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Devils Food Cake With Peppermint Frosting Recipe

Devils Food Cake With Peppermint Frosting Recipe

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Devils Food Cake With Peppermint Frosting

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Ingredients:

Serving

cake
2 2/3 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder , sifted
2 cups ice water
dark chocolate ganache
1 1/3 cups heavy whipping cream
2 tbsp light corn syrup
14 oz bittersweet chocolate, chopped
white chocolate cream
12 oz high-quality white chocolate (such as lindt or perugina), finely chopped
3 cups chilled heavy whipping cream, divided
1 1/2 tsp pure peppermint extract
peppermint frosting
2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 tbsp light corn syrup
1/2 tsp pure peppermint extract
bittersweet chocolate curls

Directions:

For 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 first 4 ingredients 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. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
For 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. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
For white chocolate 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. DO AHEAD: Can be made 1 day ahead. Chill.
Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
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.
For 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	775.68 Kcal (3248 kJ)
Calories from fat	305.84 Kcal
		% Daily Value*
Total Fat	33.98g	52%
Cholesterol	147.98mg	49%
Sodium	471.93mg	20%
Potassium	569.21mg	12%
Total Carbs	118.04g	39%
Sugars	71.42g	286%
Dietary Fiber	11.39g	46%
Protein	11.81g	24%
Vitamin C	1.1mg	2%
Vitamin A	0.1mg	3%
Iron	3mg	17%
Calcium	255.9mg	26%

Amount Per 100 g
Calories	279.25 Kcal (1169 kJ)
Calories from fat	110.1 Kcal
		% Daily Value*
Total Fat	12.23g	52%
Cholesterol	53.27mg	49%
Sodium	169.9mg	20%
Potassium	204.92mg	12%
Total Carbs	42.5g	39%
Sugars	25.71g	286%
Dietary Fiber	4.1g	46%
Protein	4.25g	24%
Vitamin C	0.4mg	2%
Iron	1.1mg	17%
Calcium	92.1mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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