Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting

Chiffon cakes were invented in the United States in the late 1920s and became extremely popular due to their light and airy texture, which is achieved by incorporating whipped egg whites into the batter.

This is vegetarian recipe. Dish can be prepared in 125 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Medium

Chocolate Chiffon Layer Cake with Peppermint Marscapone Cream Filling / Frosting

Cooking Method: Baking, Mixing Cuisine: American, Italian Courses: Any, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 35 min Rest Time 60 min Total Time 2 hrs 5 mins

Servings: 10 Calories: 4500

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup For the Cake:
• 1.5 cup All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Cocoa powder
• 1.5 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Vegetable oil
• 0.5 cup Egg yolks
• 0.5 cup Water
• 1 teaspoon Vanilla extract
• 1 cup Egg whites
• 0.5 teaspoon Cream of tartar
• 0.5 cup Granulated sugar
• cup marscapone cheese For the Filling / Frosting:
• 0.5 cup Powdered sugar
• 1 teaspoon Peppermint extract
• 1 cup Heavy cream
• tablespoon crushed peppermint candies For Garnish:

Instructions

1. Preheat the oven to 325°F (160°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Mix well.
3. Add the vegetable oil, egg yolks, water, and vanilla extract to the dry ingredients. Mix until smooth.
4. In a separate mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
5. Gently fold the beaten egg whites into the cake batter until well combined.
6. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
9. In a mixing bowl, beat the Marscapone cheese, powdered sugar, and peppermint extract until smooth. In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Marscapone mixture.
10. Once the cakes are completely cooled, spread a layer of the Marscapone cream filling on top of one cake layer. Place another cake layer on top and repeat the process. Finally, place the third cake layer on top and frost the entire cake with the remaining Marscapone cream.
11. Garnish the cake with crushed peppermint candies.
12. Allow the cake to rest in the refrigerator for at least 1 hour before serving.
13. Slice and serve.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.