Preparation

1. Preheat the oven and grease and line your pans with parchment circles.
2. Mix dry ingredients in one bowl, wet ingredients in another, then combine and finish with hot coffee or water.
3. Pour into pans and bake until a toothpick comes out with a few moist crumbs.
4. Cool layers completely and chill wrapped for at least an hour before frosting.

Ganache Preparation

1. Heat heavy cream until steaming, then pour it over chopped chocolate.
2. Let it sit for a minute, then stir until smooth and add peppermint extract.

Buttercream Preparation

1. Beat the butter until light and creamy, gradually add powdered sugar.
2. Add salt, vanilla extract if using, and peppermint extract slowly.

Assembling the Cake

1. Level the cake layers if domed.
2. Add a thin layer of peppermint buttercream, then spoon ganache on top.
3. Stack the next layer and repeat. Finish with a crumb coat.
4. Chill the crumb coated cake for 20 to 30 minutes before applying the final buttercream layer.

Finishing Touches

1. Create ganache drips around the top edge and fill in the top.
2. Decorate with crushed candy canes, chocolate curls, or peppermint meringues as desired.