Zutaten für Devils Food 4 Layer Cake With Peppermint Frosting
- All Purpose Flour
- 3 tsp baking powder
- 3 tsp baking soda
- 1 1/2 tsp salt
- Sugar
- 1 cup (2 sticks) unsalted butter
- 5 large eggs
- Egg Yolk
- 3/4 cup unsweetened cocoa powder
- Ice Water
- Heavy Whipping Cream
- 2 tbsp light corn syrup
- Bittersweet Chocolate
- 12 ounces white chocolate
- 1 tsp peppermint extract
- Water
- 3 large egg whites
- Chocolate curls (optional)
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Zubereitung von Devils Food 4 Layer Cake With Peppermint Frosting
- **Cake:**
- Preheat oven to 350°F (175°C). Grease and flour two 9x2 inch round cake pans.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then beat in 1 large egg yolk.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
- **Dark Chocolate Ganache:**
- In a small saucepan, heat 1 cup heavy cream and 2 tablespoons light corn syrup over medium heat until simmering.
- Remove from heat and whisk in 8 ounces finely chopped dark chocolate until smooth.
- Pour into a bowl and chill until firm enough to spread (about 1 hour).
- **White Chocolate Cream:**
- Place 12 ounces white chocolate in a large heatproof bowl.
- Heat 1 cup heavy cream in a saucepan until simmering. Pour over white chocolate and let stand for 1 minute.
- Whisk until smooth, then whisk in 1 teaspoon vanilla extract. Cover and chill for at least 4 hours, or until thickened.
- Once chilled, whip 2 cups heavy cream until stiff peaks form. Gently fold whipped cream into the chilled white chocolate mixture.
- **Assembly:**
- Using a long serrated knife, carefully cut each cake layer in half horizontally.
- Place one cake layer on a serving platter, cut-side up.
- Spread 1/3 of the ganache over the cake layer, followed by 2 cups of white chocolate cream. Spread evenly.
- Repeat layers with remaining cake layers, ganache, and cream, ending with a cake layer cut-side down.
- Chill the assembled cake while preparing the frosting.
- **Peppermint Frosting:**
- In a large bowl, whisk together 2 cups granulated sugar, 1/2 cup water, 3 large egg whites, and 1/4 cup light corn syrup.
- Set bowl over a saucepan of simmering water and whisk constantly until mixture resembles marshmallow creme (8-9 minutes).
- Whisk in 1 teaspoon peppermint extract.
- Remove from heat and beat with an electric mixer until thick (7-8 minutes).
- Quickly frost the cake with the peppermint frosting, using an offset spatula.
- Decorate with chocolate curls (optional). Chill before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
562g
Fat
272g
Carbs
62g
