Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chocolate chiffon layer cake with peppermint marscapone cream filling / frosting. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting Recipe by fenway - Cookpad Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting This cake is a simple chocolate chiffon cake, light textured with a great moist chocolte flavor. Stir together boiling water, cocoa powder and coffee granules until dissoved, cool to room temperature. Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting boiling water • unsweetened cocoa powder • instant coffee granukes • cake flour • granulated sugar • baking soda • salt • large eggs, seperated, yolks in one bowl, whites in another large bowl Chocolate Chiffon Cake Assembly: Evenly spread a generous helping of whipped cream frosting on top of the first cake layer. Put the last cake layer on and proceed to cover the rest of the cake with whipped cream frosting and decorate as desired.

Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook chocolate chiffon layer cake with peppermint marscapone cream filling / frosting using 18 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:
  1. Take CAKE
  2. Make ready 3⁄4 cup boiling water
  3. Make ready 1⁄2 cup unsweetened cocoa powder
  4. Take 1 tsp instant coffee granukes
  5. Prepare 1 3⁄4 cup cake flour
  6. Get 1 3⁄4 cup granulated sugar
  7. Take 1 1⁄2 tsp baking soda
  8. Get 2⁄3 tsp salt
  9. Get 8 large eggs, seperated, yolks in one bowl, whites in another large bowl
  10. Prepare 1⁄2 cup canola oil
  11. Prepare 1 tsp vanilla extract
  12. Get 1⁄2 tsp cream of tartar
  13. Take MARSCAPONE PEPPERMINT CREAM FROSTING AND FILLING
  14. Prepare 1 recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10
  15. Take 1 tsp pure peppermint extract
  16. Make ready GARNISH
  17. Get shaved Chocolate peppermint candy's, I used Andes Mints
  18. Make ready red and green sparkle sugar

Chocolate sponge cake, with chocolate peppermint mascarpone whipped cream, topped with chocolate ganache and topped with sprinkles. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.

Steps to make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:
  1. Preheat oven to 325. Spray 4- 8 inch cake pans with bakers sprsy
  2. Stir together boiling water, cocoa powder and coffee granules until dissoved, cool to room temperature
  3. Whisk together flour, sugar, baking soda and salt in a bowl, set aside
  4. Add egg yolks, oil and vanilla to flour mixture and whisk until smooth
  5. Add cooled cocoa mixture and beat just until smooth
  6. Beat egg whites and cream of tarter at high speed until it just forms stiff peaks
  7. Fold egg whites into chocolate mixture in 3 additions until uniform in color
  8. Evenly pour into prepared pans and bake about 15 to 20 minutes until a toothpick comes out just clean. Cool in pans 5 minutes then remove from pans and cool on parchment paper on racks completely. Be sure to use parchment as cakes may stick to wire racks while cooling without it.
  9. ZPREPARE PEPPERMINT MARSCAPONE CREAM FILLING / FROSTING
  10. Make Vanilla Marscapone Cream Filling / Frosting, recipe attached below, adding in pure peppermint extract c with vanilla extract - - https://cookpad.com/us/recipes/351507-vanilla-marscapone-cream-filling-frosting
  11. ASSEMBLE CAKE
  12. Place one cake layer, bottom up on serving plate
  13. Spread with some frosting
  14. Add second layer of cake, bottom up and spread with frosting
  15. Add third layer of cake, bottom up and frost
  16. Add last forth cake layer, bottom side up and frost entire cake
  17. Garnish with shaved Chocolate peppermint Andes Chocolates and red and green sparkle sugar
  18. Refigerate at least 2 hours to set before sliceing e

Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking. Using pastry brush, brush off crumbs from cakes. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing.

So that is going to wrap this up for this exceptional food chocolate chiffon layer cake with peppermint marscapone cream filling / frosting recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!