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

Ingredients :

• 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

Method :

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
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

Recipe Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting 2012-04-27T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster