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

Before you jump to Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.

Ingesting healthy foods tends to make all the difference in how we feel. When we eat more healthy foods and a smaller amount of the bad ones we generally feel much better. Eating more fresh vegetables helps you feel a lot better than eating a piece of pizza. Deciding on healthier food choices can be challenging when it is snack time. Finding snack foods that will help us feel better and boost our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks that can be used when you need a quick pick me up.

Whole grain snacks are an excellent choice for a fast balanced snack. Starting your day with a piece of whole grain bread toasted can give you that added boost you need to get going. When you have to have a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains found in white bread.

A large selection of instant health snacks is easily obtainable. Choosing to live a healthy way of life can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to chocolate chiffon layer cake with peppermint marscapone cream filling / frosting recipe. To cook chocolate chiffon layer cake with peppermint marscapone cream filling / frosting you only need 18 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to cook Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:
  1. Get CAKE
  2. Take boiling water
  3. Prepare unsweetened cocoa powder
  4. Prepare instant coffee granukes
  5. Use cake flour
  6. Provide granulated sugar
  7. Provide baking soda
  8. Prepare salt
  9. Take large eggs, seperated, yolks in one bowl, whites in another large bowl
  10. Get canola oil
  11. Prepare vanilla extract
  12. Prepare cream of tartar
  13. You need MARSCAPONE PEPPERMINT CREAM FROSTING AND FILLING
  14. You need recipe Vanilla Marscapone frosting / Filling recipe, recipe attached in direction step #10
  15. Use pure peppermint extract
  16. Take GARNISH
  17. You need shaved Chocolate peppermint candy's, I used Andes Mints
  18. You need red and green sparkle sugar
Instructions to make Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting:
  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
  11. ASSEMBLE CAKE
  12. Place one cake layer, bottom up on serving plate
  13. Spread with some frosting
  14. Add second layer of cake, bottom up and spread with frosting
  15. Add third layer of cake, bottom up and frost
  16. Add last forth cake layer, bottom side up and frost entire cake
  17. Garnish with shaved Chocolate peppermint Andes Chocolates and red and green sparkle sugar
  18. Refigerate at least 2 hours to set before sliceing e

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