Chocolate Candy Cane Cake

To Make the Cake:

1. Gather the cake ingredients.

2. Position two racks in the upper and lower third of the oven. Heat the oven to 350 F. Line 3 (8-inch) cake pan bottoms with parchment paper Spray the parchment and the sides of the pans with cooking spray.

3. Add the butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 5 minutes.

4. Add the eggs 1 at a time, beating well after each addition. Add the vanilla extract and continue to beat until combined, scraping down the sides and bottom of the bowl occasionally.

5. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.

6. With the mixer running on low, add 1/4 of the sifted flour mixture and continue beating until well combined.

7. Add 1/3 of the buttermilk and continue beating until well combined. Continue alternating mixing in the flour and buttermilk, ending with the flour, beating well after each addition.

8. Divide the batter evenly between the pans, smoothing the tops. Bake, rotating the pan half way through until a toothpick inserted in the center comes out mostly clean, 22 to 26 minutes (you may need to bake the cakes separately if your oven can't fit all three cakes simultaneously). Cool completely.

To Make the Frosting and Assemble:

1. Gather the frosting ingredients.

2. Combine the egg whites, confectioners' sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer. With a silicone spatula, scrape down the sides and bottom of the bowl. With the mixer on medium speed, beat until well combined, about 5 minutes.

3. Turn the mixer to medium-low. With the machine running, add the softened butter 1 to 2 tablespoons at a time, beating until completely combined before adding more.

4. When all the butter is incorporated, stir in the vanilla extract and peppermint extract. Stop the mixer and scrape down the sides and bottom of the bowl. Turn the speed to medium and beat the buttercream until smooth and creamy, about 10 minutes.

5. Divide the buttercream evenly into two large bowls. Add the melted chocolate to one bowl, folding together with a silicone spatula. Add the candy cane pieces to the second bowl, folding together with a clean silicone spatula.

6. To assemble the cake, place 1 layer on a cake cardboard, and transfer to a cake turntable, if available. Scoop half of the candy cane frosting on top of the cake, and spread it into an even layer.

7. Place a second cake layer on top of the frosting, and spread the remaining candy cane frosting on top of the cake. Finally, add the third cake layer on top.

8. Spread a very thin layer of chocolate frosting all over the top and sides of the cake—this is the “crumb coat,” to lock any stray crumbs to the cake. Refrigerate the cake briefly, for about 30 minutes, so the crumb coat can firm up.

9. Spread a thicker layer of frosting along the top and sides of the cake. It doesn’t have to be perfectly smooth, because the imperfections will be covered up with the chocolate sprinkles or curls (leave some of the chocolate frosting for decorating the top of the cake).

10. Place the chocolate sprinkles or curls in a large shallow pie tin or bowl. Hold the cake in one hand, keeping it over the pie tin, and use the other hand to scoop up handfuls of chocolate sprinkles and press them into the sides of the cake, letting the excess drop back into the bowl.

11. Transfer the reserved chocolate frosting to a pastry bag fitted with a star tip.

12. Pipe rosettes of frosting all along the outer edge of the cake. Press a mini candy cane into each rosette and serve.