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Devil's Food Layer Cake With Peppermint Frosting Recipe

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Devil's Food Layer Cake With Peppermint Frosting
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Ingredients
22
Count
Nutrition
2531
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. PREPARE CAKE:.
  2. Position rack in center of oven; preheat to 350°F
  3. Butter two 9-inch-diameter cake pans with 2-inch-high sides.
  4. Dust pans with flour; tap out excess.
  5. Whisk flour, baking powder, baking soda, salt and sugar in medium bowl to blend.
  6. Using electric mixer, beat sugar and butter in large bowl until well blended.
  7. Beat in eggs 1 at a time, beating well after each addition.
  8. Beat in yolk.
  9. Add cocoa and beat until well blended.
  10. 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.
  11. Divide batter between prepared pans; smooth tops.
  12. Bake cakes until tester inserted into center comes out clean, about 40 minutes.
  13. Cool cakes in pans on racks 15 minutes; invert cakes onto racks and cool completely.
  14. *(Can be made 1 day ahead. Wrap in foil; store at room temperature.)
  15. PREPARE DARK CHOCOLATE GANACHE:.
  16. Bring cream and corn syrup to simmer in medium saucepan.
  17. Remove from heat; add chocolate and whisk until melted and smooth.
  18. Transfer to small bowl; chill until firm enough to spread, about 1 hour.
  19. **(Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.)
  20. PREPARE WHITE CHOCLATE CREAM:.
  21. Place white chocolate in large heatproof bowl.
  22. Bring 1 cup cream to simmer in saucepan.
  23. Pour hot cream over white chocolate.
  24. Let stand 1 minute; whisk until smooth; whisk in extract.
  25. Cover; chill until mixture thickens and is cold, at least 4 hours.
  26. ***(Can be made 1 day ahead. Chill).
  27. Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form.
  28. ****(Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.)
  29. ASSEMBLING THE CAKE:.
  30. Using long serrated knife, cut each cake horizontally in half.
  31. Place 1 cake layer on platter, cut side up.
  32. Spread 1/3 of dark chocolate ganache over cake.
  33. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges.
  34. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream.
  35. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream.
  36. Cover with fourth cake layer, cut side down.
  37. Chill while preparing frosting.
  38. PREPARE PEPPERMINT FROSTING:.
  39. Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer.
  40. Whisk by hand to blend well.
  41. 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.
  42. Whisk in peppermint extract.
  43. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment.
  44. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
  45. Using offset spatula and working quickly, spread frosting over top and sides of cake.
  46. Sprinkle chocolate curls over top and sides.
  47. ***** (DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.).
  48. E N J O Y !
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2531.38 Kcal (10598 kJ)
Calories from fat 1125.28 Kcal
% Daily Value*
Total Fat 125.03g 192%
Cholesterol 505.21mg 168%
Sodium 1418.91mg 59%
Potassium 1714.46mg 36%
Total Carbs 354.13g 118%
Sugars 214.26g 857%
Dietary Fiber 34.18g 137%
Protein 35.7g 71%
Vitamin C 3.3mg 6%
Vitamin A 0.6mg 19%
Iron 8.9mg 50%
Calcium 774.4mg 77%
Amount Per 100 g
Calories 293.73 Kcal (1230 kJ)
Calories from fat 130.57 Kcal
% Daily Value*
Total Fat 14.51g 192%
Cholesterol 58.62mg 168%
Sodium 164.64mg 59%
Potassium 198.94mg 36%
Total Carbs 41.09g 118%
Sugars 24.86g 857%
Dietary Fiber 3.97g 137%
Protein 4.14g 71%
Vitamin C 0.4mg 6%
Vitamin A 0.1mg 19%
Iron 1mg 50%
Calcium 89.9mg 77%

* 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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Recipe Tags

Weightwatchers Points

  • 60.2
    Points
  • 71
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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