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

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

Hey everyone, it is John, welcome to our recipe site. Today, we're going to make a special dish, chocolate chiffon layer cake with peppermint marscapone cream filling / frosting. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting is one of the most favored of current trending foods in the world. It's easy, it's quick, it tastes yummy. It's enjoyed by millions every day. Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting is something that I've loved my whole life. They're fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook chocolate chiffon layer cake with peppermint marscapone cream filling / frosting using 18 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:

1. {Take of CAKE.
2. {Take of boiling water.
3. {Get of unsweetened cocoa powder.
4. {Take of instant coffee granukes.
5. {Take of cake flour.
6. {Take of granulated sugar.
7. {Take of baking soda.
8. {Get of salt.
9. {Prepare of large eggs, seperated, yolks in one bowl, whites in another large bowl.
10. {Get of canola oil.
11. {Make ready of vanilla extract.
12. {Make ready of cream of tartar.
13. {Get of MARSCAPONE PEPPERMINT CREAM FROSTING AND FILLING.
14. {Take of recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10.
15. {Prepare of pure peppermint extract.
16. {Make ready of GARNISH.
17. {Take of shaved Chocolate peppermint candy's, I used Andes Mints.
18. {Make ready of 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 is going to wrap this up with this exceptional food chocolate chiffon layer cake with peppermint marscapone cream filling / frosting recipe. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!