Devil's Food Layer Cake With Peppermint Frosting

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 2/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/4 cups sugar
• 1 cup unsalted butter, room temperature
• 3 large eggs
• 1 large egg yolk
• 1 1/4 cups unsweetened cocoa powder, sifted
• 2 cups ice water
• 1 1/3 cups heavy whipping cream
• 2 tablespoons light corn syrup
• 14 ounces bittersweet chocolate, chopped
• 12 ounces high-quality chocolate, finely chopped (such as lindt or perugina)
• 3 cups chilled heavy whipping cream, divided
• 1 1/2 teaspoons pure peppermint extract
• 2 1/4 cups sugar
• 1/2 cup water
• 3 large egg whites
• 1 tablespoon light corn syrup
• 1/2 teaspoon pure peppermint extract
• bittersweet chocolate curls

Recipe

• 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 choclate cream:.
• 21 place chocolate in large heatproof bowl.
• 22 bring 1 cup cream to simmer in saucepan.
• 23 pour hot cream over 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 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 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 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 !