Peppermint Chiffon Cake with a Chocolate Ganache Glaze. Great recipe for Peppermint Chiffon Cake with a Chocolate Ganache Glaze. This is a basic deliciously light hiffon cake, with Christmas Colors and a peppermint flavor. Its an easy cake to make but it's important not to overcook it.

I used Mint Buttercream Frosting with Dark Chocolate Glaze from this site. That made it to die for! Without frosting it's a bit dry. You can cook Peppermint Chiffon Cake with a Chocolate Ganache Glaze using 18 ingredients and 14 steps. Here is how you cook it.

Ingredients of Peppermint Chiffon Cake with a Chocolate Ganache Glaze

You need of PEPPERMINT CHIFFON CAKE.
Prepare 2 1/2 cup of cake flour.
Prepare 1 1/2 cup of granulated sugar.
You need 3 tbsp of baking powder.
It's 1/2 cup of canola oil.
You need 1/2 tsp of salt.
Prepare 7 of large eggs.
It's 1/2 cup of milk, I used 2%.
It's 1/2 tsp of cream of tartar.
You need 1 1/2 tsp of pure peppermint extract.
It's of red food coloring.
You need of green food coloring.
It's of CHOCOLATE GLAZE.
You need 1/3 cup of heavy whipping cream.
You need 2/3 cup of semi sweet chocolate, chopped or chips can be used.
It's of GARNISH.
Prepare of Holiday sprinkles.
Prepare of whipped cream for serving.

This Chocolate Pound Cake recipe is the most decadent, moist and delicious chocolate cake EVER! When paired with a silky ganache glaze hinted with peppermint flavor, this will become your favorite recipe for the holiday season or all year round! See great recipes for Peppermint Chiffon Cake with a Chocolate Ganache Glaze too! Hi Gurit, the ganache will thicken more as it stands.

Peppermint Chiffon Cake with a Chocolate Ganache Glaze instructions

Preheat the oven to 325. Have ready a 10 inch tube pan, ungreased.
Seperate the eggs , whites in 1 large bowl. Yolks in another bowl. Have them be at room temperature.
Whsk in a bowl the flour, baking powder, sugar and salt until well blended.
Add the yolks, canola oil, milk and peppermint extract and beat until smooth about 1 minute.
With seperate clean and dry beaters beat egg whites and cream of tarter until firm peaks form.
Fold egg whites into yolk/flour mixture un 3 additions until uniform in color.
Seperate batter in 3 bowls. Add red food color to one bowl. Add green food color to another and keep the third plain.
Place a layer of plan bateer in tube pan then aternating spoonfuls of red and green batter.
Add remaining plain batter on top.
Pull a dull butter knife through batter to make a swirl pattern.
Bake cake 55 to 60 minutes just until done and it is golden and appears dry in top. Don't overcook or cake can become dry.
Invert cake and cool before removing from pan.
GLAZE CAKE.
Heat cream just to a simmer, pour over the semi sweet chocolate. Let it sit 1 minute then stir until smooth. Let the glaze stand at room temperature until it becomes slightly thickened,nabput 15 to 20 minutes. It should be just porarable. Ladle over top of cake allowing it to drip down sides of cake. Garnish with the sprinkles while the glaze is wet, so they stick. Let chocolate set. Serve with whipped cream.

It depends on how thick you want it to be when putting it between cake layers - if you let it stand a little longer or even wait until the next day, you can spread it on thicker or if you wait until the next day, you can whip it with an electric hand mixer and it will become like a whipped chocolate frosting that is easy to spread. Stir in chocolate chips by hand. In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water. If it's too thick, add another couple drops of water. In a large bowl, combine flour, sugar, baking soda and salt.