Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, chocolate chiffon layer cake with peppermint marscapone cream filling / frosting. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook chocolate chiffon layer cake with peppermint marscapone cream filling / frosting using 18 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:
- Prepare CAKE
- Take 3/4 cup boiling water
- Take 1/2 cup unsweetened cocoa powder
- Prepare 1 tsp instant coffee granukes
- Take 1 3/4 cup cake flour
- Get 1 3/4 cup granulated sugar
- Get 1 1/2 tsp baking soda
- Get 2/3 tsp salt
- Prepare 8 large eggs, seperated, yolks in one bowl, whites in another large bowl
- Take 1/2 cup canola oil
- Prepare 1 tsp vanilla extract
- Prepare 1/2 tsp cream of tartar
- Make ready MARSCAPONE PEPPERMINT CREAM FROSTING AND FILLING
- Prepare 1 recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10
- Get 1 tsp pure peppermint extract
- Get GARNISH
- Prepare shaved Chocolate peppermint candy's, I used Andes Mints
- Take red and green sparkle sugar
Steps to make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:
- Preheat oven to 325. Spray 4- 8 inch cake pans with bakers sprsy
- Stir together boiling water, cocoa powder and coffee granules until dissoved, cool to room temperature
- Whisk together flour, sugar, baking soda and salt in a bowl, set aside
- Add egg yolks, oil and vanilla to flour mixture and whisk until smooth
- Add cooled cocoa mixture and beat just until smooth
- Beat egg whites and cream of tarter at high speed until it just forms stiff peaks
- Fold egg whites into chocolate mixture in 3 additions until uniform in color
- 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.
- ZPREPARE PEPPERMINT MARSCAPONE CREAM FILLING / FROSTING
- 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
- ASSEMBLE CAKE
- Place one cake layer, bottom up on serving plate
- Spread with some frosting
- Add second layer of cake, bottom up and spread with frosting
- Add third layer of cake, bottom up and frost
- Add last forth cake layer, bottom side up and frost entire cake
- Garnish with shaved Chocolate peppermint Andes Chocolates and red and green sparkle sugar
- Refigerate at least 2 hours to set before sliceing e
So that’s 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 confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this site on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to chocolate chiffon layer cake with peppermint marscapone cream filling / frosting cooking. Go on get cooking!
