DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING

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 !