Easiest Way to Make Chocolate Peppermint Crunch Layer Cake Favorite

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We hope you got benefit from reading it, now let's go back to chocolate peppermint crunch layer cake recipe. You can have chocolate peppermint crunch layer cake using 20 ingredients and 30 steps. Here is how you do it.

The ingredients needed to prepare Chocolate Peppermint Crunch Layer Cake:

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

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.
8. .
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.
12. .
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.
27. .
28. Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature.
29. .
30. .

Chocolate Pound Cake with Dulce de Leche Buttercream Glaze. I took my favorite chocolate cake, The Best Chocolate Cake With Chocolate Ganache, and adapted it for a peppermint version. I sprinkled the cake with diced Andes Peppermint Crunch mini bars (my grocery store was out of Andes Peppermint Crunch Baking Chips) and they add a perfect amount of. This chocolate peppermint Swiss roll is so pretty and festive! Whisk in the butter and peppermint extract.

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