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

Healthy, Easy, Delicious, fresh and Yummy Recipe.

Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting. Great recipe for Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting. This cake is a simple chocolate chiffon cake, light textured with a great moist chocolte flavor. The marscapone peppermint filling is also light but creamy and refreshing.

Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting instructions. Stir together boiling water, cocoa powder and coffee granules until dissoved, cool to room temperature. Whisk together flour, sugar, baking soda and salt in a bowl, set aside. You can cook Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting using 18 ingredients and 18 steps. Here is how you achieve it.

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

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

Place on layer of cake on the serving platter spread a thick amount of mascarpone cream then spread some berries around the edges of the cake. Use whatever berries are in season where you live. Top with the final layer of cake then spread another thick layer of frosting and decorate the top with mixed berries. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.

Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting step by step

  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 https://cookpad.com/us/recipes/351507-vanilla-marscapone-cream-filling-frosting.
  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.

Frost the outside of the cake, then use an icing decorator (I use this one) to add a striped pattern to the. The marscapone peppermint filling is also light but creamy and refreshing. It's a great ending for a special meal! Repeat with the second and third layer, and top with the remaining frosting; swirl it around on the top to make it look like waves in the sea. The marscapone peppermint filling is also light but creamy and refreshing.