Ingredients

• 1-1/2 cups Unbleached White All-Purpose Flour
• 1-1/2 cups Sugar
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 1-1/2 cups hot strong brewed coffee
• 9 ounces Dark Chocolate
• 2/3 cups Dutch-procesed cocoa powder
• 1 cup Vegetable Oil
• 4 Eggs

• 1/2 cup unsalted butter room temperature
• 2 cups Powdered Sugar
• 1 Tbsp Instant Espresso Powder
• 2 Tbsp Heavy Cream

• 1 cup Sugar
• 1/4 cup Water
• 4 Egg Whites room temperature
• 1 cup unsalted butter room temperature
• 1 tsp Vanilla Extract
• 1-1/4 tsp Peppermint Extract

• 2 - 3 oz Dark Chocolate
• Powdered Sugar

Instructions

1. Grease and four two 9-inch baking pans. Preheat the oven to 350 degrees F.
2. Mix together the Bob's Red Mill unbleached all-purpose flour, sugar, baking soda baking powder, and salt together. Set aside.
3. Mix together the hot coffee, chocolate, and cocoa powder, it will be almost like a thin paste. Place in the refrigerator to cool. Once cooled. add the oil and eggs into the chocolate mixture.
4. Fold the flour mixture into the chocolate and mix to combined. Evenly divide the batter between the two cake pans.
5. Bake for about 18 - 22 minutes, or until a toothpick comes out clean when inserted into the middle. Cool for about 10 - 15 minutes, then remove from the pans and allow to cool all the way on a wire rack. (For the easiest time frosting, tightly cover the cakes and place in the freezer for a few hours, or overnight).
6. Beat the butter for the coffee buttercream. Add in the powdered sugar ½ cup at a time until completely combined. Add in the espresso powder and the heavy cream and mix until well combined.
7. In a medium saucepan, mix together the sugar and water together and heat on medium until it begins to boil. Heat until it is about 235 degrees F for the best results (if you don't have a kitchen thermometer, boil for about 5 minutes).
8. While the sugar is boiling, beat the egg whites until it forms soft peaks. Once the sugar is ready, Very slowly begin to add in the sugar to the egg whites between the beaters and the bowl, being sure to not let the sugar directly touch the bowl or the beaters. Beat until the egg whites are stiff and glossy.
9. Slowly add the butter to the egg whites one tablespoon at a time, allowing the butter to fully incorporate before adding more. The mixture may separate, but if you let it continue to mix, it will come back together. Add in both extracts and beat well.
10. Spread the coffee buttercream over one layer of cake, leaving a border around the edges. Place the other cake on top, then frost with the Italian buttercream.
11. On a double boiler, melt the chocolate, and place in a piping bag with a small round tip. You can also cut out a small tip in a disposable piping bag or the corner of a ziplock bag. Print out the template for the town (or create your own) and place under parchment paper. Trace the houses with the chocolate and allow to harden. Place all around the frosted cake. Top with powdered sugar. To get the tops all snowy, I placed some of the powdered sugar in my hand and blew it onto the top of the cake.