Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting.
Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chocolate chiffon layer cake with peppermint marscapone cream filling / frosting. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really 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 simple, it's fast, it tastes yummy. It's enjoyed by millions daily. They are nice and they look fantastic. Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting is something that I've loved my whole life.
To begin with this recipe, we must 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 cook that.
The ingredients needed to make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:
- {Make ready of CAKE.
- {Take of boiling water.
- {Take of unsweetened cocoa powder.
- {Make ready of instant coffee granukes.
- {Make ready of cake flour.
- {Make ready of granulated sugar.
- {Prepare of baking soda.
- {Make ready of salt.
- {Take of large eggs, seperated, yolks in one bowl, whites in another large bowl.
- {Prepare of canola oil.
- {Get of vanilla extract.
- {Make ready of cream of tartar.
- {Take of MARSCAPONE PEPPERMINT CREAM FROSTING AND FILLING.
- {Prepare of recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10.
- {Take of pure peppermint extract.
- {Make ready of GARNISH.
- {Prepare of shaved Chocolate peppermint candy's, I used Andes Mints.
- {Take of 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 is going to wrap it up for this special food chocolate chiffon layer cake with peppermint marscapone cream filling / frosting recipe. Thanks so 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. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!