Peppermint Chiffon Cake with a Chocolate Ganache Glaze. This chocolate ganache recipe is really easy and only requires two ingredients! Pour it over cakes or let it cool and frost your cupcakes with it! Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth.
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. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. 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
- Prepare of PEPPERMINT CHIFFON CAKE.
- It’s 2 1/2 cup of cake flour.
- Prepare 1 1/2 cup of granulated sugar.
- Prepare 3 tbsp of baking powder.
- Prepare 1/2 cup of canola oil.
- It’s 1/2 tsp of salt.
- It’s 7 of large eggs.
- Prepare 1/2 cup of milk, I used 2%.
- You need 1/2 tsp of cream of tartar.
- Prepare 1 1/2 tsp of pure peppermint extract.
- You need of red food coloring.
- It’s of green food coloring.
- You need of CHOCOLATE GLAZE.
- Prepare 1/3 cup of heavy whipping cream.
- It’s 2/3 cup of semi sweet chocolate, chopped or chips can be used.
- Prepare of GARNISH.
- You need of Holiday sprinkles.
- You need of whipped cream for serving.
Stir in chocolate chips by hand. In a medium bowl, mix powdered sugar with peppermint extract (to taste. The rich chocolate favor and smooth peppermint ganache, make them perfect for the holidays. As you know I'm in the French macaron lover's camp!
Peppermint Chiffon Cake with a Chocolate Ganache Glaze step by step
- 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.
Stir continuously, until mixture gets smooth. A recipe for mini cakes filled with whipped peppermint chocolate ganache & topped with a rich chocolate ganache glaze & broken candy And so the chocolate peppermint recipes continue! Mostly because I still have candy canes. Although I love peppermint candy, I'm not really into the. This Chocolate Chiffon Cake is moist and chocolately and has a mocha filling and is covered with a shiny chocolate glaze.
