Preheat your oven to 350°F (175°C) and prepare a 9×9 inch baking pan by greasing it and lining with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, Dutch process cocoa powder, instant espresso powder, baking powder, baking soda, and salt.

In a separate large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer for 3-4 minutes.

Add eggs one at a time to the butter-sugar mixture, mixing well after each addition. Blend in vanilla and peppermint extracts.

Gradually add the dry mixture to your wet ingredients, alternating with buttermilk, mixing until just combined.

Gently stir in the hot coffee until the batter is just combined.

Pour the prepared batter into your baking pan and bake for 48-52 minutes or until a toothpick inserted comes out clean.

While the cake is baking, whisk together espresso, whole milk, sweetened condensed milk, cocoa powder, vanilla extract, and peppermint extract.

In a medium bowl, whip the cold mascarpone cheese until fluffy, then incorporate melted white chocolate, followed by sifted powdered sugar.

Once the cake has cooled, poke holes all over the surface and pour the mocha soak over the cake, then frost with the white chocolate mascarpone frosting and top with crushed candy canes.