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We hope you got benefit from reading it, now let’s go back to chocolate chiffon layer cake with peppermint marscapone cream filling / frosting recipe. To make chocolate chiffon layer cake with peppermint marscapone cream filling / frosting you only need 18 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to cook Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:
- You need of CAKE.
- Use of boiling water.
- Get of unsweetened cocoa powder.
- Take of instant coffee granukes.
- Provide of cake flour.
- Provide of granulated sugar.
- Provide of baking soda.
- Use of salt.
- Use of large eggs, seperated, yolks in one bowl, whites in another large bowl.
- You need of canola oil.
- You need of vanilla extract.
- Use of cream of tartar.
- Prepare of MARSCAPONE PEPPERMINT CREAM FROSTING AND FILLING.
- Prepare of recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10.
- Take of pure peppermint extract.
- Use of GARNISH.
- Provide of shaved Chocolate peppermint candy's, I used Andes Mints.
- Prepare of red and green sparkle sugar.
Steps to make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:
- Preheat oven to 325. Spray 4- 8 inch cake pans with bakers sprsy.
- Stir together boiling water, cocoa powder and coffee granules until dissoved, cool to room temperature.
- Whisk together flour, sugar, baking soda and salt in a bowl, set aside.
- Add egg yolks, oil and vanilla to flour mixture and whisk until smooth.
- Add cooled cocoa mixture and beat just until smooth.
- Beat egg whites and cream of tarter at high speed until it just forms stiff peaks.
- Fold egg whites into chocolate mixture in 3 additions until uniform in color.
- 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..
- ZPREPARE PEPPERMINT MARSCAPONE CREAM FILLING / FROSTING.
- 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.
- ASSEMBLE CAKE.
- Place one cake layer, bottom up on serving plate.
- Spread with some frosting.
- Add second layer of cake, bottom up and spread with frosting.
- Add third layer of cake, bottom up and frost.
- Add last forth cake layer, bottom side up and frost entire cake.
- Garnish with shaved Chocolate peppermint Andes Chocolates and red and green sparkle sugar.
- Refigerate at least 2 hours to set before sliceing e.
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