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Before you jump to Chocolate Peppermint Crunch Layer Cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got benefit from reading it, now let’s go back to chocolate peppermint crunch layer cake recipe. To make chocolate peppermint crunch layer cake you only need 20 ingredients and 30 steps. Here is how you achieve it.

The ingredients needed to prepare Chocolate Peppermint Crunch Layer Cake:

1. Use For Cake
2. Use 1 3/4 cup all purpose flour
3. Provide 3/4 cup unsweetened cocoa powder
4. Provide 11/2 teaspoon baking powder
5. Use 1/2 teaspoon salt
6. You need 2 large egg
7. Use 1 cup milk
8. Take 1/2 cup canola oil
9. Use 1 cup brewed coffee, cooled to room temperature
10. Use 1 bag Milano Peppermint Slice Cookies (Pepperidge Farms Brand)
11. Prepare For Whipped Chocolate Ganach Filling and Frosting
12. Use 16 ounces semi sweet chocolate, chopped
13. Take 3 cups cold heavy whipping cream
14. You need 1 1/2 tea vanilla extract
15. Use For White Chocolate Peppermint Glaze
16. Prepare 8 ounces white chocolate, chopped (not chips)
17. You need 3 tablespoons heavy whipping cream
18. Get 1/2 teaspoon pure peppermint extract
19. Provide Garnish
20. Take as needed Andes Peppermint Chips,

Instructions to make Chocolate Peppermint Crunch Layer Cake:

1. Make Cake
2. Preheat the 9ven to 350. Spray 4- 8 inch cake pans with bakers spray.
3. In a nowl, whisk together flour, naking powder, cocoa powder and salt
4. In another bowl whisk eggs, milk, oil and vanilla
5. Slowly beat in flour until smooth, then slowly add coffe to make a thin batter
6. Assemble Cake
7. 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
9. Make Peppermint Cookie Crunch
10. Reserve 6 cookies and set aside for finished cake
11. Crush remaining cookies in a food processor, reserve in a bowl
13. Make Whipped Chocolate Ganache Filling and Frosting
14. 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
15. Beat cold chocolate until light and fluffy
16. Place one cake layer, bottom up on serving plate
17. Spread with some chocolate ganache filling
18. Sprinkle some crushed peppermint cookie crumbs on filling
19. Add second cake layer, bottom up
20. Add more filling and sprinkle with cookie crumbs
21. Add third cake layer, bottom up and again sprinkle with cookie crumbs
22. Add last cake layer, bottom up and frost entire cake. Refrigerate about 1 hour before glazing
23. Make Peppermint Glaze
24. Melt white chocolate, cream and peppermint extract until smooth. Cool about 5 minutes
25. Drizzle over cake
26. Sprinkle Andies Peppermint Chips on while glaze iswet
28. Press reserved Coolies on side of cake. Refrigerate cake at least 2 hours before slicing but serve at room temperature

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