Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting
Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, chocolate chiffon layer cake with peppermint marscapone cream filling / frosting. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have 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:
  1. Get CAKE
  2. Get boiling water
  3. Take unsweetened cocoa powder
  4. Take instant coffee granukes
  5. Make ready cake flour
  6. Prepare granulated sugar
  7. Take baking soda
  8. Make ready salt
  9. Take large eggs, seperated, yolks in one bowl, whites in another large bowl
  10. Take canola oil
  11. Get vanilla extract
  12. Get cream of tartar
  13. Take MARSCAPONE PEPPERMINT CREAM FROSTING AND FILLING
  14. Get recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10
  15. Get pure peppermint extract
  16. Get GARNISH
  17. Make ready shaved Chocolate peppermint candy's, I used Andes Mints
  18. Get red and green sparkle sugar
Steps to make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:
  1. Preheat oven to 325. Spray 4- 8 inch cake pans with bakers sprsy
  2. Stir together boiling water, cocoa powder and coffee granules until dissoved, cool to room temperature
  3. Whisk together flour, sugar, baking soda and salt in a bowl, set aside
  4. Add egg yolks, oil and vanilla to flour mixture and whisk until smooth
  5. Add cooled cocoa mixture and beat just until smooth
  6. Beat egg whites and cream of tarter at high speed until it just forms stiff peaks
  7. Fold egg whites into chocolate mixture in 3 additions until uniform in color
  8. 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.
  9. ZPREPARE PEPPERMINT MARSCAPONE CREAM FILLING / FROSTING
  10. 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
  11. ASSEMBLE CAKE
  12. Place one cake layer, bottom up on serving plate
  13. Spread with some frosting
  14. Add second layer of cake, bottom up and spread with frosting
  15. Add third layer of cake, bottom up and frost
  16. Add last forth cake layer, bottom side up and frost entire cake
  17. Garnish with shaved Chocolate peppermint Andes Chocolates and red and green sparkle sugar
  18. Refigerate at least 2 hours to set before sliceing e

So that’s going to wrap it up for this special food chocolate chiffon layer cake with peppermint marscapone cream filling / frosting recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!