• Preheat oven to 350 degrees. Grease and flour bundt pan very well.
• Combine flour, salt and baking powder in medium bowl. Set aside.
• Cream butter, sugar and 2 T milk until light and fluffy, about 4-5 minutes.
• Beat egg whites one at a time into mixture.
• Stir dry ingredients into creamed mixture alternately with remaining milk.
• Add vanilla extract.
• Divide batter into 2 equal parts and place in separate bowls.
• Add ½ teaspoon peppermint extract to one batter.
• Melt chopped chocolate in a microwave safe dish in 30 second increments, stirring in-between, until smooth and completely melted.
• Add baking soda to chocolate then pour into batter that does not contain peppermint extract.
• Drop by spoonfuls into greased and floured pan alternating the chocolate and white batters.
• Bake for 50 min or until toothpick comes out clean.
• Remove from oven and let cool for 10 minutes then invert onto wire rack and let cool completely.
• Once cool, make chocolate ganache.

Chocolate Ganache

• Warm heavy whipping cream, just below boiling stage, then add to finely chopped dark chocolate. Stir until smooth and chocolate is completely melted.
• Drizzle over cake. Immediately sprinkle crushed candy canes on top of hot ganache then let cool.