Devils Food 4 Layer Cake With Peppermint Frosting
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. I found it in bon appetit dec. 2008. This cake is heavenly!!!!
Steps
For cake:.
Position rack in center of oven.
Preheat to 350f 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.
Ingredients
all-purpose flour, baking powder, baking soda, salt, sugar, unsalted butter, eggs, egg yolk, unsweetened cocoa powder, ice water, heavy whipping cream, light corn syrup, bittersweet chocolate, white chocolate, peppermint extract, water, egg whites, chocolate curls