Hi, I’m Clara. Today, I’m gonna show you how to prepare chocolate peppermint crunch layer cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate Peppermint Crunch Layer Cake Recipe
Chocolate Peppermint Crunch Layer Cake is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chocolate Peppermint Crunch Layer Cake is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have chocolate peppermint crunch layer cake using 20 ingredients and 30 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Peppermint Crunch Layer Cake:
- Take For Cake
- Take 1 3/4 cup all purpose flour
- Get 3/4 cup unsweetened cocoa powder
- Take 11/2 teaspoon baking powder
- Take 1/2 teaspoon salt
- Get 2 large egg
- Take 1 cup milk
- Make ready 1/2 cup canola oil
- Take 1 cup brewed coffee, cooled to room temperature
- Take 1 bag Milano Peppermint Slice Cookies (Pepperidge Farms Brand)
- Prepare For Whipped Chocolate Ganach Filling and Frosting
- Make ready 16 ounces semi sweet chocolate, chopped
- Prepare 3 cups cold heavy whipping cream
- Get 1 1/2 tea vanilla extract
- Make ready For White Chocolate Peppermint Glaze
- Get 8 ounces white chocolate, chopped (not chips)
- Get 3 tablespoons heavy whipping cream
- Make ready 1/2 teaspoon pure peppermint extract
- Prepare Garnish
- Get as needed Andes Peppermint Chips,
Instructions to make Chocolate Peppermint Crunch Layer Cake:
- Make Cake
- Preheat the 9ven to 350. Spray 4- 8 inch cake pans with bakers spray.
- In a nowl, whisk together flour, naking powder, cocoa powder and salt
- In another bowl whisk eggs, milk, oil and vanilla
- Slowly beat in flour until smooth, then slowly add coffe to make a thin batter
- Assemble Cake
- Pour into prepared pans and bake 12 to 15 minutes until a toothpick comes put just clean. Cool 8n pans 10 minutes than transfer to racks to cool completely
- Make Peppermint Cookie Crunch
- Reserve 6 cookies and set aside for finished cake
- Crush remaining cookies in a food processor, reserve in a bowl
- Make Whipped Chocolate Ganache Filling and Frosting
- Heat cream to just below a simmer and pour over chopped chocolt in a large bowl until smooth. Refrigerate until very cold, at least 2 hours or this can be done a day in advance
- Beat cold chocolate until light and fluffy
- Place one cake layer, bottom up on serving plate
- Spread with some chocolate ganache filling
- Sprinkle some crushed peppermint cookie cbs on filling
- Add second cake layer, bottom up
- Add more filling and sprinkle with cookie cbs
- Add third cake layer, bottom up and again sprinkle with cookie cbs
- Add last cake layer, bottom up and frost entire cake. Refrigerate about 1 hour before glazing
- Make Peppermint Glaze
- Melt white chocolate, cream and peppermint extract until smooth. Cool about 5 minutes
- Drizzle over cake
- Sprinkle Andies Peppermint Chips on while glaze iswet
- Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature
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