Cake
3 ounces unsweetened chocolate, finely chopped
1 cup unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 stick unsalted butter, room temperature
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla
½ cup sour cream
½ cup water
Filling
¾ cup heavy whipping cream
2 tablespoons butter
9 ounces semisweet chocolate
½ teaspoon vanilla
½ teaspoon peppermint extract
Topping
1 cup heavy whipping cream
2 tablespoons butter
3 tablespoons light corn syrup
9 ounces semisweet chocolate
1 teaspoon vanilla
For Cake:
- Preheat oven to 350°. Prepare mini-Bundt pans. (If you don't have a mini bundt pan a standard 12 cup cupcake pan works too)
- Melt unsweetened chocolate in double boiler until sooth. Set aside to cool slightly.
- Sift together flour, baking powder, baking soda, and salt.
- Using paddle attachment, beat butter and sugar until light and creamy. Mix in melted chocolate. Beat in eggs one at a time. Add vanilla and beat until color lightens slightly, about 1 minute. Mix in sour cream. Mix in half of flour mixture, then water. Mix in remaining flour mixture.
- Fill each cup with batter to just even with top edge. Bake about 20 minutes or until toothpick comes out clean. Cool for 10 minutes in pan.
- Heat cream and butter over low heat until tiny bubbles form. Add chocolate and let sit 30 seconds. Add vanilla and peppermint and whisk until smooth. Set aside to cool slightly. Cover and refrigerate until firm around edges and center is cool to touch, about 1 ½ hours.
- Follow directions for filling, adding corn syrup with cream and butter.
- Cut cakes horizontally in half. Whisk cold filling just until color lightens and it thickens slightly, about 30 seconds. Spread 2 tablespoons filling over bottom half. Replace tops.
- Pour a thin layer of glaze over top and let sit 15 minutes. Spread second layer over each. Let sit for 30 minutes.
