Cake

1. Preheat the oven to 350F/180C and grease a 9" X 5" loaf pan heavily.
2. In a medium saucepan over low-medium heat cook together the espresso powder, hot water, butter, and cocoa powder. Stir frequently and let cook until all of the butter is melted. Remove from the heat and let cool for ten minutes or so.
3. Once the cocoa mixture is cooled add the vegetable oil, sour cream, milk, peppermint extract, and eggs.  Mix to combine.
4. In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt.
5. Pour liquid ingredients into the dry ingredients and mix together until fully combined, make sure there are no flour streaks left behind but don't over-mix the batter or you risk a tough cake.
6. Pour into the prepared pan and bake for 40-45 minutes, or until the cake is fully cooked. If you gently press the top middle of the cake it should bounce back immediately. Or if you stick a toothpick in the center of the cake it should come out with no wet batter. Let cool for 20 minutes on a wire rack then place a wire rack on top of the cake and flip over to invert the cake onto the wire rack to cool completely.

Frosting

1. Melt the white chocolate in a bain-marie or a microwave. White chocolate is very temperamental so be careful not to burn it and don't get any water in it as that can ruin it. If using a microwave cook on medium for 15-second increments, stirring in between, when it is *almost* all melted just keep mixing, and the residual heat will melt it. If you want to create a make-shift bain-marie place a heat-proof bowl over a small pot so it fits snug. Remove the bowl then add a little water to the pot and place over low- medium heat add the heat-proof bowl on top so- make sure the bottom of the bowl is not touching the water. Add the chocolate to the bowl and stir constantly until melted. Let cool for 5 minutes.
2. In a large bowl whisk together the confectioner's sugar and three tablespoons of milk then mix in the cooled melted white chocolate. You want a very thick frosting that is still pourable you may need a drop more milk or a bit more powdered sugar. Pour on top of cooled cake and add crushed candy cane pieces.