Preheat the oven to 350 F / 175 C and line four 7-inch or 8-inch pans with parchment rounds and spray with non-stick baking spray.

Add 1 cup butter and 2 1/2 cups sugar into the bowl of a stand mixer. Mix on high for 1 minute with a whisk attachment until the mixture becomes light in color.

Add in 4 large eggs, two at a time. Mix on medium high until they're fully incorporated.

In a separate bowl, whisk together 1 cup of hot coffee, 1 cup of buttermilk, 1 cup of baking cocoa and 1 tsp of vanilla extract until no clumps remain.

Next, mix 1 cup of self-rising cake flour into the butter/egg mixture on a low speed. Scrape the sides of the bowl with a rubber spatula to ensure the flour is fully incorporated.

Pour in half of the buttermilk/cocoa mixture and mix on a low speed.

Repeat with next cup of cake flour and the remaining cocoa mixture.

Add in the last cup of self-rising cake flour and mix on low until the flour is just incorporated.

Pour the batter evenly between the prepared pans and bake for 28-32 minutes or until a toothpick comes out with a few moist crumbs.

Let the cake layers cool in the pans for 10 minutes then run an offset spatula around the edge of the pans to help separate the layers from the pans.

Place the pans in the freezer for 30 minutes to speed the cooling process. Once the layers are fully cooled carefully flip the pans and remove the layers from the pans.

Use a serrated knife to level the tops of the layers. If you're making these in advance, wrap them in plastic wrap and freeze them.

While the cake layers bake and cool, make the peppermint white chocolate buttercream.

Place 1/3 cup heavy cream and 1 cup chopped white chocolate into a heatproof bowl. Heat in the microwave on a high power for 1 minute.

Let the white chocolate / heavy cream mixture sit for 1 minute to allow the heat from the bowl to continue to melt the white chocolate.

Stir until smooth, then set aside to cool for about 10 minutes. If you have any bits of chocolate left, heat for additional 15 second increments and stir until the mixture is smooth.

In the bowl of a stand mixer or a large bowl, beat 2 cups of room temperature butter on a low speed for 30 seconds with a paddle or whisk attachment (or hand mixer) until smooth.

Add in 2 tsp vanilla extract, 2 tsp peppermint extract and 1/2 tsp salt and beat on low.

Pour in the cooled white chocolate and heavy cream mixture and mix on a low speed.

Slowly mix in 7 cups of powdered sugar on a low speed. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.

Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached. 

If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Stir by hand with a rubber spatula to make the frosting extra smooth at the end, then cover with plastic wrap and set aside.

Place 1/2 cup chopped dark chocolate in a heatproof bowl and set aside.

Heat 1/2 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling. If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.

Gently pour the heavy cream over the chocolate, making sure it's fully covered with cream. Let the mixture sit for 1-2 minutes.

Add in 1 tsp of instant coffee and stir slowly until the cream and chocolate are fully combined and mixture is smooth.

Set aside and cool for about 20 minutes (or place in fridge for about 10 minutes), until the mixture is just slightly warm to the touch.

Stack and frost cake layers on a greaseproof cake board, using a dab of buttercream to help stick the first cake layer to the board.

Spread an even layer of frosting on top of each cake layer with a large offset spatula. Top with 1-2 Tablespoons of crushed peppermint candies and 1/4 cup mini chocolate chips.

Repeat with remaining cake layers.

Once the cake layers are stacked, cover the cake in a thin coat of frosting. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Add a second, thicker layer of frosting to the cake and smooth using a bench scraper.

Add a ring of peppermint candies around the base of the cake then chill again until the frosting is firm to the touch.

Use a spoon to add mocha drips around the top of the cake.

Use the remaining frosting to pipe dollops on top of the cake and enjoy.