Preheat oven to 350F (175C) and grease and flour three 9” (23cm) round cake pans (or spray with baking spray). Line the bottom of each pan with a round of parchment paper round (to insure against sticking). Set aside.

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

Add butter, and oil, stirring until completely combined.

Add eggs and vanilla extract and stir until batter is uniform.

Slowly add buttermilk, stirring to combine. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are well incorporated.

Slowly (and carefully) add hot water, stirring until batter is smooth and uniform.

Evenly divide batter between cake pans. Transfer to 350F (175C) oven and bake for 20-24 minutes, or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs.

Allow cakes to cool for 15 minutes before running a knife around the edge and carefully inverting onto a cooling rack to cool completely. While cakes are cooling, prepare your frosting.

For the frosting: In a small, microwave-safe bowl, heat chopped chocolate for 30 seconds. Stir well, then return to the microwave in 15 second increments, stirring in between, until chocolate is melted and completely smooth. Allow chocolate to cool for 15 minutes and it is no longer warm to the touch.

In a large mixing bowl, use an electric mixer to beat butter until it is creamy and well-whipped.

Add (cooled) melted chocolate and stir well.

With mixer on low-speed, gradually add powdered sugar until completely combined.

Scrape the sides and bottom of the mixing bowl with a rubber spatula and add peppermint extract, vanilla extract, and salt and stir until combined and frosting is smooth.

For the ganache: Place chopped chocolate in a medium sized heat-proof bowl. Set aside.

In a small saucepan, heat cream over medium-low heat just until cream begins to steam. Immediately remove from heat and pour evenly over chocolate. Cover bowl with foil and let sit for 5 minutes.

After 5 minutes, remove foil cover and whisk thoroughly until chocolate is smooth. Allow to cool for at least 10-15 minutes before pouring into a squeeze bottle for decorating the cake.

Assembly: Once cake has cooled completely, frost each layer evenly with prepared frosting. Evenly frost the outside of the cake and place in the fridge for 15 minutes. Reserve some frosting for piping on top of cake.

After 15 minutes, remove cake from refrigerator, hold the bottle of ganache vertically and drip chocolate around the edge of the cake, going all the way around the cake. Take remaining ganache and cover the top with a thin even layer so it is evenly covered (you may not use all of the ganache). I do have a tutorial on how to do a ganache drip. Set cake back in fridge for 15-20 minutes to allow ganache to become firm.

After ganache has firmed, remove cake. Place reserved frosting in a piping bag with a closed-star tip ( I use Ateco 846 or 848). Pipe swirls on top of firm ganache along the top edge of the cake. If desired, sprinkle with crushed peppermint.

Serve and enjoy!