A moist one layer Chocolate Cake smothered in a Peppermint Stracciatella Buttercream, topped with extra flaked chocolate and crushed peppermint candy canes.
In a medium bowl/or stand mixer bowl, mix together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
Once combined, add the egg, milk, oil, vanilla, and mix on medium speed for 3 minutes. scrape down the bowl with a spatula halfway through.
Remove bowl from stand mixer and stir in boiling coffee/or water by hand with a spatula until evenly incorporated and smooth. Pour mixture into prepared pan.
Bake for 30-35 minutes, or until toothpick comes out of centre clean. Place pan on cooling rack and allow to cool completely before frosting it.
Put softened butter into a bowl of stand-mixer and using the paddle attachment cream butter at medium speed until smooth, fluffy, and whiter in color. At least 2 minutes.
Stop mixer and scrape down sides with spatula. Add in the confectioners sugar, vanilla extract, peppermint extract, milk, and a pinch of salt. Mix on low until incorporated, then increase speed to medium-high and mix for at least 2 minutes until fluffy and smooth.
Taste buttercream to make sure it has enough peppermint flavour. If buttercream is too stiff, add more milk; if it's too soft, add more powdered sugar.
Remove bowl from stand-mixer and using a spatula, and gently fold in chopped chocolate. Use a spatula to evenly smooth Peppermint Stracciatella Buttercream on the cooled chocolate cake.
Top with extra chocolate flakes and crushed candy canes. (I crushed candy canes by sealing them in a ziplock bag, then pounding my heavy marble rolling pin on them--works like a charm!)