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Devil's Food Cake with Peppermint Frosting

Devil's Food Cake with Peppermint Frosting
Devil's Food Cake with Peppermint Frosting might be just the dessert you are searching for. One portion of this dish contains roughly 12g of protein, 62g of fat, and a total of 989 calories. This recipe serves 12. This recipe covers 19% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up water, eggs, cocoa powder, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Position rack in center of oven;preheat to 350°F. Butter two 9-inch-diametercake pans with 2-inch-high sides.Dust pans with flour; tap out excess.
Ingredients you will need
ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
OvenOven
2
Whiskfirst 4 ingredients in medium bowl to blend.Using electric mixer, beat sugar and butterin large bowl until well blended. Beat ineggs 1 at a time, beating well after eachaddition. Beat in yolk.
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SugarSugar
Egg YolkEgg Yolk
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Hand MixerHand Mixer
BowlBowl
3
Add cocoa and beatuntil well blended.
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Cocoa PowderCocoa Powder
4
Add flour mixture in3 additions alternately with ice water in 2additions, beginning and ending with flourmixture and beating until just blended andsmooth after each addition. Divide batterbetween prepared pans; smooth tops.
Ingredients you will need
WaterWater
All Purpose FlourAll Purpose Flour
5
Bake cakes until tester inserted intocenter 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.
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WrapWrap
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OvenOven
Aluminum FoilAluminum Foil
1
Bring cream and corn syrup to simmer inmedium saucepan.
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Corn SyrupCorn Syrup
CreamCream
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Sauce PanSauce Pan
2
Remove from heat;add chocolate and whisk until melted andsmooth.
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ChocolateChocolate
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WhiskWhisk
3
Transfer to small bowl. Chill untilfirm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Beforeusing, let stand at room temperature untilsoft enough to spread, about 30 minutes.
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SpreadSpread
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BowlBowl
1
Placewhite chocolate in large heatproof bowl.Bring 1 cup cream to simmer in saucepan.
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ChocolateChocolate
CreamCream
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Sauce PanSauce Pan
BowlBowl
2
Pour hot cream over white chocolate.
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White ChocolateWhite Chocolate
CreamCream
3
Let stand 1 minute; whisk until smooth.
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WhiskWhisk
4
Whisk in extract. Cover; chill until mixturethickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
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ExtractExtract
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WhiskWhisk
5
Add 2 cups chilled cream to whitechocolate cream and beat until smooth andpeaks form. DO AHEAD: Can be made 3hours ahead. Cover and chill. Rewhisk tothicken, if necessary, before using.
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CreamCream
6
Using long serrated knife, cut eachcake horizontally in half.
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Serrated KnifeSerrated Knife
7
Place 1 cake layeron platter, cut side up.
8
Spread 1/3 of darkchocolate ganache over cake. Spoon 2 cupswhite chocolate cream in dollops over cake;spread evenly to edges. Top with secondcake layer, cut side down; spread 1/3 ofganache over, then 2 cups white chocolatecream. Repeat with third cake layer, cutside up, remaining ganache, and remainingcream. Cover with fourth cake layer, cutside down. Chill while preparing frosting.
Ingredients you will need
ChocolateChocolate
FrostingFrosting
SpreadSpread
CreamCream
1
Combine sugar, 1/2 cup water, egg whites, and cornsyrup in large bowl of heavy-duty standmixer.
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Egg WhitesEgg Whites
SugarSugar
WaterWater
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Stand MixerStand Mixer
BowlBowl
2
Whisk by hand to blend well. Setbowl with mixture over saucepan ofgently simmering water; whisk constantlywith hand whisk until mixture resemblesmarshmallow creme and ribbons form whenwhisk is lifted, 8 to 9 minutes.
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WaterWater
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Sauce PanSauce Pan
WhiskWhisk
3
Whisk inpeppermint extract.
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ExtractExtract
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WhiskWhisk
4
Remove bowl from overwater and attach bowl to heavy-duty standmixer fitted with whisk attachment. Beat onhigh speed until mixture is barely warm totouch and very thick, 7 to 8 minutes.
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Stand MixerStand Mixer
WhiskWhisk
BowlBowl
5
Using offset spatula and workingquickly, spread frosting over top and sidesof cake.
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FrostingFrosting
SpreadSpread
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Offset SpatulaOffset Spatula
6
Sprinkle chocolate curls over topand sides. DO AHEAD: Can be made 1 dayahead. Cover with cake dome; chill.
Ingredients you will need
Chocolate CurlsChocolate Curls
DifficultyHard
Ready In45 m.
Servings12
Health Score7
Dish TypesSide Dish
OccasionsChristmas
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