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20 ingredients, 30 steps, cooking Chocolate Peppermint Crunch Layer Cake

Good Evening every body, now you get present recipe Chocolate Peppermint Crunch Layer Cake with 20 ingredients and 30 steps. Below this is how to cook, please pay attention carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 30 stages of easy cooking Chocolate Peppermint Crunch Layer Cake.

Ingredients all Chocolate Peppermint Crunch Layer Cake

1. Prepare : For Cake.
2. Prepare 1 3/4 cup : all purpose flour.
3. It’s 3/4 cup : unsweetened cocoa powder.
4. You need 11/2 teaspoon : baking powder.
5. You need 1/2 teaspoon : salt.
6. You need 2 : large egg.
7. It’s 1 cup : milk.
8. It’s 1/2 cup : canola oil.
9. Prepare 1 cup : brewed coffee, cooled to room temperature.
10. It’s 1 bag : Milano Peppermint Slice Cookies (Pepperidge Farms Brand).
11. It’s : For Whipped Chocolate Ganach Filling and Frosting.
12. It’s 16 ounces : semi sweet chocolate, chopped.
13. You need 3 cups : cold heavy whipping cream.
14. You need 1 1/2 : tea vanilla extract.
15. You need : For White Chocolate Peppermint Glaze.
16. You need 8 ounces : white chocolate, chopped (not chips).
17. It’s 3 tablespoons : heavy whipping cream.
18. Prepare 1/2 teaspoon : pure peppermint extract.
19. It’s : Garnish.
20. You need as needed : Andes Peppermint Chips,.

If all composition Chocolate Peppermint Crunch Layer Cake it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking Chocolate Peppermint Crunch Layer Cake

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. 
    
31. Finish and Enjoy.

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