FESTIVE OWL TWITTER RECIPES

Steps:

• Preheat oven to 350 F. Grease and flour (or cocoa powder) a 6-mini Bundt pan. Set aside. 
• In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
• Add eggs one at time, mixing well after each addition.
• Mix in buttermilk until well-combined. 
• Add flour, baking powder, and salt.
• Stir in on low just until incorporated.
• Scoop out 1 cup of the batter, and place it into a separate bowl.
• Stir cocoa powder and milk into the original batter until well-combined.
• Add 2-3 tablespoons of peppermint schnapps and 3 drops of red food dye to batter removed
• Using a ½ cup measuring cup, drop one scoop of chocolate batter into prepared mini bundt pan.
• Using a separate scoop, drop 3 tablespoons of red peppermint batter on top of chocolate batter. 
• Drop another ½ cup of the chocolate batter. 
• Add the remaining peppermint batter to the top, about 1 tablespoon each.
• Give the pan a couple of taps to level out the batter, if necessary.
• With a toothpick, gently swirl the batter together.
• Bake for 20-25 minutes, or until a wooden toothpick inserted into the centre comes out clean.
• Cool cake in the pan on a wire rack for 15 minutes.
• Invert the cake onto wire rack, and cool completely.
• With a serrated knife, cut a small amount of the bottom of the cake off to level.
• Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and pour over chocolate, swirling the bowl to make sure all chips are covered. 
• Add in peppermint schnapps, stir to fully incorporate. 
• Place into piping bag, cut a small hole and drizzle over the cooled cakes.
• Top with crushed candy cane.