Preparation

• Preheat oven to 350°F (177°C). Grease a 9×2-inch round cake pan, line with parchment paper, and grease the parchment.
• In a bowl of an electric mixer, cream sugar and butter until light and fluffy, about 3 minutes. Slowly stream in the oil. Add eggs one at a time, then add vanilla and mix for 30 seconds.
• In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Fold flour mixture into the butter mixture in three batches, then add hot water and whisk to combine. Pour into prepared pan.
• Bake for 30-36 minutes, until a toothpick comes out clean. Cool in the pan for 20 minutes, then remove and cool completely on a rack.
• For the ganache, place chocolate, cream, and salt in a heat-safe bowl over simmering water and stir until melted and smooth. Stir in vanilla and cool to thicken.
• For the peppermint cream frosting, beat butter, shortening, and mint together until combined. Add confectioners’ sugar, peppermint extract, and milk and beat until smooth.
• Spread peppermint cream over the cooled cake, then chill for 30 minutes. Pour ganache over cake and chill uncovered for another 30 minutes before serving.
• Store leftover cake tightly covered in the refrigerator for up to 1 week.