Preheat oven to 350 degrees F. Spray 5 x 9-inch loaf pan with nonstick cooking spray.

In mixing bowl, sift flours and mix together with cocoa powder, baking powder, baking soda and salt.

To bowl of stand mixer fitted with paddle attachment, add butter, sugar, peppermint extract and vanilla extract; cream together until light and fluffy, stopping to scrape sides and bottom of bowl.

One at a time, add eggs and mix until incorporated. Slightly mix in milk, add half of dry ingredients and mix until just incorporated. Add remaining dry ingredients and mix until smooth batter comes together.

Pour batter into prepared pan, smoothing out top as needed.

Bake 60–70 minutes, or until toothpick inserted in center comes out clean. Let cake cool completely prior to removal from pan.

In glass or metal bowl large enough to fit over small pot of water, combine all ganache ingredients. Bring water to simmer and place bowl on top (Note: Bottom of bowl should not touch water.)

Stir frequently until chocolate melts and combines with cream. Remove bowl from heat and let cool 10–15 minutes to thicken.

Evenly pour ganache over top of cooled cake allowing it to drip down sides. Sprinkle on crushed peppermint candy, if desired.