1. Preheat your oven according to the size of your baking pans and line them with parchment paper.

2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, instant pudding mix, unsweetened cocoa powder, granulated sugar, and brown sugar.

3. In a separate bowl, whisk the eggs, buttermilk, brewed coffee, vegetable oil, corn syrup, and vanilla extract until well combined.

4. Gradually add the wet ingredients to the dry ingredients and mix until the batter is smooth and free of lumps.

5. Melt the butter and chocolate chips together in a saucepan or microwave, stirring until the mixture is smooth. Fold this chocolate butter mixture into the cake batter.

6. Pour the batter into your prepared baking pans and bake until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.

7. To prepare the peppermint ganache, heat the heavy cream until it’s steaming and pour it over the semi-sweet chocolate chips. Stir the mixture until it’s smooth and shiny, then add the peppermint extract. Let the ganache cool slightly before pouring it over the cooled cake.

8. In a large bowl, beat the cream cheese, butter, shortening, powdered sugar, instant clearjel (if using), vanilla extract, and peppermint extract until the mixture is smooth and fluffy.

9. Frost the cooled cake with the peppermint buttercream, then drizzle or spread the peppermint fudgy ganache over the top as desired. You can also get creative with decorations, such as crushed candy canes, chocolate shavings, or fresh mint leaves.