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devils food 4 layer cake with peppermint frosting

Desciption

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!!!

Tags

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Steps

  1. For cake:
  2. Position rack in center of oven
  3. Preheat to 350f butter two 9-inch-diameter cake pans with 2-inch-high sides
  4. Dust pans with flour
  5. Tap out excess
  6. Whisk first 4 ingredients in medium bowl to blend
  7. Using electric mixer
  8. Beat sugar and butter in large bowl until well blended
  9. Beat in eggs 1 at a time
  10. Beating well after each addition
  11. Beat in yolk
  12. Add cocoa and beat until well blended
  13. Add flour mixture in 3 additions alternately with ice water in 2 additions
  14. Beginning and ending with flour mixture and beating until just blended and smooth after each addition
  15. Divide batter between prepared pans
  16. Smooth tops
  17. Bake cakes until tester inserted into center comes out clean
  18. About 40 minutes
  19. Cool cakes in pans on racks 15 minutes
  20. Invert cakes onto racks and cool completely
  21. Do ahead: can be made 1 day ahead
  22. Wrap in foil
  23. Store at room temperature
  24. For dark chocolate ganache:
  25. Bring cream and corn syrup to simmer in medium saucepan
  26. Remove from heat
  27. Add chocolate and whisk until melted and smooth
  28. Transfer to small bowl
  29. Chill until firm enough to spread
  30. About 1 hour
  31. Do ahead: can be made 1 day ahead
  32. Before using
  33. Let stand at room temperature until soft enough to spread
  34. About 30 minutes
  35. For white chocolate cream:
  36. Place white chocolate in large heatproof bowl
  37. Bring 1 cup cream to simmer in saucepan
  38. Pour hot cream over white chocolate
  39. Let stand 1 minute
  40. Whisk until smooth
  41. Whisk in extract
  42. Cover
  43. Chill until mixture thickens and is cold
  44. At least 4 hours
  45. Do ahead: can be made 1 day ahead
  46. Chill
  47. Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form
  48. Do ahead: can be made 3 hours ahead
  49. Cover and chill
  50. Rewhisk to thicken
  51. If necessary
  52. Before using
  53. Using long serrated knife
  54. Cut each cake horizontally in half
  55. Place 1 cake layer on platter
  56. Cut side up
  57. Spread 1 / 3 of dark chocolate ganache over cake
  58. Spoon

Step 65

Total Time in Minute 90

Ingredients Count 18

cooking devils food 4 layer cake with peppermint frosting

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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

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