Chocolate Peppermint Cake

1. Preheat the oven to 350 degrees F.
2. Butter a bundt pan, dust it with cocoa powder, and place it on a sheet tray.
3. In the bowl of an electric mixer fitted with a paddle attachment, combine Caputo “00” Baking Flour (or Caputo “00” Chefs Flour), sugar, 1 cup cocoa powder, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together sour cream, Olitalia Extra Virgin Olive Oil, eggs, vanilla, and peppermint extract.
5. In a separate bowl, measure out 1 cup of hot water.
6. With the mixer on low, slowly add in the wet ingredients, alternating between the wet mixture and hot water.
7. Once the mixture is combined, pour the batter into the bundt pan and place the sheet tray in the oven.

Baking 

1. Bake for 35-40 minutes or until a toothpick comes out clean.
2. Allow the cake to cool completely, then prepare the ganache topping.

Chocolate Peppermint Ganache Topping

1. In a small saucepan over medium heat, warm heavy cream until it just about boils. Then remove from the heat.
2. In a large bowl, add chocolate chips and peppermint extract. Pour hot, heavy cream over the chocolate chips and mix until smooth.
3. Remove the cooled chocolate cake from the pan and place it on a sheet tray lined with a cooling rack.
4. Pour the warm chocolate peppermint ganache over the cake and top with shaved chocolate before serving.
5. Slice, serve, and enjoy!