Easiest Way to Prepare Perfect Peppermint Chiffon Cake with a Chocolate Ganache Glaze

Easiest Way to Prepare Perfect Peppermint Chiffon Cake with a Chocolate Ganache Glaze Delicious, fresh and tasty.

Peppermint Chiffon Cake with a Chocolate Ganache Glaze. How to Glaze a cake: Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter.

Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract.

Whisk together until chocolate is fully melted.

Add butter, extract, and salt, whisking after each addition to incorporate.

You can have Peppermint Chiffon Cake with a Chocolate Ganache Glaze using 18 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Peppermint Chiffon Cake with a Chocolate Ganache Glaze

1. You need of PEPPERMINT CHIFFON CAKE.

2. It’s 2 1/2 cup of cake flour.

3. It’s 1 1/2 cup of granulated sugar.

4. You need 3 tbsp of baking powder.

5. Prepare 1/2 cup of canola oil.

6. Prepare 1/2 tsp of salt.

7. You need 7 of large eggs.

8. It’s 1/2 cup of milk, I used 2%.

9. Prepare 1/2 tsp of cream of tartar.

10. It’s 1 1/2 tsp of pure peppermint extract.

11. You need of red food coloring.

12. Prepare of green food coloring.

13. You need of CHOCOLATE GLAZE.

14. It’s 1/3 cup of heavy whipping cream.

15. It’s 2/3 cup of semi sweet chocolate, chopped or chips can be used.

16. It’s of GARNISH.

17. Prepare of Holiday sprinkles.

18. Prepare of whipped cream for serving.

Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.

Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.

Place chopped chocolate. butter/oil, and vanilla into a small bowl.

Pour the hot milk over the chocolate and let sit for two minutes before stirring mixture until smooth.

Peppermint Chiffon Cake with a Chocolate Ganache Glaze step by step

1. Preheat the oven to 325. Have ready a 10 inch tube pan, ungreased.

2. Seperate the eggs , whites in 1 large bowl. Yolks in another bowl. Have them be at room temperature.

3. Whsk in a bowl the flour, baking powder, sugar and salt until well blended.

4. Add the yolks, canola oil, milk and peppermint extract and beat until smooth about 1 minute.

5. With seperate clean and dry beaters beat egg whites and cream of tarter until firm peaks form.

6. Fold egg whites into yolk/flour mixture un 3 additions until uniform in color.

7. Seperate batter in 3 bowls. Add red food color to one bowl. Add green food color to another and keep the third plain.

8. Place a layer of plan bateer in tube pan then aternating spoonfuls of red and green batter.

9. Add remaining plain batter on top.

10. Pull a dull butter knife through batter to make a swirl pattern.

11. Bake cake 55 to 60 minutes just until done and it is golden and appears dry in top. Dont overcook or cake can become dry.

12. Invert cake and cool before removing from pan.

13. GLAZE CAKE.

14. Heat cream just to a simmer, pour over the semi sweet chocolate. Let it sit 1 minute then stir until smooth. Let the glaze stand at room temperature until it becomes slightly thickened,nabput 15 to 20 minutes. It should be just porarable. Ladle over top of cake allowing it to drip down sides of cake. Garnish with the sprinkles while the glaze is wet, so they stick. Let chocolate set. Serve with whipped cream.

Once cooled, turn tube pan over and run a knife around the edges of the pan to release cake.

In a large bowl, combine flour, sugar, baking soda and salt.

This Chocolate Pound Cake recipe is the most decadent, moist and delicious chocolate cake EVER!

When paired with a silky ganache glaze hinted with peppermint flavor, this will become your favorite recipe for the holiday season or all year round!

Ganache is a mixture of chocolate and cream, melted together and used to glaze or fill a cake, whip into a fluffy frosting, or fill truffles.