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

Instructions

1. Bake the Chocolate Cake Layers

1. Preheat the oven to 350°F (180°C). A fully heated oven ensures the batter rises evenly and the layers set with a tender crumb.
2. Grease and line three 8-inch pans (or two deeper pans). Lining the bottoms helps the cakes release cleanly without cracking.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisking aerates the dry ingredients and removes lumps, helping the batter come together smoothly.
4. Add the buttermilk, vegetable oil, eggs, and vanilla. Mix until the batter becomes uniform and glossy—at this point it should already look rich and chocolate-scented.
5. Pour in the hot coffee (or water). The heat enhances the cocoa flavor and creates a thin, silky batter that bakes into a moist, soft cake.
6. Divide the batter evenly between the prepared pans. Tap gently to remove any air bubbles and ensure level baking.
7. Bake for 25–30 minutes, or until the centers spring back when lightly pressed. Allow the layers to cool completely before assembly so the filling and buttercream remain stable.

2. Make the Peppermint Crisp Filling

1. Whip the chilled heavy cream until thick and fluffy. Cold cream whips faster and holds structure more firmly.
2. Add the icing sugar and peppermint extract, mixing gently to distribute the flavor without deflating the cream.
3. Fold in the crushed Peppermint Crisp. This adds bursts of minty crunch throughout the filling.
4. If using caramel, swirl it lightly through the cream—avoid overmixing to keep visible ribbons for a marbled effect.
5. Ke