Hi, I’m Marie. Today, I’m gonna show you how to make peppermint chiffon cake with a chocolate ganache glaze 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 am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Peppermint Chiffon Cake with a Chocolate Ganache Glaze Recipe
Peppermint Chiffon Cake with a Chocolate Ganache Glaze is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Peppermint Chiffon Cake with a Chocolate Ganache Glaze is something that I’ve loved my whole life. They’re nice and they look fantastic.
To be with this particular recipe, we have to first prepare a few ingredients. You can have peppermint chiffon cake with a chocolate ganache glaze using 18 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Peppermint Chiffon Cake with a Chocolate Ganache Glaze:
- Take PEPPERMINT CHIFFON CAKE
- Take 2 1/2 cup cake flour
- Prepare 1 1/2 cup granulated sugar
- Prepare 3 tbsp baking powder
- Get 1/2 cup canola oil
- Make ready 1/2 tsp salt
- Make ready 7 large eggs
- Prepare 1/2 cup milk, I used 2%
- Prepare 1/2 tsp cream of tartar
- Prepare 1 1/2 tsp pure peppermint extract
- Prepare red food coloring
- Get green food coloring
- Get CHOCOLATE GLAZE
- Take 1/3 cup heavy whipping cream
- Get 2/3 cup semi sweet chocolate, chopped or chips can be used
- Prepare GARNISH
- Make ready Holiday sprinkles
- Take whipped cream for serving
Steps to make Peppermint Chiffon Cake with a Chocolate Ganache Glaze:
- Preheat the oven to 325. Have ready a 10 inch tube pan, ungreased
- Seperate the eggs , whites in 1 large bowl. Yolks in another bowl. Have them be at room temperature
- Whsk in a bowl the flour, baking powder, sugar and salt until well blended
- Add the yolks, canola oil, milk and peppermint extract and beat until smooth about 1 minute
- With seperate clean and dry beaters beat egg whites and cream of tarter until firm peaks form
- Fold egg whites into yolk/flour mixture un 3 additions until uniform in color
- Seperate batter in 3 bowls. Add red food color to one bowl. Add green food color to another and keep the third plain
- Place a layer of plan bateer in tube pan then aternating spoonfuls of red and green batter
- Add remaining plain batter on top
- Pull a dull butter knife through batter to make a swirl pattern
- Bake cake 55 to 60 minutes just until done and it is golden and appears dry in top. Don’t overcook or cake can become dry
- Invert cake and cool before removing from pan
- GLAZE CAKE
- Heat cream just to a simmer, pour over the semi sweet chocolate. Let it sit 1 minute then stir until smooth. Let the glaze stand at room temperature until it becomes slightly thickened,nabput 15 to 20 minutes. It should be just porarable. Ladle over top of cake allowing it to drip down sides of cake. Garnish with the sprinkles while the glaze is wet, so they stick. Let chocolate set. Serve with whipped cream
So that is going to wrap this up for this distinctive dish peppermint chiffon cake with a chocolate ganache glaze recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
