Peppermint Chiffon Cake with a Chocolate Ganache Gl

Name: Peppermint Chiffon Cake with a Chocolate Ganache Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cup cake flour; 1 1/2 cup granulated sugar; 3 tbsp baking powder; 1/2 cup canola oil; 1/2 tsp salt; 7 large eggs; 1/2 cup milk, I used 2%; 1/2 tsp cream of tartar; 1 1/2 tsp pure peppermint extract; 1/3 cup heavy whipping cream; 2/3 cup semi sweet chocolate, chopped or chips can be used

Servings: persons

1
Preheat the oven to 325.
2
Have ready a 10 inch tube pan, ungreased
3
Seperate the eggs , whites in 1 large bowl.
4
Yolks in another bowl.
5
Have them be at room temperature
6
Whsk in a bowl the flour, baking powder, sugar and salt until well blended
7
Add the yolks, canola oil, milk and peppermint extract and beat until smooth about 1 minute
8
With seperate clean and dry beaters beat egg whites and cream of tarter until firm peaks form
9
Fold egg whites into yolk/flour mixture un 3 additions until uniform in color
10
Seperate batter in 3 bowls.
11
Add red food color to one bowl.
12
Add green food color to another and keep the third plain
13
Place a layer of plan bateer in tube pan then aternating spoonfuls of red and green batter
14
Add remaining plain batter on top
15
Pull a dull butter knife through batter to make a swirl pattern
16
Bake cake 55 to 60 minutes just until done and it is golden and appears dry in top.
17
Don't overcook or cake can become dry
18
Invert cake and cool before removing from pan
19
GLAZE CAKE
20
Heat cream just to a simmer, pour over the semi sweet chocolate.
21
Let it sit 1 minute then stir until smooth.
22
Let the glaze stand at room temperature until it becomes slightly thickened,nabput 15 to 20 minutes.
23
It should be just porarable.
24
Ladle over top of cake allowing it to drip down sides of cake.
25
Garnish with the sprinkles while the glaze is wet, so they stick.
26
Let chocolate set.
27
Serve with whipped cream

1398

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 1/2 cup cake flour, 1 1/2 cup granulated sugar, 3 tbsp baking powder, 1/2 cup canola oil, and more.

Yes, Peppermint Chiffon Cake with a Chocolate Ganache Glaze 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.

That's it — enjoy your meal!

Peppermint Chiffon Cake with a Chocolate Ganache Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions