1-Getting started with this peppermint chocolate cake is simple and fun. First, preheat your oven to 300°F (about 150°C) and grease three 8-inch cake pans to keep the layers from sticking. Measure out all your ingredients ahead of time for an easy flow in the kitchen.

2-Next, in a large bowl, mix the dry ingredients: 2 cups all-purpose flour, 2 cups sugar, 3/4 cup natural unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon salt. Then, add the wet ingredients one at a time: 2 large eggs, 1 cup milk, and 1 cup vegetable oil. Stir in 1 1/2 teaspoons vanilla extract mixed with 1 cup hot water to create a thin batter.

3-Divide the batter evenly among the prepared pans and bake for 30 to 33 minutes. Let the cakes cool completely on a wire rack before you move on. For the frosting, beat 2 1/2 cups unsalted butter until smooth, then add half of the 10 cups powdered sugar gradually.

4-Once that’s mixed, stir in 3 tablespoons heavy cream, 1 teaspoon vanilla extract, 1 tablespoon peppermint extract, and a pinch of salt. Add the rest of the powdered sugar and more heavy cream if needed to get the right consistency. To assemble, level the cake layers, stack them with frosting and peppermint pieces in between, and cover the whole cake with the remaining frosting.

5-For the ganache, heat 1/4 cup heavy whipping cream and pour it over 3 ounces semi-sweet chocolate chips, stirring until smooth. Drizzle it around the edges of the frosted cake and add extra peppermint pieces for decoration. The whole process takes about 1 hour and 15 minutes, with 30 minutes of baking, and yields 12 to 14 slices. Remember, avoid over-mixing the batter to keep the cake tender, and ensure the layers are fully cooled to prevent sliding baking tips guide.