And the minty Italian meringue frosting is soft, shiny, and marshmallowy.
The whole thing is topped off with crushed soft peppermint candies for a fun and festive holiday look.
The cake layers need to cool completely before they can be frosted.
Credit: Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Kathleen Varner
And if you make the frosting before the cake layers, it will deflate.
Stir together hot coffee and chocolate chips in a medium bowl; let stand 2 minutes.
Stir mixture until chocolate is melted, about 1 minute.
Whisk in eggs, mayonnaise, and vanilla until smooth.
Stir in egg mixture.
Pour batter evenly (about 1 3/4 cups per pan) into prepared pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes.
Cool in pans 10 minutes.
Remove cake layers from pans to wire racks, and let cool completely, about 1 hour.
With mixer running on low speed, gradually pour hot sugar mixture into egg white mixture.
Spread frosting evenly between layers, and on top and sides of cake.
Garnish top and sides with crushed peppermint candies, if desired.
Loosely cover cake, and refrigerate up to 3 days.
