Hi, I’m Joana. Today, I will show you a way to make chocolate peppermint crunch layer cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, 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 current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Chocolate Peppermint Crunch Layer Cake is something which I have loved my entire life. They’re nice and they look fantastic.

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 it.

The ingredients needed to make Chocolate Peppermint Crunch Layer Cake:

1. Prepare For Cake
2. Get 1 3/4 cup all purpose flour
3. Get 3/4 cup unsweetened cocoa powder
4. Get 11/2 teaspoon baking powder
5. Take 1/2 teaspoon salt
6. Prepare 2 large egg
7. Take 1 cup milk
8. Prepare 1/2 cup canola oil
9. Make ready 1 cup brewed coffee, cooled to room temperature
10. Prepare 1 bag Milano Peppermint Slice Cookies (Pepperidge Farms Brand)
11. Prepare For Whipped Chocolate Ganach Filling and Frosting
12. Make ready 16 ounces semi sweet chocolate, chopped
13. Make ready 3 cups cold heavy whipping cream
14. Take 1 1/2 tea vanilla extract
15. Take For White Chocolate Peppermint Glaze
16. Make ready 8 ounces white chocolate, chopped (not chips)
17. Take 3 tablespoons heavy whipping cream
18. Take 1/2 teaspoon pure peppermint extract
19. Make ready Garnish
20. Prepare as needed Andes Peppermint Chips,

Instructions to make Chocolate Peppermint Crunch Layer Cake:

1. Make Cake
2. Preheat the 9ven to 350. Spray 4- 8 inch cake pans with bakers spray.
3. In a nowl, whisk together flour, naking powder, cocoa powder and salt
4. In another bowl whisk eggs, milk, oil and vanilla
5. Slowly beat in flour until smooth, then slowly add coffe to make a thin batter
6. Assemble Cake
7. 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
9. Make Peppermint Cookie Crunch
10. Reserve 6 cookies and set aside for finished cake
11. Crush remaining cookies in a food processor, reserve in a bowl
13. Make Whipped Chocolate Ganache Filling and Frosting
14. 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
15. Beat cold chocolate until light and fluffy
16. Place one cake layer, bottom up on serving plate
17. Spread with some chocolate ganache filling
18. Sprinkle some crushed peppermint cookie cbs on filling
19. Add second cake layer, bottom up
20. Add more filling and sprinkle with cookie cbs
21. Add third cake layer, bottom up and again sprinkle with cookie cbs
22. Add last cake layer, bottom up and frost entire cake. Refrigerate about 1 hour before glazing
23. Make Peppermint Glaze
24. Melt white chocolate, cream and peppermint extract until smooth. Cool about 5 minutes
25. Drizzle over cake
26. Sprinkle Andies Peppermint Chips on while glaze iswet
28. Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature

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