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Chocolate Peppermint Crunch Layer Cake
Chocolate Peppermint Crunch Layer Cake

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We hope you got benefit from reading it, now let’s go back to chocolate peppermint crunch layer cake recipe. You can cook chocolate peppermint crunch layer cake using 20 ingredients and 30 steps. Here is how you do it.

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

Chocolate Pound Cake with Dulce de Leche Buttercream Glaze. I took my favorite chocolate cake, The Best Chocolate Cake With Chocolate Ganache, and adapted it for a peppermint version. I sprinkled the cake with diced Andes Peppermint Crunch mini bars (my grocery store was out of Andes Peppermint Crunch Baking Chips) and they add a perfect amount of. This chocolate peppermint Swiss roll is so pretty and festive! Whisk in the butter and peppermint extract.

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