For the Cake

Cup of Yum
1. Preheat oven to 350°F. Line the bottom of three 9-inch cake pans with parchment paper and gently spray with baking spray.
2. Mix the cake mix, water, butter, eggs, peppermint extract, and vanilla extract in a large bowl.
3. Divide the batter evenly between the 3 prepared cake pans (about 617 grams per pan). Bake for 30 minutes or until a toothpick inserted into the middle comes out clean or with moist crumbs.
4. Once baked, remove from the oven and place onto a cooling rack to cool completely.

For the Frosting

1. Once the cakes are cooled, make the frosting. Place the powdered sugar, butter, salt, and vanilla into the bowl of stand mixer fitted with a paddle attachment. Beat together on low for 30 seconds to allow the powdered sugar to become somewhat incorporated. Increase the mixer speed to high and beat together for 2 minutes or until a creamy and fluffy whipped frosting has formed.
2. Mix in the candy cane pieces. If the frosting is too thick, add in 1 tablespoon of milk.
3. Use some of the frosting to fill a piping bag fitted with a large star tip ¾ full of frosting.

For the Ganache

1. To make the ganache, place the chocolate chips in a bowl. Heat the heavy cream in a microwave safe bowl for 1 minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute.
2. Mix the melted chocolate chips and heavy cream together until a smooth ganache has formed.

Assemble

1. Place one layer of cake onto a cake stand. Use an offset spatula or rubber spatula to spread about ½ cup of frosting over the top of the cake. Place a second layer of cake onto the bottom layer, ensuring the sides line up. Frost with another ½ cup of frosting. Place the last layer of cake on top ensuring the sides do not hang off at any point.
2. Spread the remaining frosting over the top and sides of the cake.
3. Pour the ganache on top of the cake and spread to the edges allowing the ganache to slightly drip over the sides of the cake.
4. Sprinkle the top of the cake with crushed candy cane pieces. Let the ganache set for about 10 minutes to harden slightly.
5. Decorate the cake with swirls of candy cane frosting.
6. Let the cake set at room temperature or in the refrigerator until the ganache has set up. Slice and serve.