Preheat oven to 325. Spray 4- 8 inch cake pans with bakers sprsy
Stir together boiling water, cocoa powder and coffee granules until dissoved, cool to room temperature
Whisk together flour, sugar, baking soda and salt in a bowl, set aside
Add egg yolks, oil and vanilla to flour mixture and whisk until smooth
Add cooled cocoa mixture and beat just until smooth
Beat egg whites and cream of tarter at high speed until it just forms stiff peaks
Fold egg whites into chocolate mixture in 3 additions until uniform in color
Evenly pour into prepared pans and bake about 15 to 20 minutes until a toothpick comes out just clean. Cool in pans 5 minutes then remove from pans and cool on parchment paper on racks completely. Be sure to use parchment as cakes may stick to wire racks while cooling without it.
ZPREPARE PEPPERMINT MARSCAPONE CREAM FILLING / FROSTING
Make Vanilla Marscapone Cream Filling / Frosting, recipe attached below, adding in pure peppermint extract c with vanilla extract
https://cookpad.com/us/recipes/351507-vanilla-marscapone-cream-filling-frosting
ASSEMBLE CAKE
Place one cake layer, bottom up on serving plate
Spread with some frosting
Add second layer of cake, bottom up and spread with frosting
Add third layer of cake, bottom up and frost
Add last forth cake layer, bottom side up and frost entire cake
Garnish with shaved Chocolate peppermint Andes Chocolates and red and green sparkle sugar
Refigerate at least 2 hours to set before sliceing e
