date: 2020-12-02T22:01:34.451Z image: https://img-global.cpcdn.com/recipes/ff8421f1ad3cf106/751x532cq70/chocolate-peppermint-crunch-layer-cake-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/ff8421f1ad3cf106/751x532cq70/chocolate-peppermint-crunch-layer-cake-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/ff8421f1ad3cf106/751x532cq70/chocolate-peppermint-crunch-layer-cake-recipe-main-photo.jpg author: Maria Rodgers ratingvalue: 4.7 reviewcount: 29179 recipeingredient: - " For Cake" - "1 3/4 cup all purpose flour" - "3/4 cup unsweetened cocoa powder" - "11/2 teaspoon baking powder" - "1/2 teaspoon salt" - "2 large egg" - "1 cup milk" - "1/2 cup canola oil" - "1 cup brewed coffee cooled to room temperature" - "1 bag Milano Peppermint Slice Cookies Pepperidge Farms Brand" - " For Whipped Chocolate Ganach Filling and Frosting" - "16 ounces semi sweet chocolate chopped" - "3 cups cold heavy whipping cream" - "1 1/2 tea vanilla extract" - " For White Chocolate Peppermint Glaze" - "8 ounces white chocolate chopped not chips" - "3 tablespoons heavy whipping cream" - "1/2 teaspoon pure peppermint extract" - " Garnish" - "as needed Andes Peppermint Chips" recipeinstructions: - "Make Cake" - "Preheat the 9ven to 350. Spray 4- 8 inch cake pans with bakers spray." - "In a nowl, whisk together flour, naking powder, cocoa powder and salt" - "In another bowl whisk eggs, milk, oil and vanilla" - "Slowly beat in flour until smooth, then slowly add coffe to make a thin batter" - "Assemble Cake" - "Pour into prepared pans and bake 12 to 15 minutes until a toothpick comes put just clean. Cool 8n pans 10 minutes than transfer to racks to cool completely" - "" - "Make Peppermint Cookie Crunch" - "Reserve 6 cookies and set aside for finished cake" - "Crush remaining cookies in a food processor, reserve in a bowl" - "" - "Make Whipped Chocolate Ganache Filling and Frosting" - "Heat cream to just below a simmer and pour over chopped chocolt in a large bowl until smooth. Refrigerate until very cold, at least 2 hours or this can be done a day in advance" - "Beat cold chocolate until light and fluffy" - "Place one cake layer, bottom up on serving plate" - "Spread with some chocolate ganache filling" - "Sprinkle some crushed peppermint cookie crumbs on filling" - "Add second cake layer, bottom up" - "Add more filling and sprinkle with cookie crumbs" - "Add third cake layer, bottom up and again sprinkle with cookie crumbs" - "Add last cake layer, bottom up and frost entire cake. Refrigerate about 1 hour before glazing" - "Make Peppermint Glaze" - "Melt white chocolate, cream and peppermint extract until smooth. Cool about 5 minutes" - "Drizzle over cake" - "Sprinkle Andies Peppermint Chips on while glaze iswet" - "" - "Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature" - "" - "" categories: - Recipe tags: - chocolate - peppermint - crunch katakunci: chocolate peppermint crunch nutrition: 220 calories recipecuisine: American preptime: "PT36M" cooktime: "PT58M" recipeyield: "1" recipecategory: Dinner ---  Hello everybody, it's me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, chocolate peppermint crunch layer cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious. Chocolate Peppermint Crunch Layer Cake is one of the most popular of recent trending meals in the world. It is simple, it's quick, it tastes delicious. It is enjoyed by millions every day. Chocolate Peppermint Crunch Layer Cake is something which I've loved my whole life. They're fine and they look fantastic. To get started with this particular recipe, we have to prepare a few components. You can cook chocolate peppermint crunch layer cake using 20 ingredients and 30 steps. Here is how you can achieve it. ##### The ingredients needed to make Chocolate Peppermint Crunch Layer Cake: 1. Take For Cake 1. Get 1 3/4 cup all purpose flour 1. Make ready 3/4 cup unsweetened cocoa powder 1. Take 11/2 teaspoon baking powder 1. Prepare 1/2 teaspoon salt 1. Take 2 large egg 1. Take 1 cup milk 1. Make ready 1/2 cup canola oil 1. Take 1 cup brewed coffee, cooled to room temperature 1. Make ready 1 bag Milano Peppermint Slice Cookies (Pepperidge Farms Brand) 1. Get For Whipped Chocolate Ganach Filling and Frosting 1. Take 16 ounces semi sweet chocolate, chopped 1. Make ready 3 cups cold heavy whipping cream 1. Prepare 1 1/2 tea vanilla extract 1. Take For White Chocolate Peppermint Glaze 1. Prepare 8 ounces white chocolate, chopped (not chips) 1. Make ready 3 tablespoons heavy whipping cream 1. Make ready 1/2 teaspoon pure peppermint extract 1. Get Garnish 1. Take as needed Andes Peppermint Chips, ##### Instructions to make Chocolate Peppermint Crunch Layer Cake: 1. Make Cake 1. Preheat the 9ven to 350. Spray 4- 8 inch cake pans with bakers spray. 1. In a nowl, whisk together flour, naking powder, cocoa powder and salt 1. In another bowl whisk eggs, milk, oil and vanilla 1. Slowly beat in flour until smooth, then slowly add coffe to make a thin batter 1. Assemble Cake 1. Pour into prepared pans and bake 12 to 15 minutes until a toothpick comes put just clean. Cool 8n pans 10 minutes than transfer to racks to cool completely 1. 1. Make Peppermint Cookie Crunch 1. Reserve 6 cookies and set aside for finished cake 1. Crush remaining cookies in a food processor, reserve in a bowl 1. 1. Make Whipped Chocolate Ganache Filling and Frosting 1. Heat cream to just below a simmer and pour over chopped chocolt in a large bowl until smooth. Refrigerate until very cold, at least 2 hours or this can be done a day in advance 1. Beat cold chocolate until light and fluffy 1. Place one cake layer, bottom up on serving plate 1. Spread with some chocolate ganache filling 1. Sprinkle some crushed peppermint cookie crumbs on filling 1. Add second cake layer, bottom up 1. Add more filling and sprinkle with cookie crumbs 1. Add third cake layer, bottom up and again sprinkle with cookie crumbs 1. Add last cake layer, bottom up and frost entire cake. Refrigerate about 1 hour before glazing 1. Make Peppermint Glaze 1. Melt white chocolate, cream and peppermint extract until smooth. Cool about 5 minutes 1. Drizzle over cake 1. Sprinkle Andies Peppermint Chips on while glaze iswet 1. 1. Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature 1. 1. So that is going to wrap this up with this special food chocolate peppermint crunch layer cake recipe. Thanks so much for reading. I'm sure you will make this at home. 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