Peppermint Crunch Cake

Ingredients

• for the cake
• 1 ounce dark chocolate (I used Ghiradelli 60% chips)
• 1/2 cup Dutch-processed cocoa powder
• 2/3 cup hot coffee (we don't drink coffee, so I always use Pero(1 teaspoon per 8 oz hot water)
• 1/3 cup whole milk
• 1 1/3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla
• for the frosting
• 3/4 cup salted butter, softened
• 6 cups powdered sugar
• 1 1/2 teaspoons peppermint extract
• 6 tablespoons cream
• crushed candy cane, for filling and topping