Name: Peppermint Fudge Cake
Yield: Makes 10 to 12 Servings
Ingredients: 2 cups all purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 cup unsweetened cocoa powder; 1 2/3 cup boiling water; 1 cup (2 sticks) unsalted butter, room temperature; 2 cups sugar; 1 1/2 teaspoons vanilla extract; 3 large eggs; 10 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped; 1 3/4 cups chilled whipping cream; 1/4 cup sour cream; 24 red-and-white-striped hard peppermint candies, crushed (about 2/3 cup); 2 cups whipping cream; 16 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

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