Chocolate Peppermint Crisp Layer Cake (Rich, Fresh & Festive)

• 2 cups (250g) all-purpose flour
• 1¾ cups (350g) sugar
• ¾ cup (75g) unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp fine salt
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) hot coffee or hot water

Peppermint Crisp Filling

• 2 cups (480ml) heavy cream, chilled
• ½ cup (60g) icing sugar
• 1 tsp peppermint extract
• 2 × 49g Peppermint Crisp bars, crushed
• 1 cup (240g) caramel treat / dulce de leche (optional swirl)

Chocolate Peppermint Buttercream

• 1 cup (226g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• ½ cup (50g) cocoa powder
• 3–4 tbsp milk or cream
• 1 tsp peppermint extract
• Pinch of salt

Decoration

• Extra Peppermint Crisp shards
• Chocolate drizzle (optional)
  

  Instructions