1. Preheat oven to 350°F (175°C) and thoroughly grease a bundt pan with butter or non-stick spray, then dust with cocoa powder.

2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, beat eggs, granulated sugar, and brown sugar until smooth and slightly fluffy.

4. Add milk, oil, vanilla extract, and peppermint extract to the wet mixture and mix well.

5. Gradually combine dry ingredients with wet ingredients, mixing gently until incorporated.

6. Slowly pour in hot coffee or water, stirring until the batter becomes smooth and slightly thin.

7. Fold in chocolate chips if using.

8. Pour batter evenly into the prepared bundt pan and tap lightly to remove air bubbles.

9. Bake for 45–55 minutes or until a toothpick inserted comes out clean or with moist crumbs.

10. Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

11. Heat heavy cream until just simmering, pour over chopped dark chocolate, and stir until smooth.

12. Pour ganache over cooled cake and top with crushed peppermint candies.