Make Cake
Preheat the 9ven to 350. Spray 4- 8 inch cake pans with bakers spray.
In a nowl, whisk together flour, naking powder, cocoa powder and salt
In another bowl whisk eggs, milk, oil and vanilla
Slowly beat in flour until smooth, then slowly add coffe to make a thin batter
Assemble Cake
Pour into prepared pans and bake 12 to 15 minutes until a toothpick comes put just clean. Cool 8n pans 10 minutes than transfer to racks to cool completely
Make Peppermint Cookie Crunch
Reserve 6 cookies and set aside for finished cake
Crush remaining cookies in a food processor, reserve in a bowl
Make Whipped Chocolate Ganache Filling and Frosting
Heat cream to just below a simmer and pour over chopped chocolt in a large bowl until smooth. Refrigerate until very cold, at least 2 hours or this can be done a day in advance
Beat cold chocolate until light and fluffy
Place one cake layer, bottom up on serving plate
Spread with some chocolate ganache filling
Sprinkle some crushed peppermint cookie crumbs on filling
Add second cake layer, bottom up
Add more filling and sprinkle with cookie crumbs
Add third cake layer, bottom up and again sprinkle with cookie crumbs
Add last cake layer, bottom up and frost entire cake. Refrigerate about 1 hour before glazing
Make Peppermint Glaze
Melt white chocolate, cream and peppermint extract until smooth. Cool about 5 minutes
Drizzle over cake
Sprinkle Andies Peppermint Chips on while glaze iswet
Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature
