Make the Cakes

1. Preheat oven to 300°F (148°C). Prepare three 8-inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.
3. Add the eggs, buttermilk and vegetable oil to the dry ingredients and mix until well combined.
4. Add vanilla to the hot water, then pour into the batter. Mix until well combined. The batter will be very thin.
5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Make the Buttercream

1. Add the butter to a mixer bowl and beat until smooth.
2. Add about half of the powdered sugar and mix until well combined and smooth.
3. Add 3 tablespoons of heavy cream, the vanilla extract and the mint extract and mix until well combined and smooth.
4. Carefully add the remaining powdered sugar and mix until well combined smooth. Add the salt and additional heavy cream, as needed, to get the right consistency of frosting.
5. Add the gel icing color to color the buttercream.
6. Before adding the chopped chocolate to the buttercream, try to move all the tiny little powdery bits of chocolate, so they don’t discolor the buttercream. I used a fine mesh sieve.
7. Add the chopped chocolate to the buttercream and stir together until well combined.

Assemble and Decorate the Cake

1. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake. Place first layer of cake on cake plate.
2. Spread about 1 cup of buttercream on top in an even layer.
3. Add second layer of cake and another cup of buttercream. Spread buttercream into an even layer.
4. Add final layer of cake on top and frost the outside of the cake with the remaining buttercream. Feel free to use my tutorial for frosting a smooth cake. Set cake aside.
5. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
6. Heat the heavy whipping cream in the microwave just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
7. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
8. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake. I used Ateco tip 809. Finish off the cake some additional chopped chocolate, if desired.
9. Store the cake in an air-tight cake carrier or well covered. You can leave it at room temperature for up to 24 hours, then refrigerate the cake. The cake is best when served at room temperature and holds up well for 4-5 days.