Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, chocolate chiffon layer cake with peppermint marscapone cream filling / frosting. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This rich and creamy chocolate mascarpone frosting is simple to make and holds it shape for decorating layer cakes. I made a chocolate layer cake for her birthday and when I was talking about the chocolate frosting on Instagram I got a ton of requests for the recipe, so here it is! Peppermint Chocolate Cake - decadent, rich and fluffy chocolate cake is flavored with the addition of peppermint and it's an absolutely perfect pairing.
Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate chiffon layer cake with peppermint marscapone cream filling / frosting using 18 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:
- Prepare CAKE
- Make ready 3/4 cup boiling water
- Make ready 1/2 cup unsweetened cocoa powder
- Take 1 tsp instant coffee granukes
- Get 1 3/4 cup cake flour
- Make ready 1 3/4 cup granulated sugar
- Prepare 1 1/2 tsp baking soda
- Get 2/3 tsp salt
- Get 8 large eggs, seperated, yolks in one bowl, whites in another large bowl
- Prepare 1/2 cup canola oil
- Prepare 1 tsp vanilla extract
- Get 1/2 tsp cream of tartar
- Get MARSCAPONE PEPPERMINT CREAM FROSTING AND FILLING
- Make ready 1 recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10
- Get 1 tsp pure peppermint extract
- Make ready GARNISH
- Get shaved Chocolate peppermint candy's, I used Andes Mints
- Take red and green sparkle sugar
Stir in whipped cream and add. This Chocolate Layer Cake with Creme turns out so fluffy and nice. If peppermint isn't your favorite, there are many different flavored extracts that would be equally delicious in the frosting on this cake. Besides hazelnut and coffee, orange, raspberry or even maple extract can transform the recipe into something different each time you make it.
Instructions 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
This rich and creamy chocolate mascarpone frosting is simple to make and holds it shape for decorating layer cakes. Stabilized Mascarpone Whipped Cream is my favorite homemade whipped cream recipe! It's perfect for frosting cakes & cupcakes - or even just by There's the option to make a chocolate version of this stabilized mascarpone whipped cream. Just reduce the powdered sugar and add in some cocoa. Chocolate cake gets a sweet holiday makeover thanks to pink peppermint cream cheese frosting.
So that is going to wrap this up for this special food chocolate chiffon layer cake with peppermint marscapone cream filling / frosting recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
