Recipe: Yummy Chocolate Peppermint Crunch Layer Cake

Recipe: Yummy Chocolate Peppermint Crunch Layer Cake Delicious, fresh and tasty.

Chocolate Peppermint Crunch Layer Cake. Peppermint Bark Layer Cake with White Chocolate Peppermint Crunch Frosting. Recipe by Jackie Bruchez of The Seaside Baker. This is a very moist dark chocolate cake, layered with light, fluffy chocolate ganache with layers of peppermint crunch in each layer.

Repeat process, filling the cake, piping the buttercream perimeter, creating an even layer with remaining frosting, and sprinkling with peppermint candies, until all the cake layers have been stacked.

Spread remaining frosting all over tops and sides of cake; sprinkle top with peppermint candies.

Peppermint bark can be a very overwhelming flavor.

You can cook Chocolate Peppermint Crunch Layer Cake using 20 ingredients and 30 steps. Here is how you achieve it.

Ingredients of Chocolate Peppermint Crunch Layer Cake

1. You need of For Cake.

2. It’s 1 3/4 cup of all purpose flour.

3. Prepare 3/4 cup of unsweetened cocoa powder.

4. It’s 11/2 teaspoon of baking powder.

5. It’s 1/2 teaspoon of salt.

6. You need 2 of large egg.

7. You need 1 cup of milk.

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

9. It’s 1 cup of brewed coffee, cooled to room temperature.

10. It’s 1 bag of Milano Peppermint Slice Cookies (Pepperidge Farms Brand).

11. Prepare of For Whipped Chocolate Ganach Filling and Frosting.

12. Prepare 16 ounces of semi sweet chocolate, chopped.

13. Prepare 3 cups of cold heavy whipping cream.

14. It’s 1 1/2 of tea vanilla extract.

15. You need of For White Chocolate Peppermint Glaze.

16. It’s 8 ounces of white chocolate, chopped (not chips).

17. It’s 3 tablespoons of heavy whipping cream.

18. You need 1/2 teaspoon of pure peppermint extract.

19. It’s of Garnish.

20. It’s as needed of Andes Peppermint Chips,.

So, I opted not to add any peppermint flavor to the cake or the frosting.

Instead, I've chopped up some Andes Peppermint Bark chocolate and sprinkled it over the frosting on each layer of cake.

It's got layers of rich, chocolate cake, creamy peppermint buttercream, crunchy peppermint candies, and, of course, a final layer of chocolate ganache.

I layered the buttercream and ganache for a "marbled" look, and I think it turned out pretty well for someone who is not necessarily the world's best cake decorator.

Chocolate Peppermint Crunch Layer Cake instructions

1. Make Cake.

2. Preheat the 9ven to 350. Spray 4- 8 inch cake pans with bakers spray..

3. In a nowl, whisk together flour, naking powder, cocoa powder and salt.

4. In another bowl whisk eggs, milk, oil and vanilla.

5. Slowly beat in flour until smooth, then slowly add coffe to make a thin batter.

6. Assemble Cake.

7. Pour into prepared pans and bake 12 to 15 minutes until a toothpick comes put just clean. Cool 8n pans 10 minutes than transfer to racks to cool completely.

8. .

9. Make Peppermint Cookie Crunch.

10. Reserve 6 cookies and set aside for finished cake.

11. Crush remaining cookies in a food processor, reserve in a bowl.

12. .

13. Make Whipped Chocolate Ganache Filling and Frosting.

14. Heat cream to just below a simmer and pour over chopped chocolt in a large bowl until smooth. Refrigerate until very cold, at least 2 hours or this can be done a day in advance.

15. Beat cold chocolate until light and fluffy.

16. Place one cake layer, bottom up on serving plate.

17. Spread with some chocolate ganache filling.

18. Sprinkle some crushed peppermint cookie crumbs on filling.

19. Add second cake layer, bottom up.

20. Add more filling and sprinkle with cookie crumbs.

21. Add third cake layer, bottom up and again sprinkle with cookie crumbs.

22. Add last cake layer, bottom up and frost entire cake. Refrigerate about 1 hour before glazing.

23. Make Peppermint Glaze.

24. Melt white chocolate, cream and peppermint extract until smooth. Cool about 5 minutes.

25. Drizzle over cake.

26. Sprinkle Andies Peppermint Chips on while glaze iswet.

27. .

28. Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature.

29. .

30. .

This Chocolate Peppermint Crunch Bundt Cake is a rich, dense chocolate cake with just a hint of peppermint.

The chocolate ganache topping is sweet and decadent and topped with Andes Peppermint Crunch.

Aunty Edna's Chocolate Peppermint Crunch Cake.

In a bowl, combine dry ingredients.

Stir in boiling water (batter will be thin).