Recipe: Tasty Peppermint Chiffon Cake with a Chocolate Ganache Glaze

Recipe: Tasty Peppermint Chiffon Cake with a Chocolate Ganache Glaze Delicious, fresh and tasty.

Peppermint Chiffon Cake with a Chocolate Ganache Glaze. Chocolate Pound Cake Recipewith Peppermint Ganache Glaze. This Chocolate Pound Cake recipe is the most decadent, moist and delicious chocolate cake EVER! When paired with a silky ganache glaze hinted with peppermint flavor, this will become your favorite recipe for the holiday season or all.

This chocolate ganache recipe is really easy and only requires two ingredients!

Pour it over cakes or let it cool and frost your cupcakes with it!

Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth.

You can cook Peppermint Chiffon Cake with a Chocolate Ganache Glaze using 18 ingredients and 14 steps. Here is how you cook that.

Ingredients of Peppermint Chiffon Cake with a Chocolate Ganache Glaze

1. It’s of PEPPERMINT CHIFFON CAKE.

2. Prepare 2 1/2 cup of cake flour.

3. You need 1 1/2 cup of granulated sugar.

4. Prepare 3 tbsp of baking powder.

5. You need 1/2 cup of canola oil.

6. You need 1/2 tsp of salt.

7. Prepare 7 of large eggs.

8. You need 1/2 cup of milk, I used 2%.

9. You need 1/2 tsp of cream of tartar.

10. You need 1 1/2 tsp of pure peppermint extract.

11. Prepare of red food coloring.

12. Prepare of green food coloring.

13. Prepare of CHOCOLATE GLAZE.

14. It’s 1/3 cup of heavy whipping cream.

15. It’s 2/3 cup of semi sweet chocolate, chopped or chips can be used.

16. It’s of GARNISH.

17. You need of Holiday sprinkles.

18. It’s of whipped cream for serving.

It will turn into velvety ganache right before.

If peppermint isn't your favorite, there are many different flavored extracts that would be equally delicious in the frosting on this cake.

Make sure to refrigerate your cake once the ganache is finished, to let the cake set completely.

Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.

Peppermint Chiffon Cake with a Chocolate Ganache Glaze instructions

1. Preheat the oven to 325. Have ready a 10 inch tube pan, ungreased.

2. Seperate the eggs , whites in 1 large bowl. Yolks in another bowl. Have them be at room temperature.

3. Whsk in a bowl the flour, baking powder, sugar and salt until well blended.

4. Add the yolks, canola oil, milk and peppermint extract and beat until smooth about 1 minute.

5. With seperate clean and dry beaters beat egg whites and cream of tarter until firm peaks form.

6. Fold egg whites into yolk/flour mixture un 3 additions until uniform in color.

7. Seperate batter in 3 bowls. Add red food color to one bowl. Add green food color to another and keep the third plain.

8. Place a layer of plan bateer in tube pan then aternating spoonfuls of red and green batter.

9. Add remaining plain batter on top.

10. Pull a dull butter knife through batter to make a swirl pattern.

11. Bake cake 55 to 60 minutes just until done and it is golden and appears dry in top. Dont overcook or cake can become dry.

12. Invert cake and cool before removing from pan.

13. GLAZE CAKE.

14. Heat cream just to a simmer, pour over the semi sweet chocolate. Let it sit 1 minute then stir until smooth. Let the glaze stand at room temperature until it becomes slightly thickened,nabput 15 to 20 minutes. It should be just porarable. Ladle over top of cake allowing it to drip down sides of cake. Garnish with the sprinkles while the glaze is wet, so they stick. Let chocolate set. Serve with whipped cream.

Stir in chocolate chips by hand.

In a medium bowl, mix powdered sugar with peppermint extract (to taste.

Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges.

Each ingredient serves an important role in this cake.

You can make this chocolate chiffon cake with a simple whisk and bowl, but I highly recommend using an electric mixer or a stand Would you recommend icing or glaze for the chocolate chiffon cake? 😊.