Preheat the oven to 350 degrees Fahrenheit, prep a cake baking pan with baking spray, and line a baking sheet with parchment paper.

Whisk together flour, salt, sugar, cocoa powder, baking powder, and baking soda in a large bowl.

Add eggs, buttermilk, oil, water and extracts to the dry flour mixture.

Whisk together until smooth and fully incorporated.

Pour the batter into the cake pan and place in the oven to bake for 30 minutes or until a toothpick inserted comes out clean.

Remove the cake from the oven and let it cool for 15 minutes.

Once cool, break up the cake in a mixing bowl until it all resembles crumbs. Then, let the cake crumbles cool for another 15 minutes.

Add the chocolate frosting to the cake crumbles and mix until a cake-like dough has formed.

Create 2-inch round balls from the cake dough and place them on the parchment paper baking sheet.

Transfer the tray to the fridge to chill for 15 minutes.

Shortly before the cake balls are done chilling, place the white chocolate in the microwave at 30 second intervals until completely melted.

Dip each cake ball into the melted white chocolate and return to the tray.

Sprinkle the chocolate-coated cake balls with crushed peppermint while still wet.

Allow the assembled chocolate-coated balls to harden (in or out of the fridge) and then serve!