Recipe: Appetizing Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting

Brandon Fleming
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Recipe: Appetizing Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting
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Recipe: Appetizing Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting Delicious, fresh and tasty.

Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting. Peppermint Chocolate Cake - decadent, rich and fluffy chocolate cake is flavored with the addition of peppermint and it's an absolutely perfect pairing. I'm all about peppermint everything lately, and one of my favorite combinations is chocolate and peppermint together - like York peppermint patties. As if this chocolate layer mocha cake wasn't enough, it's made with strong coffee and mascarpone cheese.

Besides hazelnut and coffee, orange, raspberry or even maple extract can transform the recipe into something different each time you make it.

This rich and creamy chocolate mascarpone frosting is simple to make and holds it shape for decorating layer cakes.

I made a chocolate layer cake for her birthday and when I was talking about the chocolate frosting on Instagram I got a ton of requests for the recipe, so here it is!

You can have Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting using 18 ingredients and 18 steps. Here is how you cook that.

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

  1. You need of CAKE.

  2. It’s 3/4 cup of boiling water.

  3. It’s 1/2 cup of unsweetened cocoa powder.

  4. It’s 1 tsp of instant coffee granukes.

  5. You need 1 3/4 cup of cake flour.

  6. You need 1 3/4 cup of granulated sugar.

  7. It’s 1 1/2 tsp of baking soda.

  8. It’s 2/3 tsp of salt.

  9. It’s 8 of large eggs, seperated, yolks in one bowl, whites in another large bowl.

  10. It’s 1/2 cup of canola oil.

  11. Prepare 1 tsp of vanilla extract.

  12. Prepare 1/2 tsp of cream of tartar.

  13. Prepare of MARSCAPONE PEPPERMINT CREAM FROSTING AND FILLING.

  14. Prepare 1 of recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10.

  15. It’s 1 tsp of pure peppermint extract.

  16. Prepare of GARNISH.

  17. Prepare of shaved Chocolate peppermint candy's, I used Andes Mints.

  18. It’s of red and green sparkle sugar.

Dark Chocolate Cakes Chocolate Buttercream Chocolate Cheesecake Mascarpone Buttercream Frosting Recipe Frosting Recipes Cake Recipes Dessert Blackberry Citrus Cocktails and Lemon Chiffon Cake.

World's Best Carrot Cake with Cream Cheese Frosting

Chocolate cake gets a sweet holiday makeover thanks to pink peppermint cream cheese frosting.

Frost side and top of cake with thin coat frosting.

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

  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.

  1. ASSEMBLE CAKE.

  2. Place one cake layer, bottom up on serving plate.

  3. Spread with some frosting.

  4. Add second layer of cake, bottom up and spread with frosting.

  5. Add third layer of cake, bottom up and frost.

  6. Add last forth cake layer, bottom side up and frost entire cake.

  7. Garnish with shaved Chocolate peppermint Andes Chocolates and red and green sparkle sugar.

  8. Refigerate at least 2 hours to set before sliceing e.

Stabilized Mascarpone Whipped Cream is my favorite homemade whipped cream recipe!

It's perfect for frosting cakes & cupcakes - or even just by There's the option to make a chocolate version of this stabilized mascarpone whipped cream.

Just reduce the powdered sugar and add in some cocoa.

To make the frosting, grab a bunch of peppermints.

Unwrap them… Then put 'em in a plastic bag.