- 10
Ingredients
- 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
Preparation
Step 1
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.