Chocolate Crunch Layer Cake

Directions

1. 1
   Preheat oven to 350.
2. 2
   Spray 4 - 8 inch cake pans with baking spray
3. 3
   Whisk in a bowl flour, cocoa powder, baking soda and salt
4. 4
   In a large bowl beat butter and both sugars until light and fluffy, add eggs one at a time, beating after each egg, beat in vannilla.
5. 5
   Beat in flour mixture aternating with buttermilk just until smooth
6. 6
   Divide batter into prepared pans
7. 7
   Bake for about 15 to 18 minutes until a toothpick comes out just clean.
8. 8
   Cool in pans on racks for 15 minutes.
9. 9
   Then remove from pans and cool completely
10. 10
    MAKE CRUNCH COATING
11. 11
    Take 1 layer of the cake and crumble it into coarse crumbs.
12. 12
    Place on a foil lined baking sheet
13. 13
    Bake crumbs in 350 oven just until lightly toasted, stirring occasionally, about 15 to 20 minutes.
14. 14
    Cool completely.
15. 15
    Pulse in a food processor to make coarse crumbs
16. 16
    FROST CAKE.
17. 17
    Place one layer of cake on serving plate
18. 18
    Frost with Chocolate Ganache Buttercream Frosting, recipe attached below
19. 19
    Top with second layer of cake and frost that
20. 20
    Put final third layer on and frost top and sides of cake
21. 21
    Apply crunch coating.
22. 22
    Put cake on its serving plate on a parchment paper lined work surface
23. 23
    The parchment is to catch the crumbs that will end up everywhere without it!
24. 24
    Scoop handfuls of crumbs and.
25. 25
    Press all over sides and top of cake,sweep away excess crumbs with a pastry brush from base of plate.
26. 26
    Pour all excess crumbs off of parchment by picking paper up and funneling crumbs off.
27. 27
    Garnish with white chocolate sprinkles.
28. 28
    It's best to alow cake to chill 30 minutes so crumbs can really stick well