Hello, I am Joana. Today, we’re going to prepare chocolate peppermint crunch layer cake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chocolate Peppermint Crunch Layer Cake Recipe
Chocolate Peppermint Crunch Layer Cake is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chocolate Peppermint Crunch Layer Cake is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook chocolate peppermint crunch layer cake using 20 ingredients and 30 steps. Here is how you cook that.
The ingredients needed to make Chocolate Peppermint Crunch Layer Cake:
- Take For Cake
- Make ready 1 3/4 cup all purpose flour
- Prepare 3/4 cup unsweetened cocoa powder
- Make ready 11/2 teaspoon baking powder
- Make ready 1/2 teaspoon salt
- Prepare 2 large egg
- Take 1 cup milk
- Make ready 1/2 cup canola oil
- Take 1 cup brewed coffee, cooled to room temperature
- Prepare 1 bag Milano Peppermint Slice Cookies (Pepperidge Farms Brand)
- Get For Whipped Chocolate Ganach Filling and Frosting
- Prepare 16 ounces semi sweet chocolate, chopped
- Take 3 cups cold heavy whipping cream
- Take 1 1/2 tea vanilla extract
- Get 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
- Get 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
So that is going to wrap this up with this distinctive dish chocolate peppermint crunch layer cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
