* I don’t know about you but I am simply not a fan of the overly sweet, slightly gritty, and flavorless buttercream that comes standard on most grocery store cakes, and don’t even get me started on the frosting in a can or tub. Buttercream is exactly and should be that, buttery and creamy. Beating together 2 sticks of butter with a pound of powdered sugar and adding a teaspoon of vanilla just simply does not make my mouth water. If you have grown up on these kind of icings then this recipe will take you by surprise. It tastes more like a marshmallow meets the texture of whipped cream. A little warning for the journey you are about to embark on, if it is your first time then this icing it is going be a little more challenging than you’re average recipe. Let me just say it is so worth it.

Chocolate Ganache

• 16 oz chocolate
• 2 cups heavy cream
• 2 tablespoons butter

For the Chocolate Cake

place measured flour, cocoa powder, baking soda, baking powder, and salt in your standard mixing bowl, on low mix to combine

in a separate bowl whisk together the remaining ingredients until fully combined

with your mixer on low slowly pour in the wet ingredients into the dry in two parts, once your batter comes together you are ready to bake

fill two prepared cake rounds 3/4th full (prepared = buttered then floured ) and pop your cakes in a preheated 350 degree oven for 35 minutes or until a cake tester placed into the center comes out clean

cool on a baking rack and then you are ready to frost!

For Peppermint Swiss Meringue Buttercream

Here is a step by step picture tutorial which is fail proof! She does a wonderful job at showing you each step. I couldn’t explain it any better! The recipe I have is this one just doubled to make enough to cover your entire cake.

For Chocolate Ganache

place your cream in a sauce pot and on low heat start to warm it up, you want to take it off the heat when the cream starts to bubble around the edges

whisk in your chocolate until it turns into creamy lovely velvety chocolate goodness, then throw in your butter and stir to combine (this makes your ganache shiny)

cool your chocolate bowl of heaven at room temp and then throw it into the fridge until it reaches a thick pourable consistency, you might have to spread it around your cake to get it to drape around the edges. you don’t want it to be warm that is the main goal here, otherwise your frosting will melt!

assemble your lovely cake and top with crushed peppermints, enjoy!