Start by preheating your oven to 350°F (175°C). This ensures that your cake rises evenly and bakes to perfection.

Grease and flour two 9-inch round cake pans. You can also use parchment paper at the bottom for easy removal later. No one likes a stuck cake!

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon. This creates a dry mixture that sparks joy in every chocolate lover’s heart.

In another bowl, blend the eggs, oil, milk, hot cocoa mix, vanilla extract, and hot water. Use a whisk or a mixer on low. The mixture should be well combined and a bit frothy.

Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined. You don’t want to over-mix—keeping some air in the batter will yield a fluffier cake.

Evenly distribute the batter into your prepared pans and send them into your preheated oven. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The aroma will start to fill your kitchen, making it hard to resist!

Once baked, let the cakes cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely. This step is crucial. A hot cake can melt your frosting, and we wouldn’t want that.

While the cakes cool, let’s whip up that peppermint buttercream. Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and blend until smooth. Then add the milk, peppermint extract, and vanilla extract. Beat on medium until fluffy and spreadable.

Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of the peppermint buttercream on top. Place the second layer on top and frost the entire cake.

To make the ganache, heat the heavy cream until just simmering and pour it over the chocolate chips. Let it sit for a minute before stirring, creating a luscious ganache. Drizzle it over the frosted cake. Let it set a bit before decorating with marshmallows and crushed candy canes.