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1. Preheat oven to 350F. Butter 2 large 12x18-inch baking sheets with sides. Line bottom of pan with parchment paper then butter again.
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2. In a large mixing bowl beat egg yolks and 2 cups sugar with electric mixer on medium speed until well combined; beat in vanilla. In a small bowl whisk together flour, cocoa, baking soda, and salt until mixed. Stir coffee into water until dissolved. Alternated adding flour mixture and coffee into eggs/sugar mixture while beating with electric mixer on low speed until combined.
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3. In a separate large mixing bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold into cake batter.
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4. Spread batter into prepared pans. Bake at 350F for about 14-18 min or until toothpick inserted comes out clean. Cool slightly then run a knife along edges of pan to loosen cake. Turn cake over on work surface and remove paper. Cool completely then using a 3-inch round cookie cutter cut out cake into circles.
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5. Prepare frosting by mixing together butter and powdered sugar in a large mixing bowl with electric mixer on medium speed. Beat in peppermint extract then powdered sugar 1 cup at a time until desired consistency.
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6. Place a cake layer on work surface, top with frosting, then sprinkle with crushed candy canes, top with another cake layer and repeat with frosting, then candy canes, then top with a third cake layer. Repeat with remaining cake.
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7. Place heavy cream in a microwave safe bowl and microwave on high power in 30 second intervals until very hot and bubbly. Pour over chocolate chips in a bowl and stir together with corn syrup until smooth. Cool slightly then spoon over tops of each cake. Store cakes in refrigerator until ready to serve. Top with candy cane candy if desired before serving.
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(For Candy Cane Candy - place broken candy canes on parchment paper or silpats on baking sheet. Bake at 350 degrees F for about 5-8 or until melted. Cool completely, then break into pieces.)
