Chocolate Peppermint Crisp Layer Cake

👩‍🍳 Instructions

1️⃣ Bake the Chocolate Cake Layers:

1. Preheat oven to 350°F (180°C). Grease and line three 8-inch pans (or two deeper pans).
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, oil, eggs, and vanilla. Mix until smooth and thick.
4. Pour in the hot coffee or water and whisk again. The batter will be thin and silky.
5. Divide evenly among prepared pans and bake for 25–30 minutes, or until the center springs back when lightly pressed.
6. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

2️⃣ Make the Peppermint Crisp Filling:

7. In a chilled bowl, whip the heavy cream until thick and fluffy.
8. Gently mix in the icing sugar and peppermint extract.
9. Fold in crushed Peppermint Crisp bars.
10. If using caramel treat, lightly swirl it through the peppermint cream without overmixing. Refrigerate until ready to use.

3️⃣ Make the Chocolate Peppermint Buttercream:

11. In a large bowl, beat the softened butter until creamy.
12. Add cocoa powder and beat until well combined.
13. Gradually mix in powdered sugar, alternating with milk or cream to adjust consistency.
14. Add peppermint extract and a pinch of salt. Beat until smooth and fluffy.

4️⃣ Assemble the Cake: