flour mixture. Do not overmix.
Divide batter among the three prepared cake pans. Bake at 350 F for 25 to 30 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Frosting
Microwave heavy cream until scalding hot. Pour over white chocolate in a heatproof bowl. Let the chocolate sit for 5 minutes, then stir until smooth. If the chocolate isn’t all the way melted, microwave on 50% power level in 10 second intervals until melted. Set aside to cool slightly.
In the bowl of a stand mixer (or using a hand mixer), beat butter on high until smooth, about 1 minute. Add confectioners’ sugar and mix on high until soft and fluffy, about 3 minutes. Pour in cooled melted chocolate, vanilla extract and peppermint extract. Mix until combined.
Assembly
If the cakes domed while baking, use a serrated knife to level them off.
Place one cake on a plate. Top with frosting and spread into an even layer. Repeat and then top with the third cake.
Make a crumb coat by spreading a very thin layer of frosting on the top and sides of the cake. Place the cake in the refrigerator for 30 to 60 minutes or until frosting is firm.
Remove cake from the refrigerator and apply the final layer of frosting. Garnish with crushed peppermint. Slice and serve.
Notes
White chocolate can be tricky to melt. I suggest using a good quality brand, such as Ghirardelli, and reading my tips for melting chocolate to make sure it doesn't seize up!Store covered at room temperature for up to 3 days or in the refrigerator for 5 days.Freeze for up to 3 months. Wrap in plastic wrap and store in an airtight container or freezer bag. Defrost in the refrigerator before bringing to room temperature.