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Chocolate Chiffon Layer Cake With Peppermint Marscapone Cream Filling / Frosting Recipe

Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting Recipe
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Cooking Time : 45 minutes
Serving : 12
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Prepare the ingredients before making Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting in your home. Then, follow these steps below to serve Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting for your family or friends.

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

  • CAKE
  • 3/4 cup boiling water
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp instant coffee granukes
  • 1 3/4 cup cake flour
  • 1 3/4 cup granulated sugar
  • 1 1/2 tsp baking soda
  • 2/3 tsp salt
  • 8 large eggs, seperated, yolks in one bowl, whites in another large bowl
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • MARSCAPONE PEPPERMINT CREAM FROSTING AND FILLING
  • 1 recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10
  • 1 tsp pure peppermint extract
  • GARNISH
  • shaved Chocolate peppermint candy's, I used Andes Mints
  • red and green sparkle sugar

How to Make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting in your home by yourself.

    Step 1
  • Preheat oven to 325. Spray 4- 8 inch cake pans with bakers sprsy
  • Step 2
  • Stir together boiling water, cocoa powder and coffee granules until dissoved, cool to room temperature
  • Step 3
  • Whisk together flour, sugar, baking soda and salt in a bowl, set aside
  • Step 4
  • Add egg yolks, oil and vanilla to flour mixture and whisk until smooth
  • Step 5
  • Add cooled cocoa mixture and beat just until smooth
  • Step 6
  • Beat egg whites and cream of tarter at high speed until it just forms stiff peaks
  • Step 7
  • Fold egg whites into chocolate mixture in 3 additions until uniform in color
  • Step 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.
  • Step 9
  • ZPREPARE PEPPERMINT MARSCAPONE CREAM FILLING / FROSTING
  • Step 10
  • Make Vanilla Marscapone Cream Filling / Frosting, recipe attached below, adding in pure peppermint extract c with vanilla extract
  • Step 11
  • ASSEMBLE CAKE
  • Step 12
  • Place one cake layer, bottom up on serving plate
  • Step 13
  • Spread with some frosting
  • Step 14
  • Add second layer of cake, bottom up and spread with frosting
  • Step 15
  • Add third layer of cake, bottom up and frost
  • Step 16
  • Add last forth cake layer, bottom side up and frost entire cake
  • Step 17
  • Garnish with shaved Chocolate peppermint Andes Chocolates and red and green sparkle sugar
  • Step 18
  • Refigerate at least 2 hours to set before sliceing e
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