1-First, preheat your oven to 375 degrees F and grease an 8-inch round cake pan with nonstick cooking spray. Line the bottom with parchment paper and spray again to ensure easy removal. This step sets the foundation for a cake that slides out perfectly.

2-Melt the 1 cup semi-sweet chocolate chips and 1/2 cup unsalted butter together in a microwave-safe bowl. Stir until smooth, then mix in 3/4 cup granulated sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1/4 teaspoon peppermint extract. Next, stir in 3 large eggs until smooth, and finally add 1/2 cup unsweetened cocoa powder, mixing until just combined without overmixing.

3-Pour the batter into the prepared pan and bake for 25 minutes, or until the top forms a thin crust and the center reaches 200°F on an instant-read thermometer. Allow the cake to cool for 10 minutes, then loosen the edges and invert it onto a serving plate so the bottom becomes the top. Let it cool completely before moving on.

4-For the ganache, heat 1 cup semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave-safe bowl until hot, then stir until smooth. Spread the ganache evenly over the cooled cake and immediately sprinkle 1/2 cup crushed peppermint candy on top. Let the ganache set in the refrigerator for a few hours before serving, and cut into small slices for the best experience.