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.

Make Vanilla Marscapone Cream Filling / Frosting, recipe attached below, adding in pure peppermint extract c with vanilla extract

https://cookpad.wasmer.app/us/recipes/351507-vanilla-marscapone-cream-filling-frosting

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