DEVIL'S FOOD CAKE WITH PEPPERMINT FROSTING
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Provided by Claudia Fleming
Categories Cake Mixer Chocolate Dessert Bake Christmas Kid-Friendly Family Reunion Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 26
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. 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. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
- For dark chocolate ganache:
- 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. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
- For 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. DO AHEAD: Can be made 1 day ahead. Chill.
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. 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.
- For 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 over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.
PEPPERMINT LAYER CAKE WITH CANDY CANE FROSTING
This white layer cake with gooey peppermint-flavored frosting and crushed candy canes is a project but so worth it. Try it for the holidays for an extra festive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
- Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
- In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
- Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
- Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
- Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.
DEVILS FOOD 4 LAYER CAKE WITH PEPPERMINT FROSTING
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!!!
Provided by Flavor VIsion
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F Butter two 9-inch-diameter cake pans with 2-inch-high sides. 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. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
- For dark chocolate ganache:.
- 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. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
- For 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. DO AHEAD: Can be made 1 day ahead. Chill.
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. 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.
- For 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 over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.
Nutrition Facts : Calories 1563.2, Fat 89.1, SaturatedFat 54.5, Cholesterol 349.1, Sodium 732.7, Carbohydrate 187.6, Fiber 5.6, Sugar 140.6, Protein 16.4
DEVIL'S FOOD CAKE WITH FLUFFY FROSTING
The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
- Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
- Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
- In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
- Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.
Nutrition Facts : Calories 560 g, Fat 25 g, Fiber 3 g, Protein 8 g, SaturatedFat 15 g
DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING
This showstopping cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. To give the final product pastry-shop flair, set a pile of chocolate curls in the center. Or lean chocolate shards against each other, teepee style I saw a photo, a mighty beautiful one, of this cake and it was like I was mesmerized! We will use it for the Christmas Dinner that we have for the resident's and all of their family members. Bon Apetit Magazine, Cover Photo, December 2008.Recipe by pastry chef, Claudia Fleming, co-owner of The North Fork Table & Inn in New York.
Provided by Manami
Categories < 4 Hours
Time 2h10m
Yield 1 4 LAYER CAKE
Number Of Ingredients 22
Steps:
- PREPARE CAKE:.
- Position rack in center of oven; preheat to 350°F
- Butter two 9-inch-diameter cake pans with 2-inch-high sides.
- Dust pans with flour; tap out excess.
- Whisk flour, baking powder, baking soda, salt and sugar 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.
- *(Can be made 1 day ahead. Wrap in foil; store at room temperature.)
- PREPARE DARK CHOCOLATE GANACHE:.
- 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.
- **(Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.)
- PREPARE WHITE CHOCLATE 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.
- ***(Can be made 1 day ahead. Chill).
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form.
- ****(Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.)
- ASSEMBLING THE CAKE:.
- 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.
- PREPARE 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 over top and sides.
- ***** (DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.).
- E N J O Y !
Nutrition Facts : Calories 12505.4, Fat 712.5, SaturatedFat 435.6, Cholesterol 2792.8, Sodium 5861.4, Carbohydrate 1500.5, Fiber 44.7, Sugar 1124.8, Protein 130.9
DEVILS FOOD CAKE
Make and share this Devils Food Cake recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h15m
Yield 1 large cake
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, soda, cocoa, and salt into a large mixing bowl.
- Stir in the sugar.
- Lightly beat the eggs, milk and vanilla.
- Add to the mixing bowl, then add the oil and coffee.
- Beat until a smooth batter is formed.
- Pour batter into a greased and lined 23cm square tin.
- The batter will be thin.
- Bake at 180°C degrees for about 1 hour or until the cake springs back when lightly touched.
- Leave in tin 5 minutes before turning on to a cooling rack.
- When cold dust with icing sugar or ice with your favourite frosting.
Nutrition Facts : Calories 2872.6, Fat 136.3, SaturatedFat 26.6, Cholesterol 457.2, Sodium 5484.5, Carbohydrate 377.9, Fiber 21, Sugar 152.6, Protein 55.1
DEVIL'S FOOD CAKE WITH BLACK PEPPER BUTTERCREAM
Like all the best devil's food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture. In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides. With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress. And you can make it in stages. The frostings can be made up to a week ahead and stored in the refrigerator. Bring them to room temperature and briefly beat with an electric mixer before assembling the cake. The cake layers themselves can be baked a day ahead. Store them, well-wrapped, at room temperature.
Provided by Melissa Clark
Categories project, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Make the cake: Heat oven to 350 degrees. Grease 3 8-inch round baking pans, line the bottoms of each with a round of parchment paper and grease the paper. Use a little cocoa powder to coat the insides of the pans, rotating pans so the cocoa comes up the sides, then tap out excess.
- In a small bowl, whisk together cocoa powder and 2/3 cup boiling water. Whisk in milk. In a separate bowl, whisk together cake flour, baking soda, baking powder and salt.
- In a large mixing bowl fitted with the paddle attachment, beat butter and sugar until fluffy. Beat in eggs 1 at a time, until incorporated. Beat in vanilla. With the mixer running on low speed, beat in a third of the dry ingredients, followed by half the cocoa mixture. Add remaining portions, alternating between two mixtures. Beat until smooth.
- Divide batter evenly among prepared pans. Bake until the centers of the cakes are firm to the touch, 30 to 40 minutes. Cool cakes in their pans on a wire rack for 10 minutes; turn them out onto the rack to cool completely. (Peel off parchment paper if it sticks to the cakes.)
- Make the buttercream: Fill a medium pot halfway with water (or use a double-boiler) and bring to a simmer. In a heatproof bowl that fits over pot, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar dissolves and mixture reaches 140 degrees on a candy or instant-read thermometer, about 5 minutes.
- Using an electric mixer, whip until completely cooled and thick, about 5 minutes. Beat in butter a little at a time, until the frosting is smooth and spreadable. Beat in vanilla bean seeds and pepper.
- Using a serrated knife, slice each cake in half horizontally. Place one bottom layer on a large platter or cake stand. Top evenly with a thin layer of buttercream. Repeat, alternating between cake and frosting, ending with a layer of cake. Cover cake loosely with plastic wrap and refrigerate while you prepare fudge frosting. (Cake can rest in the refrigerator for up to 1 day.)
- Make the frosting: In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting over the top and sides of the cake.
TURN OF THE CENTURY MINTED DEVIL'S FOOD LAYER CAKE
Turn-of-the-century cooks thought the original of this dense, chocolaty cake was so wickedly rich and sinfully delicious that it just had to be bad. So they named it after the devil himself. The first recipe for it appeared in 1905, and it's been around ever since. We've freshened up the devil with a little lift of mint.
Yield Serves 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350° F. Butter two 9-inch square cake pans with 2-inch-high sides. Line bottoms with waxed paper. Butter and flour waxed paper. Bring 3/4 cup water to simmer in saucepan. Place cocoa in small bowl. Gradually whisk in hot water. Whisk in buttermilk and extract. Mix flour and baking soda in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until light. Add eggs 1 at a time, beating well after each addition. Add dry ingredients alternately with cocoa-buttermilk mixture in 2 batches each, beating just until combined. Divide batter between prepared cake pans. Sprinkle with chocolate chips. Bake until tester inserted into center of each cake comes out with some moist crumbs attached, about 20 minutes. Cool cakes in pans on racks 15 minutes. Run small sharp knife around pan sides to loosen cakes. Turn out cakes onto foil-lined racks. Carefully peel paper from cakes and cool completely. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Bring whipping cream and corn syrup to simmer in heavy large saucepan. Reduce heat to low. Add chocolate; whisk until smooth and melted. Stir in peppermint extract. Refrigerate until mixture just thickens to spreading consistency, stirring frequently, about 2 hours. Place 1 cake layer on platter. Spread 2 cups frosting over. Top with second cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and sides of cake. (Can be prepared 8 hours ahead; cover with cake dome and let stand at room temperature.) Garnish cake with mint leaves.
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- Preheat the oven to 350°F. Lightly grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" pan., In a large mixing bowl, beat together the butter, sugar, and salt until fluffy and light, beating for at least 5 minutes., In a separate bowl, whisk together the flour, cocoa, and baking powder.
- If lumps remain, sift the mixture., Add the eggs to the butter mixture one at a time, beating well after each addition., Mix together the milk or water and the vanilla., Add one-third of the flour mixture to the batter, then add half the milk, another third of the flour, the remaining milk, and the remaining flour, stirring to combine after each addition.
- Divide the batter evenly between the prepared pans., Bake the cake(s) for 30 to 35 minutes (a bit longer for the 9" x 13" cake), until a cake tester or toothpick inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan., Remove the cake(s) from the oven, cool them for 5 to 10 minutes, then remove them from their pans (leave the 9" x 13" cake in the pan, for easiest serving).
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