Chocolate Peppermint Crunch Layer Cake

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chocolate peppermint crunch layer cake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Peppermint Bark Layer Cake with White Chocolate Peppermint Crunch Frosting. Recipe by Jackie Bruchez of The Seaside Baker. 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!

Chocolate Peppermint Crunch Layer Cake is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chocolate Peppermint Crunch Layer Cake is something that I have loved my whole life.

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

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

Peppermint bark can be a very overwhelming flavor. 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. To turn your chocolate bundt cake into a chocolate peppermint bundt cake, the crushed peppermints are best put on just before serving.

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Steps 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

Instead, I've chopped up some Andes Peppermint Bark chocolate and sprinkled it over the frosting on each layer of cake. To turn your chocolate bundt cake into a chocolate peppermint bundt cake, the crushed peppermints are best put on just before serving. They will get soft and start to run the longer they sit. The ganache will remain soft and sticky, so it's best to store your bundt cake under a cake topper. Put the first layer of cake on top of a rotating cake turntable.

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