Devil's Food Layer Cake With Peppermint Frosting

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READY IN: 2hrs 10mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PREPARE CAKE:.
  • Position rack in center of oven; preheat to 350°F
  • Butter two 9-inch-diameter cake pans with 2-inch-high sides.
  • Dust pans with flour; tap out excess.
  • Whisk flour, baking powder, baking soda, salt and sugar in medium bowl to blend.
  • Using electric mixer, beat sugar and butter in large bowl until well blended.
  • Beat in eggs 1 at a time, beating well after each addition.
  • Beat in yolk.
  • Add cocoa and beat until well blended.
  • Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition.
  • Divide batter between prepared pans; smooth tops.
  • Bake cakes until tester inserted into center comes out clean, about 40 minutes.
  • Cool cakes in pans on racks 15 minutes; invert cakes onto racks and cool completely.
  • *(Can be made 1 day ahead. Wrap in foil; store at room temperature.)
  • PREPARE DARK CHOCOLATE GANACHE:.
  • Bring cream and corn syrup to simmer in medium saucepan.
  • Remove from heat; add chocolate and whisk until melted and smooth.
  • Transfer to small bowl; chill until firm enough to spread, about 1 hour.
  • **(Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.)
  • PREPARE WHITE CHOCLATE CREAM:.
  • Place white chocolate in large heatproof bowl.
  • Bring 1 cup cream to simmer in saucepan.
  • Pour hot cream over white chocolate.
  • Let stand 1 minute; whisk until smooth; whisk in extract.
  • Cover; chill until mixture thickens and is cold, at least 4 hours.
  • ***(Can be made 1 day ahead. Chill).
  • Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form.
  • ****(Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.)
  • ASSEMBLING THE CAKE:.
  • Using long serrated knife, cut each cake horizontally in half.
  • Place 1 cake layer on platter, cut side up.
  • Spread 1/3 of dark chocolate ganache over cake.
  • Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges.
  • Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream.
  • Repeat with third cake layer, cut side up, remaining ganache, and remaining cream.
  • Cover with fourth cake layer, cut side down.
  • Chill while preparing frosting.
  • PREPARE PEPPERMINT FROSTING:.
  • Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer.
  • Whisk by hand to blend well.
  • Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes.
  • Whisk in peppermint extract.
  • Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment.
  • Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
  • Using offset spatula and working quickly, spread frosting over top and sides of cake.
  • Sprinkle chocolate curls over top and sides.
  • ***** (DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.).
  • E N J O Y !
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