Whisk together the flour, sugars, cocoa, salt and baking soda. Whisk in the eggs, vanilla, oil and buttermilk. Add the chocolate coffee mixture and divide between pans.
STEP 1
Beat the butter until light and fluffy. Add the powdered sugar, heavy cream, peppermint extract, green coloring, a pinch of salt and the chopped chocolate chips.
STEP 2
Bring the heavy cream to a simmer and then pour over chocolate chips. Whisk until smooth.
STEP 3
Using a spoon, guide your drips around the sides of the cake and then pour some additional ganache on top of the cake and smooth out with an angled spatula or the backside of a spoon.
STEP 4
See the full instructions for making the upside down ice cream cone at mindycake.com