Devil's Food Layer Cake with Peppermint Frosting
- 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 (2 sticks) 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 white chocolate (such as Lindt or Perugina), finely chopped
- 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
- This recipe is vegetarian
- Cooking & Baking
- All purpose flour (2 2/3 cups)
- Baking powder (1 tablespoon)
- Baking soda (1 teaspoon)
- Bittersweet chocolate (14 ounces)
- Bittersweet chocolate curls (1)
- Cocoa powder, unsweetened (1 1/4 cups)
- Corn syrup, light (3 tablespoons)
- Peppermint extract, pure (2 teaspoons)
- Salt (1 teaspoon)
- Sugar (4 1/2 cups)
- White chocolate, high-quality (12 ounces)
- Drinks
- Ice water (2 cups)
- Water (1/2 cup)
- Dairy
- Butter, unsalted (1 cup)
- Double creme (4 1/3 cups)
- Refrigerated
- Egg whites, large (3)
- Egg yolk, large (1)
- Eggs, large (3)
Preparation
Read recipe preparation on bonappetit.com
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Published December 1, 2008 (4 years ago).
13 people saved this recipe.
