Preheat oven to 350 degrees.
Start by creaming ¾ cup softened unsalted butter together with 2 cups of granulated sugar.
Then add in 3 whole eggs, 1 teaspoon vanilla and ½ teaspoon of peppermint extract and combine.
Next add in 1 ¼ cups of buttermilk and mix until combined.
Sift together 1 ¾ cups of all purpose flour, ¾ cup of dark cocoa powder, ½ teaspoon of salt, 1 ½ teaspoon of baking powder and ¼ teaspoon of baking soda. Add the dry ingredients to the wet ingredients a little at a time until it is all thoroughly combined.
Lastly mix in ½ cup of hot coffee. (I used 2 tablespoon of instant coffee dissolved in ½ cup of hot water).
Divide the batter evenly between three 6″ cake pans. It helps to use a food scale to ensure the same amount of batter is in each pan.
Bake the cakes for 38-41 minutes, or until a toothpick comes out clean from the centers. After they are done baking, let the cakes cool in the pans for 15 minutes and then out of the pans on a cooling rack until completely cooled.