Lethal Peppermint Chocolate Cake

Okay, so I don't know if this is "lethal" in flavor, but it is a nice hint of mint that makes this cake yummy.

This one comes from one of my all time favorite books, The Cake Doctor. It is a great book for taking cake mixes and making them just a little bit better.

1 package plain devils food cake mix (not a mix with pudding in it)
3 Tbsp unsweetened cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 tsp pure vanilla extract
1/2 recipe Peppermint Buttercream frosting
Chocolate Ganache

Prepare ganache, adding peppermint schnapps(or extract) after the chocolate has melted. Let ganache cool.

Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Place cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend, scraping sides until thick and combined. Divide batter between pans and bake until they spring back when lightly pressed with your finger and start to pull away from the sides of the pan, 28-30 minutes. Cool for ten minutes and then invert onto wire rack and cool completely.

Spread one layer with Peppermint Buttercream frosting, and place second layer on top of the first layer. Frost the top and sides of the cake with Chocolate Ganache that has cooled until it is spreadable. Chill the cake until ready to serve.

I personally like to keep the cake at room temperature. For some reason the cake seems to dry out in the fridge.