Heavenly Dark Chocolate Peppermint Layer Cake
Indulge in the rich decadence of this Heavenly Dark Chocolate Peppermint Layer Cake. With four luscious layers of moist devil's food cake complemented by velvety dark chocolate ganache and a creamy white chocolate filling, each bite is a chocolate lover's dream. Topped with a fluffy and delightful marshmallowy peppermint frosting, this cake is perfect for festive celebrations or any special occasion. As each layer comes together, you'll experience a symphony of chocolate richness and refreshing peppermint that will leave your guests raving. This recipe, inspired by a Bon Appétit classic from December 2008, is truly heavenly!
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
all-purpose flour
2 2/3 cups (sifted)
baking powder
1 tablespoon
baking soda
1 teaspoon
salt
1 teaspoon
sugar
2 1/4 cups
unsalted butter
1 cup (room temperature)
large eggs
3
large egg yolk
1
unsweetened cocoa powder
1 1/4 cups (sifted)
ice water
2 cups
heavy whipping cream
1 1/3 cups
light corn syrup
2 tablespoons
bittersweet chocolate
14 ounces (chopped)
high-quality white chocolate
12 ounces (finely chopped)
heavy whipping cream
3 cups (chilled, divided)
pure peppermint extract
1 1/2 teaspoons
sugar
2 1/4 cups
water
1/2 cup
large egg whites
3
light corn syrup
1 tablespoon
pure peppermint extract
1/2 teaspoon
bittersweet chocolate curls
(for decoration)
Instructions
1
Begin by preparing the cake. Preheat your oven to 350°F and position the rack in the center. Grease two 9-inch round cake pans with butter and dust them with flour, tapping out any excess.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the sugar and softened butter until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is well-combined before adding the next. Incorporate the egg yolk and mix thoroughly.
3
Sift the cocoa powder into the batter and mix until fully integrated. Gradually alternate adding the dry flour mixture and ice water into the batter, starting and ending with the flour. Make sure not to overmix; blend until just smooth.
4
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely. They can be made a day ahead; just wrap in foil and store at room temperature.
5
Next, prepare the dark chocolate ganache. In a small saucepan, heat the cream and corn syrup until just simmering. Remove from heat, add the chopped bittersweet chocolate, and whisk until the mixture is smooth and glossy. Transfer to a small bowl and chill until it reaches a spreadable consistency, approximately 1 hour.
6
Now, for the white chocolate cream, place the finely chopped white chocolate in a large heatproof bowl. Heat 1 cup of cream until simmering and pour it over the chocolate. Let it sit for 1 minute, then whisk until completely smooth. Add the peppermint extract, cover, and chill in the refrigerator until thickened, at least 4 hours.
7
Once the white chocolate mixture is chilled, add 2 cups of chilled heavy whipping cream to the bowl and beat until soft peaks form. This mixture can also be made 3 hours in advance. Before using, rewhisk as necessary.
8
Carefully slice each cooled cake in half horizontally to create a total of four layers. Arrange the first layer on a serving platter, cut side up. Spread 1/3 of the dark chocolate ganache over the top, followed by dollops of the white chocolate cream, spreading it evenly to the edges. Add the second layer, cut side down, and repeat the process with another 1/3 of ganache and white chocolate cream. Do the same for the third layer, finishing with the fourth layer, cut side down. Place the assembled cake in the refrigerator to chill while you make the frosting.
9
To prepare the peppermint frosting, combine sugar, 1/2 cup water, egg whites, and corn syrup in the bowl of a heavy-duty stand mixer. Whisk gently to blend. Place this bowl over a saucepan of simmering water, whisking continuously for 8 to 9 minutes until the mixture becomes thick and glossy, resembling marshmallow crème. Add the peppermint extract, then remove from heat.
10
Attach the bowl to the stand mixer fitted with the whisk attachment, and beat on high speed until the frosting is cool to the touch and stands in stiff peaks, about 7 to 8 minutes.
11
Quickly spread the peppermint frosting over the top and sides of the chilled cake using an offset spatula. Decorate with bittersweet chocolate curls on top and along the sides. For best results, let the cake chill covered in a cake dome for up to a day before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of the Heavenly Dark Chocolate Peppermint Layer Cake?
The cake features rich dark chocolate, decadent ganache, and refreshing peppermint throughout the filling and frosting.
How many layers does this cake have?
This recipe creates a tall four-layer cake by slicing two 9-inch cakes in half horizontally.
What is the recommended oven temperature for baking the cake layers?
The oven should be preheated to 350 degrees Fahrenheit with the rack positioned in the center.
What size cake pans are required for this recipe?
You will need two 9-inch round cake pans, greased and dusted with flour.
Can the cake layers be prepared in advance?
Yes, the cake layers can be made one day ahead; store them wrapped in foil at room temperature.
How long should the cakes cool before being removed from the pans?
Allow the cakes to cool in their pans for 15 minutes before transferring them to a wire rack.
What ingredients are used to make the dark chocolate ganache?
The ganache is made from heavy whipping cream, light corn syrup, and chopped bittersweet chocolate.
How long does the ganache need to chill before it can be spread?
The ganache should be chilled for approximately 1 hour until it reaches a spreadable consistency.
What is the secret to the white chocolate cream filling?
The secret is chilling a mixture of white chocolate and cream for 4 hours before beating it with additional chilled heavy cream to form soft peaks.
How is the peppermint flavor incorporated into the filling?
Pure peppermint extract is added to the white chocolate cream mixture before it is chilled and whipped.
What type of chocolate is recommended for the filling and ganache?
The recipe calls for 14 ounces of bittersweet chocolate for the ganache and 12 ounces of high-quality white chocolate for the cream.
How many eggs are used in the cake batter?
The batter requires three large eggs plus one additional large egg yolk.
What liquid is used to provide moisture to the devil's food cake batter?
Two cups of ice water are gradually added to the batter to ensure proper consistency and moisture.
How do you achieve the marshmallowy texture of the peppermint frosting?
The frosting is cooked over a saucepan of simmering water while whisking for 8 to 9 minutes until thick and glossy.
What ingredients are in the peppermint frosting?
The frosting consists of sugar, water, egg whites, light corn syrup, and pure peppermint extract.
How long should you beat the frosting after removing it from the heat?
Beat the frosting on high speed for 7 to 8 minutes until it is cool and stands in stiff peaks.
How is the cake assembled?
The four layers are stacked with alternating spreads of dark chocolate ganache and dollops of white chocolate cream.
What should be used to decorate the exterior of the cake?
The cake is decorated with bittersweet chocolate curls on the top and along the sides.
How should the finished cake be stored?
The cake should be chilled and covered in a cake dome; it can be stored for up to one day before serving.
Does the recipe require sifting any ingredients?
Yes, both the all-purpose flour and the unsweetened cocoa powder should be sifted for the best results.
What is the approximate baking time for the cake layers?
The layers should bake for about 40 minutes, or until a toothpick comes out clean.
Can the white chocolate cream be prepared ahead of time?
The whipped cream mixture can be made 3 hours in advance and rewhisked briefly before using.
What type of cocoa is specified in the recipe?
The recipe specifies 1 1/4 cups of sifted unsweetened cocoa powder.
What tools are needed to make the frosting?
You will need a heavy-duty stand mixer with a whisk attachment and a saucepan for the simmering water bath.
Is the butter used in the cake room temperature?
Yes, the unsalted butter should be at room temperature to ensure it can be beaten until light and fluffy.
How much peppermint extract is used in total?
The recipe uses 1 1/2 teaspoons in the cream filling and 1/2 teaspoon in the frosting, totaling 2 teaspoons.
What inspired this specific cake recipe?
This recipe was inspired by a Bon Appetit classic from the December 2008 issue.
How should the frosting be applied?
Quickly spread the frosting over the top and sides using an offset spatula while the cake is chilled.
What ensures the cake layers are level?
The recipe suggests smoothing the tops of the batter with a spatula before baking to ensure even layers.
How many total cups of heavy whipping cream are used?
The recipe uses 1 1/3 cups for the ganache and 3 cups (divided) for the white chocolate filling, totaling 4 1/3 cups.