Pre-heat the oven to 350. Lightly grease and flour two 9-inch round cake pans (OR make cupcakes!!! This is the same cake recipe I used for my dad's birthday cupcakes and it is the best from-scratch chocolate cake ever. Seriously.)
In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Make a well in the center and add the eggs, coffee, buttermilk, and vanilla. Beat for two minutes with a hand mixer set to medium. The batter will be very thin.
Pour into the prepared pans and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioner’s sugar, and peppermint extract on medium to medium high speed until stiff peaks form.
Microwave the hot fudge according to package instructions.
Cut the cakes into one inch cubes and layer them into glasses or a large parfait serving dish. Drizzle the cake cubes with the hot fudge, and then spread with the whipped cream. Repeat the layering until you’ve filled the glass or serving dish up to the top.
Serve or refrigerate immediately.
Recipe by Sugar Dish Me at https://www.sugardishme.com/chocolate-buttermilk-cake-parfaits/