Chocolate Peppermint Candy Cane Cake with Whipped White Chocolate Ganache

INGREDIENTS FOR CAKE

1 box of your favorite chocolate cake mix (best with darker chocolates)
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoon of salt
1 1/3 cup Peppermint Schnapps (or Peppermint Mocha coffee creamer for non-alcoholic version)
1/8 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup sour cream
3 large eggs

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.

Add the remaining ingredients and beat on medium speed for 2 minutes.

Pour into greased and floured cake pans (I used 2-8inch cake rounds), filling each pan a little over half full.

Lightly tap the pan on counter to bring air bubbles to the top.

Bake in preheated 325 F oven until cake tests done. (I always check the cakes after 30 minutes of baking. Do not open the oven if the cake does not look done. Mine usually bake in 40-45 minutes. But always check.)

Cool in the pans for 10 minutes and then flip the cakes out of the pans and cool completely

(The cake part of this recipe can be made up to 3 days in advance.)

INGREDIENTS FOR WHIPPED WHITE CHOCOLATE GANACHE

(Keep in mind this ganache will need to chill at least 6 hours or overnight so plan accordingly.)

12 ounces Lindt white chocolate, finely chopped
2 cups heavy cream

Place the white chocolate in the bowl of an electric mixer and set aside.

In a small saucepan, bring the cream to a gentil boil over medium heat. Pour the hot cream over the chocolate and let it stand for about 1 minute to melt the chocolate, then whisk the mixture until smooth. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight.

Using the whick attachment, beat the ganache at medium-high speed until the whisk begins to leave a trail in it and its is the consistency of softely whipped cream.

Store in an airtight container for up to 3 days.

ASSEMBLE THE CAKE

Fill and frost the cake with the whipped ganache.

Stick the unwrapped candy canes all around the cake. Sprinkle candy cane bits on top of cake for decoration.

Tie a ribbon around the candy canes on the cake.

This is best assembled right before serving.