Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chocolate peppermint crunch layer cake. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Peppermint Crunch Dark Chocolate Cookie Mix in a Jar. What Your Frugal Friends Are Saying About this Recipe… Jacqui writes: "I won the Christmas cookie contest at my office with The Peppermint Chocolate cake mix cookies look awesome and easy. How many cookies does the above recipe yield? You've probably seen Layered Peppermint Crunch Bark packages and sold in the store.
Chocolate Peppermint Crunch Layer Cake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Chocolate Peppermint Crunch Layer Cake is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have 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
- Take 11/2 teaspoon baking powder
- Get 1/2 teaspoon salt
- Make ready 2 large egg
- Get 1 cup milk
- Prepare 1/2 cup canola oil
- Get 1 cup brewed coffee, cooled to room temperature
- Get 1 bag Milano Peppermint Slice Cookies (Pepperidge Farms Brand)
- Prepare For Whipped Chocolate Ganach Filling and Frosting
- Take 16 ounces semi sweet chocolate, chopped
- Get 3 cups cold heavy whipping cream
- Take 1 1/2 tea vanilla extract
- Take For White Chocolate Peppermint Glaze
- Make ready 8 ounces white chocolate, chopped (not chips)
- Make ready 3 tablespoons heavy whipping cream
- Prepare 1/2 teaspoon pure peppermint extract
- Get Garnish
- Make ready as needed Andes Peppermint Chips,
This whimsical Candy Cane Crunch Cake is perfect for the holidays! This recipe was created in partnership with Bob's Red Mill. Chocolate and peppermint is a classic holiday combination, and when paired together in this rich cake, they make a delectably festive dessert. Cake layers can be kept at room temperature, wrapped tightly in plastic wrap, overnight.
Steps 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
Chocolate and peppermint is a classic holiday combination, and when paired together in this rich cake, they make a delectably festive dessert. Cake layers can be kept at room temperature, wrapped tightly in plastic wrap, overnight. This homemade moist Chocolate Peppermint Cake is filled with a silky white chocolate Swiss meringue buttercream and crushed peppermint bark. Peppermint chocolate layer cake filled with candy cane Swiss meringue buttercream and topped with peppermint ganache. Chex Mix® Muddy Buddies® Peppermint Bark and white chocolate create a crisp bottom layer topped by a fudgy, creamy chocolate layer.
So that is going to wrap it up for this special food chocolate peppermint crunch layer cake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at 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. Go on get cooking!
