This chocolate mint cake recipe also has a peppermint cream cheese icing.
Preheat oven to 350 degrees F.
Grease and flour 2 x 8 inch round cake pans with butter.
Whisk together sugar, flour, cocoa powder, baking soda and salt. Add in milk, melted butter, eggs and peppermint extract and mix until well incorporated.
Pour batter into prepared cake pans and 25 - 30 minutes or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pan and let cool completely on a wire rack.
Beat cream cheese and butter until light and fluffy and well incorporated. Add in peppermint extract and sugar, continue beating until well incorporated and light and fluffy.
In a double boiler, or a pot filled with water and a bowl melt chocolate and cream together until smooth.
Ice in between cake layers, on top and on the sides of the cake. Pipe some designs on top and garnish with some chocolate mint cookies and drizzled chocolate.