Step 1

Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a flour based baking spray or grease and flour. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan as well. Set to the side.

Step 2

With a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Set to the side.

Step 3

In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water.

Step 4

Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cake batter.

Step 5

Pour the cake batter into the prepared cake pan and bake for 25-28 minutes at 350ºF or until an inserted toothpick comes out clean.

Step 6

Cool the cake in the cake pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.

Step 7

Once cooled, dust with powdered sugar or frost with this small batch peppermint swiss meringue buttercream, then top with the crushed candy cane bits.

Step 8

Place the egg whites and granulated sugar in a glass or metal mixing bowl (either one that is stand alone or part of a stand mixer), and set over a pot that is filled with 1"-2" of simmering water.

Step 9

Whisk continuously until the mixture reaches 150ºF and/or the sugar has completely dissolved. You can check this by taking a small amount of the egg white mixture, rubbing it between two fingers. It should be smooth and not gritty in texture.

Step 10

Carefully remove the mixing bowl from the simmering pot, wipe the bottom off with a towel, and beat the egg white mixture using a hand mixer or your stand mixer fitted with the whisk attachment on medium-high to high speed until it forms the stiff meringue peaks and (this is important) the bottom of the mixing bowl is cool to the touch. This can take anywhere from 10-15 minutes.

Step 11

Begin to add the butter one piece at a time, allowing each piece to fully absorb into the meringue mixture. If it looks mushy or curdled, continue to beat on medium-high speed.

Step 12

After you've added in all of the butter, switch out the whisk attachment for the paddle attachment, add in the peppermint extract and salt, then mix anywhere from 5-10 minutes. The meringue buttercream is ready when it is nice and smooth in texture.

Step 13

Frost your cake once it's completely cooled.

Step 14

Adjust your oven rack to the middle or center rack then preheat the oven to 225ºF. Add a silicone baking mat or parchment paper to a baking sheet.

Step 15

Unwrap the mini candy canes then match 2 together to form a heart shape. Place into the oven to warm the candy canes for 5 minutes.

Step 16

Remove from the oven and carefully push the candy canes together at each end. Let them cool completely before transferring them to a baking sheet with wax paper. If the candy canes come apart you can reheat them for 5 minutes in the oven.

Step 17

Transfer the cooled candy cane hearts to a wax paper lined baking sheet. Melt the chocolate chips and coconut oil in a microwaveable safe bowl for 1 minute at full power. Stir, then heat again for 30-45 seconds. Stir once more until the chocolate is fully melted with the coconut oil.

Step 18

Carefully spoon the melted chocolate into the centers of each candy cane hearts, then top with a few holiday sprinkles. Place into the freezer or refrigerator to let the candy cane hearts set.

Step 19

Candy cane hearts can be used as a garnish for cake or can be placed in candy bags to give out for the holidays!