Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This step ensures your cake comes out clean and intact.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, combine sugar, oil, buttermilk, eggs, and vanilla extract.

Slowly mix the wet ingredients into the dry ingredients until just combined.

Stir in the boiling water carefully. The batter will be thin, but that’s expected.

Divide the batter evenly into the prepared pans.

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

Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Beat the cream cheese and sugar together until smooth.

Add eggs one at a time, mixing well after each.

Stir in peppermint extract and a few drops of green food coloring (if using).

Optional: Chill the filling briefly so it firms up and spreads easily.

Place one cake layer on your serving plate.

Spread the cheesecake filling evenly on top.

Gently place the second cake layer on top of the cheesecake layer.

Smooth out the sides and edges for a clean look.

Heat the cream until it just starts to simmer (microwave or stovetop).

Pour over the chocolate chips and let sit for one minute.

Stir until the mixture is smooth and shiny.

Pour the ganache over the cake, allowing it to drip beautifully down the sides.

Use an offset spatula for even spreading.

Refrigerate for at least two hours to allow the ganache to set properly.