Peppermint Chocolate Cake with White Chocolate French Buttercream — ifiGOURMET Provisions

Ingredients

• 120g (1 cup) All purpose flour
• 42g (½ cup) Dutch Process cocoa powder
• 21g (¼ cup) Black cocoa powder
• ¾ tsp Baking powder
• 1 tsp Kosher salt
• 198g (14 tbsp) Unsalted butter, room temperature
• 250g (1 ¼ cup) Granulated sugar
• 2 Eggs, room temperature
• 2 tsp Peppermint extract
• 113g (½ cup) Sour cream, room temperature
• 100g (½ cup) Extra light tasting olive oil
• 227g (8 oz) Belgian White Chocolate
• 6 Egg yolks
• 124g (½ cup + 2 tbsp) Granulated sugar, separated
• 42g (3 tbsp) Water
• 1 tsp Pure Vanilla Extract
• 227 (16g tbsp) Unsalted butter, room temperature