Christmas Eve Cake

I made this cake for Christmas Eve two years ago, it was such a hit I’ll be making it again this year! This cake is made of layers of moist cake and rich chocolate fillings. The cake is then iced in a fluffy peppermint frosting. I cannot take credit for this amazing recipe, I wish I could! It was on the cover of Bon Appetit Magazine. As soon as I saw the picture on the cover, I knew that I had to make it! The recipe is time consuming to make just because there are so many different components, but it is totally worth it. I hope you and your family enjoy it as much as we do!

Devil's Food Cake with Peppermint Frosting

Devil’s Food Layer Cake with Peppermint Frosting

Ingredients

cake

  • 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

Dark chocolate ganache

  • 1 1/3 cups heavy whipping cream
  • 2 tablespoons light corn syrup
  • 14 ounces bittersweet chocolate, chopped

White chocolate cream

  • 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

Peppermint frosting

  • 2 1/4 cups sugar
  • 1/2 cup water
  • 3 large egg whites
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon pure peppermint extract

Preparation

Cake – Can be made 1 day ahead

  • Preheat to 350°F. Butter two 9-inch-diameter cake pans. 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.

Dark chocolate ganache – Can be made 1 day ahead

  • Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

white chocolate cream

  • Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours.

  • Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. Cover and chill. Rewhisk to thicken, if necessary, before using.

  • Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

Peppermint frosting

  • Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. 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. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.

  • Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls or crushed candy canes over top and sides. Cover with cake dome; chill.

Click on the link below to view the original recipe at Bon Appetit!

http://www.bonappetit.com/recipes/2008/12/devils_food_layer_cake_with_peppermint_frosting

Posted by on December 8th, 2010