Triple-Chocolate Cake with Chocolate-Peppermint Filling

Ingredients

• 8 ounces bittersweet (not unsweetened) or semisweet chocolate
• ¹/₃ cup unsweetened cocoa powder
• 1 cup all purpose flour
• ½ teaspoon peppermint extract
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ cup unsalted butter
• + 15 more ingredients
• • 1 cup sugar
  • ¹/₃ cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • ½ cup buttermilk
  • 1 ½ cups miniature semisweet chocolate chips
  • ½ cup unsalted butter
  • Fresh mint leaves
  • ½ teaspoon salt
  • 12 whole red-and-white-striped hard peppermint candies
  • 1 tablespoon light corn syrup
  • ½ cup whipping cream
  • 8 ounces imported milk chocolate (such as Lindt)
  • ¾ teaspoon peppermint extract
  • 1 tablespoon light corn syrup

Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling. Position rack in lowest third of oven...

View full recipe at Epicurious