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

Name: Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10; 1 tsp pure peppermint extract

Servings: persons

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
1 recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10
1 tsp pure peppermint extract

1
Preheat oven to 325.
2
Spray 4- 8 inch cake pans with bakers sprsy
3
Stir together boiling water, cocoa powder and coffee granules until dissoved, cool to room temperature
4
Whisk together flour, sugar, baking soda and salt in a bowl, set aside
5
Add egg yolks, oil and vanilla to flour mixture and whisk until smooth
6
Add cooled cocoa mixture and beat just until smooth
7
Beat egg whites and cream of tarter at high speed until it just forms stiff peaks
8
Fold egg whites into chocolate mixture in 3 additions until uniform in color
9
Evenly pour into prepared pans and bake about 15 to 20 minutes until a toothpick comes out just clean.
10
Cool in pans 5 minutes then remove from pans and cool on parchment paper on racks completely.
11
Be sure to use parchment as cakes may stick to wire racks while cooling without it.
12
ZPREPARE PEPPERMINT MARSCAPONE CREAM FILLING / FROSTING
13
Make Vanilla Marscapone Cream Filling / Frosting, recipe attached below, adding in pure peppermint extract c with vanilla extract
14
ASSEMBLE CAKE
15
Place one cake layer, bottom up on serving plate
16
Spread with some frosting
17
Add second layer of cake, bottom up and spread with frosting
18
Add third layer of cake, bottom up and frost
19
Add last forth cake layer, bottom side up and frost entire cake
20
Garnish with shaved Chocolate peppermint Andes Chocolates and red and green sparkle sugar
21
Refigerate at least 2 hours to set before sliceing e

1581

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup boiling water, 1/2 cup unsweetened cocoa powder, 1 tsp instant coffee granukes, 1 3/4 cup cake flour, and more.

Yes, Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting

How did you like this recipe?

Frequently Asked Questions