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Beat butter on medium with a hand or stand mixer until creamy.
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Gradually add the sugar until it become light and fluffy.
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Add the eggs, one at time, allowing each one to be incorporated before another is added
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Sift the flour, baking soda and salt together and slowly incorporate a small amount into the wet mixture.
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Alternate adding dry products, then some buttermilk, more dry products, more buttermilk,, about 1/4 cup of dry products at a time until all the buttermilk has been added, then resume this process using the coffee and dry products until all the coffee and dry products have been added.
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Melt the chocolate in the microwave on high for about 30 seconds. Stir, and microwave another 30 second, stir, and microwave for a final 30 seconds and stir. Once the chocolate has fully melted, add that slowly to the cake batter.
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Add in the vanilla and peppermint extracts for a final mix and pour into a greased and floured 14-cup bundt pan.
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Bake in a pre-heated 325° oven for 80 minutes, check for doneness by inserting a toothpick in and if it comes out clean, the cake id done. If not, continue to bake, checking every few minutes for doneness.
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Remove from oven and allow to cool for at least 15 minutes before transferring to a wire wrath to cook for at least an additional 30 minutes before icing.