CAKE

1. Heat oven to 350°F. Grease and lightly flour bottom and sides of five 6-inch round pans. Note: If five pans are unavailable, fill cake pan(s) and place batter covered in the refrigerator until ready to use.
2. In large bowl, beat all cake ingredients using an electric mixer on low-medium speed for 3 minutes until well blended; scraping sides of bowl.
3. Pour evenly into pans and bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove cake onto wire rack for additional cooling.

FROSTING

1. Meanwhile, in large bowl using an electric mixer on medium speed , beat butter, cocoa and espresso until just combined. Gradually add in sugar, vanilla and 3 tablespoons of milk and continue to mix until well blended. Note: Add an additional tablespoon of milk for a thinner consistency.

ASSEMBLY

1. From each cooled cake, cut any dome-shaped tops to level the cake. If cakes are too thick, cut lengthwise to form 1-inch in thickness. Place one of the five cakes on a cake plate.
2. Using an angled spatula frost the top of the bottom cake layer. Stack another cake layer about the first and frost the top again. Note: If frosting spills over the sides of the layers, this is okay since it will be used to frost the sides.
3. Once the five cake layers have been stacked and frosted, frost the sides. Use a clean bench scraper to remove any excess frosting and to even the sides.
4. Garnish the rims of the bottom and top of cake with crushed peppermint candies. ENJOY!