Chocolate Peppermint Crunch Layer Cake
Chocolate Peppermint Crunch Layer Cake

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chocolate peppermint crunch layer cake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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

Aunty Edna's Chocolate Peppermint Crunch Cake. 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!

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

A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy. Peppermint bark can be a very overwhelming flavor.

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

So, I opted not to add any peppermint flavor to the cake or the frosting. Instead, I've chopped up some Andes Peppermint Bark chocolate and sprinkled it over the frosting on each layer of cake. This Chocolate Peppermint Crunch Bundt Cake is a rich, dense chocolate cake with just a hint of peppermint. The chocolate ganache topping is sweet and decadent and topped with Andes Peppermint Crunch. This chocolate candy candy cane crunch layer cake is a delightful holiday treat.

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