Chocolate Peppermint Crunch Layer Cake
Chocolate Peppermint Crunch Layer Cake

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chocolate peppermint crunch layer cake. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chocolate Peppermint Crunch Layer Cake is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Chocolate Peppermint Crunch Layer Cake is something which I’ve loved my whole life. They are nice and they look fantastic.

Peppermint Bark Layer Cake with White Chocolate Peppermint Crunch Frosting. Recipe by Jackie Bruchez of The Seaside Baker. So, I opted not to add any peppermint flavor to the cake or the frosting.

To begin with this particular recipe, we have to prepare a few components. You can cook chocolate peppermint crunch layer cake using 20 ingredients and 30 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Peppermint Crunch Layer Cake:
  1. Get For Cake
  2. Prepare 1 3/4 cup all purpose flour
  3. Make ready 3/4 cup unsweetened cocoa powder
  4. Make ready 11/2 teaspoon baking powder
  5. Prepare 1/2 teaspoon salt
  6. Take 2 large egg
  7. Take 1 cup milk
  8. Get 1/2 cup canola oil
  9. Prepare 1 cup brewed coffee, cooled to room temperature
  10. Prepare 1 bag Milano Peppermint Slice Cookies (Pepperidge Farms Brand)
  11. Prepare For Whipped Chocolate Ganach Filling and Frosting
  12. Get 16 ounces semi sweet chocolate, chopped
  13. Take 3 cups cold heavy whipping cream
  14. Make ready 1 1/2 tea vanilla extract
  15. Take For White Chocolate Peppermint Glaze
  16. Prepare 8 ounces white chocolate, chopped (not chips)
  17. Take 3 tablespoons heavy whipping cream
  18. Get 1/2 teaspoon pure peppermint extract
  19. Take Garnish
  20. Get as needed Andes Peppermint Chips,

This chocolate candy candy cane crunch layer cake is a delightful holiday treat. Chocolate peppermint cake layers are filled and frosted with a crunchy candy cane swiss meringue buttercream and then topped with seasonal Oreos and sprinkles. Great recipe for Chocolate 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.

Instructions 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 completely1. Make Peppermint Cookie Crunch
  8. Reserve 6 cookies and set aside for finished cake
  9. Crush remaining cookies in a food processor, reserve in a bowl1. Make Whipped Chocolate Ganache Filling and Frosting
  10. 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
  11. Beat cold chocolate until light and fluffy
  12. Place one cake layer, bottom up on serving plate
  13. Spread with some chocolate ganache filling
  14. Sprinkle some crushed peppermint cookie crumbs on filling
  15. Add second cake layer, bottom up
  16. Add more filling and sprinkle with cookie crumbs
  17. Add third cake layer, bottom up and again sprinkle with cookie crumbs
  18. Add last cake layer, bottom up and frost entire cake. Refrigerate about 1 hour before glazing
  19. Make Peppermint Glaze
  20. Melt white chocolate, cream and peppermint extract until smooth. Cool about 5 minutes
  21. Drizzle over cake
  22. Sprinkle Andies Peppermint Chips on while glaze iswet1. Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature1.

This cake is rich but with a light creamy filling and frosting with a refreshing Peppermint crunch! Top with another layer of cake, top side down. Repeat process, filling the cake, piping the buttercream perimeter, creating an even layer with remaining frosting, and sprinkling with peppermint candies, until all the cake layers have been stacked. Spread remaining frosting all over tops and sides of cake; sprinkle top with peppermint candies. Prepare cake mix batter according to package directions.

So that’s going to wrap it up with this special food chocolate peppermint crunch layer cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!