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