Name: Devil's Food Cake with Peppermint Frosting
Yield: Makes 10 to 12 servings
Ingredients: 2⅔ cups all purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2¼ cups sugar; 1 cup (2 sticks) unsalted butter, room temperature; 3 large eggs; 1 large egg yolk; 1¼ cups unsweetened cocoa powder, sifted; 2 cups ice water; 1⅓ 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; 1½ teaspoons pure peppermint extract; 2¼ cups sugar; ½ cup water; 3 large egg whites; 1 tablespoon light corn syrup; ½ teaspoon pure peppermint extract; Bittersweet chocolate curls

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Photo by Kenji Toma

The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.

Recipe notes

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