• Preheat the oven to 350° F and grease a loaf pan with nonstick cooking spray.
• In a medium bowl, combine three-quarters of a cup of cocoa powder, one-quarter cup of chocolate chips, and one-half cup of boiling water.
• Stir until well combined and the chocolate chips are melted.
• In a large bowl, beat together one cup of butter and one and one-quarter cups of sugar until light and fluffy.
• Add five eggs, one at a time, beating between each addition
• Mix in the chocolate mixture and one-half teaspoon of peppermint extract until well combined. Add one cup of Bisquick and beat to combine.
• Pour the batter into the prepared pan and bake in the preheated oven for forty-five minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for five minutes, then remove from the pan and allow to cool on a wire rack until completely cool.

Topping

• Melt five tablespoons of unsalted butter and six tablespoons of cocoa powder in a small saucepan, stirring constantly.
• When the butter and chocolate are well combined, remove from heat and add one cup of powdered sugar, one-half teaspoon of peppermint extract, and one tablespoon of hot water. Stir to combine.
• Add more water as needed until desired consistency is reached.
• Spread the mixture over the top of the cooled cake, then top with crushed peppermint candy.