Rezept Peppermint Chiffon Cake with a Chocolate Ganache Glaze

Peppermint Chiffon Cake with a Chocolate Ganache Glaze - Recettes simples pour la maison. Great recipe for Peppermint Chiffon Cake with a Chocolate Ganache Glaze. This is a basic deliciously light hiffon cake, with Christmas Colors and a peppermint flavor. Its an easy cake to make but it's important not to overcook it. It should be cooked just until done for a moist, delicate cake. See great recipes for Peppermint Chiffon Cake with a Chocolate Ganache Glaze too!

I used Mint Buttercream Frosting with Dark Chocolate Glaze from this site. That made it to die for! Without frosting it's a bit dry.

Vous pouvez faire cuire Peppermint Chiffon Cake with a Chocolate Ganache Glaze avec 18 épices et 14 étapes. Voir le guide suivant!

1. PEPPERMINT CHIFFON CAKE.
2. 2 1/2 cup cake flour.
3. 1 1/2 cup granulated sugar.
4. 3 tbsp baking powder.
5. 1/2 cup canola oil.
6. 1/2 tsp salt.
7. 7 large eggs.
8. 1/2 cup milk, I used 2%.
9. 1/2 tsp cream of tartar.
10. 1 1/2 tsp pure peppermint extract.
11. red food coloring.
12. green food coloring.
13. CHOCOLATE GLAZE.
14. 1/3 cup heavy whipping cream.
15. 2/3 cup semi sweet chocolate, chopped or chips can be used.
16. GARNISH.
17. Holiday sprinkles.
18. whipped cream for serving.

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! See great recipes for Peppermint Chiffon Cake with a Chocolate Ganache Glaze too! Stir in chocolate chips by hand.

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. Don't 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.

In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water. If it's too thick, add another couple drops of water. This pecan-studded cake is filled with a luscious chocolate buttercream, drenched in a rich espresso-infused ganache and then decorated with edible dark and white chocolate ribbons for an. This cake is the sponge cake I make for ice cream, mousse and fruit filled rolled cakes. I wanted a light cake for a layered torte so I cut the cake into four layers and whipped a refreshing chocolate peppermint ganache to fill each layer.