Chocolate Peppermint Crunch Layer Cake

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, chocolate peppermint crunch layer cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chocolate Peppermint Crunch Layer Cake fenway. 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! Chocolate Peppermint Crunch Layer Cake step by step.

Chocolate Peppermint Crunch Layer Cake is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Chocolate Peppermint Crunch Layer Cake is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. 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:
  1. Prepare For Cake
  2. Make ready all purpose flour
  3. Take unsweetened cocoa powder
  4. Take baking powder
  5. Get salt
  6. Take large egg
  7. Get milk
  8. Take canola oil
  9. Prepare brewed coffee, cooled to room temperature
  10. Get Milano Peppermint Slice Cookies (Pepperidge Farms Brand)
  11. Prepare For Whipped Chocolate Ganach Filling and Frosting
  12. Get semi sweet chocolate, chopped
  13. Prepare cold heavy whipping cream
  14. Make ready tea vanilla extract
  15. Take For White Chocolate Peppermint Glaze
  16. Take white chocolate, chopped (not chips)
  17. Take heavy whipping cream
  18. Take pure peppermint extract
  19. Make ready Garnish
  20. Take Andes Peppermint Chips,

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! Here is how you cook it. Ingredients of Chocolate Peppermint Crunch Layer Cake.

Steps to make Chocolate Peppermint Crunch Layer Cake:
  1. Make Cake
  2. Preheat the 9ven to 350. Spray 4- 8 inch cake pans with bakers spray.
  3. In a nowl, whisk together flour, naking powder, cocoa powder and salt
  4. In another bowl whisk eggs, milk, oil and vanilla
  5. Slowly beat in flour until smooth, then slowly add coffe to make a thin batter
  6. Assemble Cake
  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
  9. Make Peppermint Cookie Crunch
  10. Reserve 6 cookies and set aside for finished cake
  11. Crush remaining cookies in a food processor, reserve in a bowl
  13. Make Whipped Chocolate Ganache Filling and Frosting
  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
  15. Beat cold chocolate until light and fluffy
  16. Place one cake layer, bottom up on serving plate
  17. Spread with some chocolate ganache filling
  18. Sprinkle some crushed peppermint cookie crumbs on filling
  19. Add second cake layer, bottom up
  20. Add more filling and sprinkle with cookie crumbs
  21. Add third cake layer, bottom up and again sprinkle with cookie crumbs
  22. Add last cake layer, bottom up and frost entire cake. Refrigerate about 1 hour before glazing
  23. Make Peppermint Glaze
  24. Melt white chocolate, cream and peppermint extract until smooth. Cool about 5 minutes
  25. Drizzle over cake
  26. Sprinkle Andies Peppermint Chips on while glaze iswet
  28. Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature

Here is how you cook it. Ingredients of Chocolate Peppermint Crunch Layer Cake. Sprinkle each layer with ½ cup chopped peppermint bark. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.

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