Peppermint Chiffon Cake with a Chocolate Ganache Glaze
Peppermint Chiffon Cake with a Chocolate Ganache Glaze

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, peppermint chiffon cake with a chocolate ganache glaze. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Peppermint Chiffon Cake with a Chocolate Ganache Glaze is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Peppermint Chiffon Cake with a Chocolate Ganache Glaze is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook peppermint chiffon cake with a chocolate ganache glaze using 18 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Peppermint Chiffon Cake with a Chocolate Ganache Glaze:
  1. Get PEPPERMINT CHIFFON CAKE
  2. Take 2 1/2 cup cake flour
  3. Prepare 1 1/2 cup granulated sugar
  4. Make ready 3 tbsp baking powder
  5. Prepare 1/2 cup canola oil
  6. Make ready 1/2 tsp salt
  7. Prepare 7 large eggs
  8. Prepare 1/2 cup milk, I used 2%
  9. Make ready 1/2 tsp cream of tartar
  10. Take 1 1/2 tsp pure peppermint extract
  11. Make ready red food coloring
  12. Prepare green food coloring
  13. Take CHOCOLATE GLAZE
  14. Prepare 1/3 cup heavy whipping cream
  15. Take 2/3 cup semi sweet chocolate, chopped or chips can be used
  16. Take GARNISH
  17. Make ready Holiday sprinkles
  18. Take whipped cream for serving
Instructions to make Peppermint Chiffon Cake with a Chocolate Ganache Glaze:
  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

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