Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chocolate peppermint crunch layer cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Chocolate Peppermint Crunch Layer Cake is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Chocolate Peppermint Crunch Layer Cake is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have chocolate peppermint crunch layer cake using 20 ingredients and 30 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Peppermint Crunch Layer Cake:
- Prepare For Cake
- Take all purpose flour
- Get unsweetened cocoa powder
- Prepare baking powder
- Prepare salt
- Prepare large egg
- Prepare milk
- Prepare canola oil
- Take brewed coffee, cooled to room temperature
- Get Milano Peppermint Slice Cookies (Pepperidge Farms Brand)
- Get For Whipped Chocolate Ganach Filling and Frosting
- Prepare semi sweet chocolate, chopped
- Make ready cold heavy whipping cream
- Take tea vanilla extract
- Get For White Chocolate Peppermint Glaze
- Make ready white chocolate, chopped (not chips)
- Take heavy whipping cream
- Get pure peppermint extract
- Take Garnish
- Prepare 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 crumbs on filling
- Add second cake layer, bottom up
- Add more filling and sprinkle with cookie crumbs
- Add third cake layer, bottom up and again sprinkle with cookie crumbs
- 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’s going to wrap it up with this exceptional food chocolate peppermint crunch layer cake recipe. Thanks so much for reading. I am confident that you can make this at home. There is 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, colleague and friends. Thank you for reading. Go on get cooking!