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Chocolate Peppermint Crunch Layer Cake
Introduce
Chef :
fenwayChocolate Peppermint Crunch Layer Cake
This is a very moist dark chocolate cake, layered with light, fluffy chocolate ganache with layers of peppermint crunch in each layer. This cake is rich but with a light creamy filling and frosting with a refreshing Peppermint crunch!
Ingredient
Food ration :
F12ake
1 3/4 cup
all purpose flour
3/4 cup
unsweetened cocoa powder
11/2 teaspoon
baking powder
1/2 teaspoon
salt
1 cup
milk
1/2 cup
canola oil
16 ounces
semi sweet chocolate, chopped
3 cups
cold heavy whipping cream
1 1/2
tea vanilla extract
8 ounces
white chocolate, chopped (not chips)
3 tablespoons
heavy whipping cream
1/2 teaspoon
pure peppermint extract
as needed
Andes Peppermint Chips,
Cooking instructions
* Step 1
Make Cake
* Step 2
Preheat the 9ven to 350. Spray 4- 8 inch cake pans with bakers spray.
* Step 3
In a nowl, whisk together flour, naking powder, cocoa powder and salt
* Step 4
In another bowl whisk eggs, milk, oil and vanilla
* Step 5
Slowly beat in flour until smooth, then slowly add coffe to make a thin batter
* Step 6
Assemble Cake
* Step 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
* Step 8
* Step 9
Make Peppermint Cookie Crunch
* Step 10
Reserve 6 cookies and set aside for finished cake
* Step 11
Crush remaining cookies in a food processor, reserve in a bowl
* Step 12
* Step 13
Make Whipped Chocolate Ganache Filling and Frosting
* Step 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
* Step 15
Beat cold chocolate until light and fluffy
* Step 16
Place one cake layer, bottom up on serving plate
* Step 17
Spread with some chocolate ganache filling
* Step 18
Sprinkle some crushed peppermint cookie crumbs on filling
* Step 19
Add second cake layer, bottom up
* Step 20
Add more filling and sprinkle with cookie crumbs
* Step 21
Add third cake layer, bottom up and again sprinkle with cookie crumbs
* Step 22
Add last cake layer, bottom up and frost entire cake. Refrigerate about 1 hour before glazing
* Step 23
Make Peppermint Glaze
* Step 24
Melt white chocolate, cream and peppermint extract until smooth. Cool about 5 minutes
* Step 25
Drizzle over cake
* Step 26
Sprinkle Andies Peppermint Chips on while glaze iswet
* Step 27
* Step 28
Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature
* Step 29
* Step 30
Note: if there is a photo you can click to enlarge it
Tag
all purpose flour
unsweetened cocoa powder
Baking powder
Salt
large egg
milk
canola oil
brewed coffee, cooled to room temperature
Milano Peppermint Slice Cookies (Pepperidge Farms Brand)
semi-sweet chocolate, chopped
cold heavy whipping cream
tea vanilla extract
white chocolate, chopped, not chips
heavy whipping cream
pure peppermint extract
Andes Peppermint Chips,
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