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Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting. Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting Recipe by fenway - Cookpad 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 pepperm. more Chocolate cake gets a sweet holiday makeover thanks to pink peppermint cream cheese frosting. Frost side and top of cake with thin coat frosting.

You can have Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting using 18 ingredients and 18 steps. Here is how you cook that.

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

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

The marscapone peppermint filling is also light but creamy and refreshing. It's a great ending for a special meal! Chocolate Chiffon Cake Assembly: Evenly spread a generous helping of whipped cream frosting on top of the first cake layer. Put the last cake layer on and proceed to cover the rest of the cake with whipped cream frosting and decorate as desired.

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

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.

1. ASSEMBLE CAKE.

2. Place one cake layer, bottom up on serving plate.

3. Spread with some frosting.

4. Add second layer of cake, bottom up and spread with frosting.

5. Add third layer of cake, bottom up and frost.

6. Add last forth cake layer, bottom side up and frost entire cake.

7. Garnish with shaved Chocolate peppermint Andes Chocolates and red and green sparkle sugar.

8. Refigerate at least 2 hours to set before sliceing e.

Place one cake layer onto cake plate and layer with mascarpone cream. Place strawberries,raspberries and blackberries around the edges of cake and gently press down into whipped cream. Finish cake with more mascarpone cream and remaining berries. Place a dollop of frosting on your cake board and place the bottom layer of cake over that. Frost the outside of the cake, then use an icing decorator (I use this one) to add a striped pattern to the.