Preheat the oven to 350 degrees. Prepare your cake pans by greasing them and lining with a circle of parchment paper. Use 3 x 6-inch pans, 2 x 8-inch pans, 1 x 9x13 pan, or 24 cupcakes.
Sift the cocoa powder, flour, baking powder, baking soda, salt and espresso powder into a large bowl.
1 ¾ Cup Gluten Free 1-to-1 Flour Blend, ¾ Cup Unsweetened Cocoa Powder, ½ teaspoon Baking Soda, 1 ½ teaspoon Baking Powder, 1 teaspoon Salt, 1 teaspoon Espresso Powder
Add the sugar to the cocoa powder and whisk together until combined.
1 ¾ Cup Sugar
In a second bowl, add the oil, eggs, vegan sour cream, vanilla and peppermint extract. Whisk until smooth, it will be thick.
¾ Cup Oil, 4 Eggs, ¾ Cup Vegan Sour Cream, 2 teaspoon Vanilla, 1 teaspoon Peppermint Extract
Pour the wet ingredients into the dry and begin to mix together. Pour the hot water over the mixture and continue to fold until all of the dry ingredients are incorporated. It will be a stiff mixture, like the consistency of frosting.
⅓ Cup Hot Water
Divide the batter evenly between your cake pans.
Bake in the preheated oven for 28-30 minutes for 6-inch rounds. For cupcakes reduce the time to 20-22 minutes. Cake will be done when the center springs back when gently poked.
Remove from oven and cool in the pan for 15 minutes. Then turn out onto a cooling rack and cool completely before frosting.
For the frosting
Cut the vegan butter into cubes and place it into the bowl of an electric mixer. Beat on medium speed until the butter is soft and smooth. Scrape down the bowl.
¾ Cup Vegan Butter
Add the sifted powdered sugar and beat on the lowest speed until it is incorporated. It will look like thick paste.
3 Cups Powdered Sugar
Add the vanilla, peppermint extract and milk. Beat on medium-low speed until the milk is incorporated. Then turn the mixer to high speed and beat for about 4-5 minutes until it is light in color and has increase in volume.
1 Tablespoon Non Dairy Milk, 1 teaspoon Vanilla, ½ teaspoon Peppermint Extract
Use a spatula to spread the buttercream in the bowl repeatedly to remove air bubbles.
Divide out ¼ of the white buttercream and place it into a piping bag.
Add about 8 drops of super red gel food coloring to the remaining buttercream and mix until the color is even with no white streaks remaining.
8 drops Red Gel Food Coloring
Place an equal amount of red frosting into a second piping bag.
Place one layer of cake on your plate with the flat side up. Beginning with the red frosting, pipe a circle around the outer edge of the cake. Then pipe a circle of white frosting inside. Repeat until the cake layer is covered with frosting, resembling a bullseye. If there are small gaps between the colors, its ok because they will press together when the cake is assembled.
Repeat with the second layer of cake.
Place the final cake layer on top and chill the cake for 15 minutes in the refrigerator.
Remove the chilled cake. Using about ½ of the remaining red icing, apply a crumb coat to the cake. Make the frosting as smooth as possible. Refrigerate the cake for another 15 minutes until the frosting is set.
Apply the remaining frosting to the outside of the cake, making the outside as smooth as possible. Refrigerator the cake for another 15 minutes to set the frosting.
For the ganache
Add the chocolate chips to a heat proof bowl.
½ Cup Allergen Free Chocolate Chips
Heat the heavy cream in a microwave safe container for about 30 seconds.
¼ Cup Non-Dairy Cream
Pour the hot cream over the chocolate chips and let them sit for about 5 minutes. Add the corn syrup, if using, and whisk until smooth.
1 Tablespoon Light Corn Syrup
Pour the ganache slowly over the top of the cake and use an offset spatula to spread it to the edge to allow it to drip down the sides.