Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper). This ensures easy release and a smooth finish.

Step 2: Mix Dry Ingredients

In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mixing dry ingredients first ensures even distribution.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together eggs, buttermilk, vegetable oil, vanilla, and peppermint extract until smooth. This blend adds moisture and flavor.

Step 4: Combine and Add Coffee

Gradually add the wet mixture into the dry, stirring until almost combined. Then pour in the hot coffee and mix until smooth. The coffee enhances the chocolate flavor without adding bitterness.

Step 5: Bake the Cakes

Divide the batter evenly into your prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Prepare the Mint Frosting

Beat softened butter until creamy. Gradually add powdered sugar, peppermint extract, a pinch of salt, and a splash of cream until the frosting reaches a fluffy consistency. Add green food coloring if desired.

Step 7: Frost the Cake

Once the cakes are completely cooled, frost one layer with mint buttercream. Place the second cake layer on top and frost the entire exterior. Smooth the sides with an offset spatula.

Step 8: Make the Ganache

Heat cream in a saucepan until just simmering. Pour over chocolate chips in a bowl and let sit for 2–3 minutes, then stir until smooth. Cool slightly before drizzling over the cake.

Step 9: Decorate and Chill

Drizzle ganache over the frosted cake. Garnish with chopped Andes mints, crushed candies, or fresh mint leaves. Refrigerate for 30 minutes before serving to set the ganache.