Hi, I am Kate. Today, I’m gonna show you how to make chocolate peppermint crunch layer cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will 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 favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Chocolate Peppermint Crunch Layer Cake is something which I’ve loved my entire life.
To be with this particular recipe, we must prepare a few ingredients. 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:
- Prepare For Cake
- Prepare 1 3/4 cup all purpose flour
- Get 3/4 cup unsweetened cocoa powder
- Get 11/2 teaspoon baking powder
- Take 1/2 teaspoon salt
- Prepare 2 large egg
- Take 1 cup milk
- Make ready 1/2 cup canola oil
- Make ready 1 cup brewed coffee, cooled to room temperature
- Make ready 1 bag Milano Peppermint Slice Cookies (Pepperidge Farms Brand)
- Take For Whipped Chocolate Ganach Filling and Frosting
- Get 16 ounces semi sweet chocolate, chopped
- Make ready 3 cups cold heavy whipping cream
- Make ready 1 1/2 tea vanilla extract
- Take For White Chocolate Peppermint Glaze
- Take 8 ounces white chocolate, chopped (not chips)
- Prepare 3 tablespoons heavy whipping cream
- Take 1/2 teaspoon pure peppermint extract
- Take Garnish
- Make ready 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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