Preheat your oven to 325°F (163°C). Line a ¼ sheet pan with parchment paper and spray lightly with cooking spray.

In a large bowl, sift together flour, baking powder, baking soda, salt, and pudding mix. Whisk in brown sugar until smooth.

In another bowl, whisk together eggs, buttermilk, coffee, oil, and vanilla until smooth. Let sit briefly.

Melt butter and chocolate chips in a microwave-safe bowl. Stir until smooth.

Gradually pour chocolate into wet ingredients, whisking continuously. Fold into dry ingredients until just combined.

Pour batter into the prepared pan and bake for 16 minutes, then reduce temperature to 300°F (149°C) and bake for an additional 6-10 minutes.

Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely. Wrap tightly in plastic wrap and freeze.

Heat heavy cream in a pot until simmering. Pour over chocolate chips, let sit, then stir in peppermint extract.

In a bowl, beat cream cheese, butter, and shortening until creamy. Gradually add powdered sugar and beat until fluffy.

Slice the frozen cake layers, spread ganache between layers, and apply a crumb coat of buttercream.

Frost with peppermint buttercream and drizzle with warm ganache before serving.