INGREDIENTS

INSTRUCTIONS

For Cake: Preheat oven to 350 F. Butter two 9-inch square cake pans
with 2-inch-high sides. Line bottoms with waxed paper. Butter and
flour waxed paper. Bring 3/4 cup water to simmer in saucepan. Place
cocoa in small bowl. Gradually whisk in hot water. Whisk in  buttermilk
and extract. Mix flour and baking soda in medium bowl.  Using electric
mixer, beat butter in large bowl until fluffy.  Gradually add sugar,
beating until light. Add eggs 1 at a time,  beating well after each
addition. Add dry ingredients alternately  with cocoa-buttermilk
mixture in 2 batches each, beating just until  combined.  Divide batter
between prepared cake pans. Sprinkle with chocolate  chips. Bake until
tester inserted into center of each cake comes out  with some moist
crumbs attached, about 20 minutes. Cool cakes in pans  on racks 15
minutes. Run small sharp knife around pan sides to loosen  cakes. Turn
out cakes onto foil-lined racks. Carefully peel paper  from cakes and
cool completely. (Can be prepared 1 day ahead. Cover  tightly and
refrigerate.)  For Frosting: Bring whipping cream and corn syrup to
simmer in heavy  large saucepan. Reduce heat to low. Add chocolate;
whisk until smooth  and melted. Stir in peppermint extract. Refrigerate
until mixture  just thickens to spreading consistency, stirring
frequently, about 2  hours.  Place 1 cake layer on platter. Spread 2
cups frosting over. Top with  second cake layer. Using icing spatula,
spread remaining frosting in  thick decorative swirls over top and
sides of cake. (Can be prepared  8 hours ahead; cover with cake dome
and let stand at room  temperature.) Garnish cake with mint leaves.
Serves 8.  Bon Appetit November 1993  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 10067
Calories From Fat: 4521
Total Fat: 536.4g
Cholesterol: 1420.1mg
Sodium: 2098.1mg
Potassium: 2651.3mg
Carbohydrates: 1387.9g
Fiber: 74.3g
Sugar: 481.6g
Protein: 106.4g