Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting
This cake is a simple chocolate chiffon cake, light textured with a great moist chocolte flavor. The marscapone peppermint filling is also light but creamy and refreshing. It's a great ending for a special meal!
Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting
This cake is a simple chocolate chiffon cake, light textured with a great moist chocolte flavor. The marscapone peppermint filling is also light but creamy and refreshing. It's a great ending for a special meal!
Cooking Instructions
- 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.wasmer.app/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
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