Preheat your oven to 350°F (175°C) and prepare your cake pans.

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, milk, oil, vanilla extract, hot coffee, and peppermint extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10-15 minutes before transferring them to wire racks to cool completely.

While the cakes cool, prepare the frosting by whipping the heavy cream and powdered sugar together until soft peaks form.

Once cooled, frost the top of one cake layer, then gently place the second layer on top and frost the top and sides of the entire cake.

Decorate the top with crushed peppermint candies for an added festive touch.

Slice and serve your delicious peppermint mocha cake to enjoy!