Chocolate Cake

1. Preheat oven to 350º F.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
3. In a stand mixer fitted with a paddle attachment, combine the butter and sugar on medium speed until light and fluffy.
4. Add eggs one at a time, followed by vanilla, scraping down the sides of the bowl with your spatula as needed.
5. With the mixer on low, add the buttermilk.
6. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
7. Coat three 6-inch cake pans with cooking spray or butter and cocoa powder and line the bottom of each with parchment. Evenly divide the batter into the pans.
8. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
9. Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Mint Chip Swiss Meringue Buttercream

1. Stir together egg whites and sugar in a double boiler. Continue to stir until mixture reaches 160º F on a candy thermometer.
2. Transfer to a mixing bowl and mix with the whisk attachment on high for 8-10 minutes, until somewhat stiff peaks have formed.
3. Switch out the whisk for the paddle attachment and slowly add in pieces of butter on low. Mix until fully incorporated, scraping down the sides of the bowl as needed.
4. Add in crème de menthe or peppermint extract followed by the green food coloring.
5. Carefully stir in the chopped chocolate.

Cake Assembly

1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
2. Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next two layers.
3. Frost the sides and top of the cake with the remaining frosting. Chill until you serve.
4. Enjoy!