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. This time, I will make it a little bit more unique. 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 on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Chocolate Peppermint Crunch Layer Cake is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Prepare For Cake
- Get 1 3/4 cup all purpose flour
- Make ready 3/4 cup unsweetened cocoa powder
- Get 11/2 teaspoon baking powder
- Get 1/2 teaspoon salt
- Prepare 2 large egg
- Prepare 1 cup milk
- Take 1/2 cup canola oil
- Get 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
- Get 16 ounces semi sweet chocolate, chopped
- Take 3 cups cold heavy whipping cream
- Prepare 1 1/2 tea vanilla extract
- Get For White Chocolate Peppermint Glaze
- Prepare 8 ounces white chocolate, chopped (not chips)
- Make ready 3 tablespoons heavy whipping cream
- Take 1/2 teaspoon pure peppermint extract
- Prepare 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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