Chocolate Peppermint Crunch Layer Cake
Chocolate Peppermint Crunch Layer Cake

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, chocolate peppermint crunch layer cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Peppermint Crunch Dark Chocolate Cookie Mix in a Jar. What Your Frugal Friends Are Saying About this Recipe… Jacqui writes: "I won the Christmas cookie contest at my office with The Peppermint Chocolate cake mix cookies look awesome and easy. How many cookies does the above recipe yield? You've probably seen Layered Peppermint Crunch Bark packages and sold in the store.

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

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

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

This whimsical Candy Cane Crunch Cake is perfect for the holidays! This recipe was created in partnership with Bob's Red Mill. Chocolate and peppermint is a classic holiday combination, and when paired together in this rich cake, they make a delectably festive dessert. Cake layers can be kept at room temperature, wrapped tightly in plastic wrap, overnight.

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

Chocolate and peppermint is a classic holiday combination, and when paired together in this rich cake, they make a delectably festive dessert. Cake layers can be kept at room temperature, wrapped tightly in plastic wrap, overnight. This homemade moist Chocolate Peppermint Cake is filled with a silky white chocolate Swiss meringue buttercream and crushed peppermint bark. Peppermint chocolate layer cake filled with candy cane Swiss meringue buttercream and topped with peppermint ganache. Chex Mix® Muddy Buddies® Peppermint Bark and white chocolate create a crisp bottom layer topped by a fudgy, creamy chocolate layer.

So that is going to wrap this up with this special food chocolate peppermint crunch layer cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!