Step 1
Preheat oven to 350°F (177°C). Position rack in the middle of the oven. Grease and line a 9 x 3 inch deep round cake pan with a circle of parchment. Use cocoa powder instead of flour to coat the sides of the greased cake pan.
Step 2
In a large bowl whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain. Set aside.
Step 3
In the bowl of a stand mixer, using the paddle attachment, cream together the Redpath® Dark Brown Sugar, melted butter, and vegetable oil until combined; 2 minutes. Add in the eggs one at a time, fully incorporating each egg before adding the next one. Mix in the vanilla extract.
Step 4
In a microwaveable bowl or measuring cup, heat 2/3 cup (160 ml) of the milk until hot. Stir and dissolve the instant espresso into the hot milk.
Step 5
On low speed, add 1/3 of the dry ingredients into the batter, mixing until just combined. Add in the remaining 2/3 cup (160 ml) milk and mix until combined. Repeat process with the remaining flour and the warm espresso-milk mixture, ending with the dry ingredients; do not overmix.
Step 6
Pour and evenly smooth out the chocolate batter into the prepared cake pan. Place into the preheated oven. Bake for 55 to 60 minutes or until a skewer inserted into the centre of the cake comes out clean.
Step 7
Let cake cool slightly in the pan; 10 minutes. Carefully run an offset spatula or a small paring knife around the cake. Invert cake and set right side up to cool completely on a wire cooling rack.
Step 1
Make the Quick Buttercream as directed. Add the salt when creaming the butter. Mix in the peppermint extract when adding the vanilla extract.
Step 1
With a sharp, serrated knife, slice off the rounded top of the completely cooled or chilled cake, creating a level surface.
Step 2
With a steady hand, slice the chocolate cake in half. Carefully remove the top layer.
Step 3
Transfer some of the peppermint buttercream into a piping bag fitted with a large round piping tip.
Step 4
Place the bottom layer onto a plate or turntable. Starting from the centre, pipe buttercream in concentric circles onto the cake layer. Pipe a second layer of buttercream over the first layer. Smooth cream with an offset spatula. Place the top layer onto the piped buttercream, gently pressing down.
Step 5
Spread a thin layer of the peppermint buttercream onto the top and sides of the cake; this is the crumb coat.
Step 6
Place into fridge to set up; about 15 minutes. Evenly spread the remaining buttercream onto the tops and sides of the cake.
Step 7
Decorate the sides and top of the cake with the crushed candy canes or peppermint candies.
*The chocolate cake can be made several weeks in advance. Cool cake completely, wrap in two layers of plastic wrap and then in a layer of aluminum foil. Place into the freezer for up to 2 months. Layers can be cut when cake is completely cooled and each layer wrapped individually and frozen or cut after thawing the cake slowly in the fridge overnight.
*A chilled cake is easier to split into layers.
*A dark instant coffee can be used in place of instant espresso.
*For a cake with an even stronger peppermint flavour, add 1/4 to 1/2 teaspoon (1 to 3 ml) of pure peppermint extract when adding the vanilla extract to the chocolate cake batter.
