Devils Food Layer Cake With Peppermint Frosting Recipes

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DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING



Devil's Food Cake with Cream Cheese Frosting image

What's black and white and delicious all over? This double-decker chocolate cake with cream cheese frosting.

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/4 cup milk
2 cups plus 2 tablespoons granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
Two 8-ounce packages cream cheese, at room temperature
2 sticks (1 cup) unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/4 cup cold heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
  • Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
  • Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
  • Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
  • Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
  • Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

DEVIL'S FOOD CAKE WITH PEPPERMINT FROSTING



Devil's Food Cake with Peppermint Frosting image

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

Cake:
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
Dark chocolate ganache:
1 1/3 cups heavy whipping cream
2 tablespoons light corn syrup
14 ounces bittersweet chocolate, chopped
White chocolate cream:
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
Peppermint frosting:
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

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.

DEVIL'S FOOD CAKE WITH BLACK PEPPER BUTTERCREAM



Devil's Food Cake With Black Pepper Buttercream image

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

10 tablespoons/140 grams unsalted butter, softened, more for greasing pans
2/3 cup/70 grams unsweetened natural (not Dutch-processed) cocoa powder, more for pans
3/4 cup/180 milliliters whole milk
2 cups/200 grams cake flour
1 1/2 teaspoons/10 grams baking soda
1/2 teaspoon/3 grams baking powder
1/2 teaspoon/3 grams kosher salt, more as needed
1 3/4 cups/350 grams granulated sugar
3 large eggs
2 teaspoons/10 milliliters vanilla extract
5 large egg whites
1 cup/200 grams granulated sugar
Large pinch kosher salt
3 sticks plus 2 tablespoons/365 grams unsalted butter, softened
1 vanilla bean pod, split lengthwise, seeds scraped
1 teaspoon/5 grams coarsely ground black pepper
1 1/2 cups/300 grams granulated sugar
1 cup/240 milliliters heavy cream
Pinch kosher salt
6 ounces/170 grams unsweetened chocolate, coarsely chopped
8 tablespoons/112 grams unsalted butter, diced
2 teaspoons/10 milliliters vanilla extract

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.

DEVIL'S FOOD CAKE WITH FLUFFY FROSTING



Devil's Food Cake with Fluffy Frosting image

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

3 sticks unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
3/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
3 3/4 cups sugar, divided
4 large eggs, plus 5 large egg whites, room temperature, divided
5 teaspoons pure vanilla extract, divided
1 tablespoon corn syrup

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



Devil's Food Layer Cake With Peppermint Frosting image

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

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 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, finely chopped (such as Lindt or Perugina)
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

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 4 LAYER CAKE WITH PEPPERMINT FROSTING



Devils Food 4 Layer Cake With Peppermint Frosting image

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

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 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, finely chopped (such as Lindt or Perugina)
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

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

TURN OF THE CENTURY MINTED DEVIL'S FOOD LAYER CAKE



Turn of the Century Minted Devil's Food Layer Cake image

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

3/4 cup water
3/4 cup unsweetened cocoa powder
1/2 cup buttermilk
1/2 teaspoon peppermint extract
2 1/2 cups sifted cake flour
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups firmly packed brown sugar
3 large eggs
34 semisweet chocolate chips
3 cups whipping cream
1/2 cup dark corn syrup
1 1/2 pounds semisweet chocolate, chopped
1/2 teaspoon peppermint extract
Fresh mint leaves

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.

RED DEVIL'S FOOD CAKE WITH LEMON FROSTING



Red Devil's Food Cake with Lemon Frosting image

This is a yummy chocolate cake that is my go-to cake. I've made it since I was a little girl, learning how to cook. I always double the recipe for the frosting if I make it into a layer cake.

Provided by Marcia Smith Mann

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h31m

Yield 16

Number Of Ingredients 15

½ cup milk
1 tablespoon white vinegar
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
5 tablespoons butter
2 eggs
2 ounces chopped chocolate
1 teaspoon vanilla extract
½ cup butter
1 egg yolk
1 cup confectioners' sugar
1 tablespoon lemon juice, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir milk and vinegar together in a small bowl to make sour milk. Sift flour, baking powder, baking soda, and salt together in a separate bowl.
  • Beat white sugar and 5 tablespoons butter together in a large bowl with an electric mixer until light and fluffy. Add 2 eggs; beat until smooth. Beat in portions of sour milk and flour mixture alternately until smooth batter forms.
  • Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 1 to 3 minutes. Stir melted chocolate and vanilla extract into batter. Pour batter into prepared baking dish.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
  • Beat 1/2 cup butter in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolk; gradually beat in confectioners' sugar until light and fluffy. Mix in lemon juice until smooth frosting forms. Frost cake with frosting when cake has completely cooled.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 31.8 g, Cholesterol 61.5 mg, Fat 11.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 6.9 g, Sodium 276.3 mg, Sugar 22.9 g

DEVIL'S FOOD CAKE WITH BLACK PEPPER BOILED ICING



Devil's Food Cake with Black Pepper Boiled Icing image

Crunchy roasted cocoa nibs give this cake an unforgettable texture; pepper-flecked icing adds a slightly punchy finish. The recipe comes from chef Kierin Baldwin of New York's The Dutch restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch round layer cake

Number Of Ingredients 24

Nonstick cooking spray
3/4 cup unsweetened cocoa powder
1 large egg
1 large egg white
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup plus 1 tablespoon cake flour (not self-rising)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/4 cups packed dark-brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 teaspoon vanilla paste or pure vanilla extract
1/4 teaspoon coarse salt
1/4 cup plus 2 tablespoons buttermilk
2 tablespoons cocoa nibs
1 tablespoon finely ground espresso beans
Chocolate Crumb Base
Black Pepper Icing
3 1/4 ounces bittersweet chocolate (60 to 64 percent cacao), chopped
1/4 teaspoon coarse salt
1 cup heavy cream, divided
1 teaspoon unflavored gelatin
2 tablespoons sugar, divided
3 large egg yolks
1/4 cup creme fraiche

Steps:

  • Make the filling: In the bowl of an electric mixer, combine chocolate and salt; set aside. Place 1 tablespoon heavy cream in a small bowl; sprinkle gelatin over cream and let stand until softened, about 10 minutes.
  • Meanwhile, place remaining 3/4 cup plus 3 tablespoons heavy cream and 1 tablespoon sugar in a small saucepan and bring to a simmer over medium heat, stirring, until sugar has dissolved. In a medium bowl, whisk together egg yolks and remaining tablespoon sugar. Gradually whisk hot cream mixture into egg mixture. Return cream mixture to saucepan and place over medium heat; cook, whisking constantly, until mixture is thickened and coats the back of a spoon, about 3 minutes. Remove from heat.
  • Stir gelatin mixture into cream mixture. Strain gelatin mixture into bowl with chocolate mixture; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in creme fraiche. Attach bowl to electric mixer fitted with the whisk attachment and beat filling until well combined, about 2 minutes. Cover with plastic wrap, pressing down on the surface of the filling to prevent a skin from forming. Transfer to refrigerator and let chill overnight.
  • Make the cake: Preheat oven to 350 degrees. Spray the bottom and sides of three 9-inch round cake pans with cooking spray. Line bottom of pans with parchment-paper rounds; set aside.
  • Sift cocoa powder into a medium bowl; whisk in egg and egg white. Gradually whisk in 1/4 cup plus 2 tablespoons lukewarm water; continue whisking until smooth. Set aside. In another medium bowl, whisk together both flours, baking soda and baking powder; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together brown sugar, butter, vanilla, and salt, until smooth, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually beat cocoa mixture into butter mixture. Add flour mixture in three additions, alternating with buttermilk, and mixing well after each addition. Fold in cocoa nibs and ground espresso.
  • Divide batter evenly among prepared cake pans; smooth tops. Transfer to oven and bake until a cake tester inserted into the center of each comes out clean, about 17 minutes. Transfer pans to wire rack and let cool completely before inverting cakes onto wire racks. At this point, cakes can be wrapped individually in plastic wrap and kept at room temperature for up to 1 day. Transfer cake layers to freezer; freeze until firm before frosting.
  • Assemble: Place Chocolate Crumb Base on a cake plate; using an adjustable cake ring as a guide, top with 1 layer of cake. Stir filling to loosen and spread half (about 1 cup) over layer; top with a second layer, followed by remaining filling. Top with remaining layer of cake. Transfer to refrigerator and let chill for 1 hour.
  • Spoon icing over top of cake; smooth over top and sides, swirling decoratively. If desired, use a kitchen torch to brulee frosting in several spots. Cake can be served immediately or covered with a cake dome and kept chilled for up to 1 day; let stand at room temperature for 1 hour before serving.

More about "devils food layer cake with peppermint frosting recipes"

DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING - BON …
devils-food-layer-cake-with-peppermint-frosting-bon image
2008-11-04 Step 1. 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 …
From bonappetit.com
4.2/5 (19)
Author Claudia Fleming
Servings 10-12
  • 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.
  • 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.
  • 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.


DEVIL'S FOOD CAKE WITH 7 MINUTE FROSTING - FOOD FOLKS …
devils-food-cake-with-7-minute-frosting-food-folks image
2021-01-30 In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside. In a stand mixer fitted with a paddle attachment, or with handheld beaters, beat butter on medium speed until smooth, about 2 …
From foodfolksandfun.net


DEVIL'S FOOD CAKE WITH PEPPERMINT FROSTING RECIPE
devils-food-cake-with-peppermint-frosting image
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, …
From cookeatshare.com


ONE BOWL DEVIL'S FOOD LAYER CAKE WITH MILK CHOCOLATE …
one-bowl-devils-food-layer-cake-with-milk-chocolate image
2017-08-15 In a 3 quart stainless steel pot, warm the cream over medium heat. When bubbling hard around the edges, pour over chocolate in the bowl of a stand mixer. Whisk by hand until smooth, stir in the salt, and set aside until no …
From cloudykitchen.com


DEVIL'S FOOD CAKE | TOLL HOUSE® - BAKING AND SAVORY RECIPES
Pour batter into prepared pans. Step 3. Bake for 25 to 30 minutes or until wooden pick inserted in centers come out clean. Cool in pans for 15 minutes; invert onto wire racks to cool completely. Step 4. Bring cream, butter and remaining 3 tablespoons sugar to a simmer in medium, heavy-duty saucepan, stirring until butter melts.
From verybestbaking.com


DEVIL'S FOOD CAKE - KING ARTHUR BAKING
Instructions. 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.
From kingarthurbaking.com


CHOCOLATE PEPPERMINT DEVIL'S FOOD CAKE - MARLA MERIDITH
2009-12-25 A Devils Food Layer Cake with Peppermint Frosting. It was a challenge. I had just finished a series of baking classes at my favorite Blackmarket Bakery in the OC. I was feeling very ambitious and I had the guts to go for it. Since that cake was a success, she asked me to make the cake for the 2009 Christmas party.
From marlameridith.com


DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING
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 ...
From rachelsbestrecipes.blogspot.com


DEVIL'S FOOD CAKE RECIPE (WITH CHOCOLATE BUTTERCREAM FROSTING)
2019-10-23 Instructions. Heat oven to 350°F. Grease and flour (or spray with baking spray) bottom and sides of three 8-inch round cake pans. First, make the cake: In a large mixing bowl using an electric hand mixer, beat 3/4 cup butter, sugar and 1/2 teaspoon salt a good 5 minutes on medium speed until very fluffy and light.
From girlversusdough.com


DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING
1 1/2 tsp pure peppermint extract Peppermint Frosting 2 1/4 c. sugar 1/2 c. water 3 large egg whites 1 tsp light corn syrup 1/2 tsp pure peppermint extract Bittersweet chocolate curls Cake: Position rack in center of oven; preheat to 350. Butter two 9-inch-diameter cake pans with 2-inch-high sides. (I didn't have those with high sides, so I ...
From carrieleap.blogspot.com


SEARCHABLE RECIPE DATABASE - DEVIL'S FOOD LAYER CAKE WITH …
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. Peppermint Frosting: Combine sugar, 1/2 c. 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 ...
From directaccessrecipes.com


ONE-BOWL DEVIL’S FOOD LAYER CAKE WITH MILK CHOCOLATE FROSTING
Frosting: In a 3-quart stainless steel saucier, warm the cream over medium heat. When bubbling hard around the edges, pour over chocolate in the bowl of a stand mixer. Whisk by hand until smooth, stir in the salt, and set aside until no longer steaming. Cover and refrigerate six hours, or until thick and cold, around 45ºF.
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DEVIL'S FOOD CAKE WITH PEPPERMINT FROSTING - SIDE DISH RECIPES
Devil's Food Cake with Peppermint Frosting might be just the dessert you are searching for. One portion of this dish contains roughly 12g of protein, 62g of fat, and a total of 989 calories. This recipe serves 12. This recipe covers 19% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good ...
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CLASSIC DEVILS FOOD CAKE - VINTAGE RECIPE - ANDIANNE
2022-03-29 Add in other ingredients according to the recipe below. Melt chocolate and hot water together. Stir into cake batter and bake for 25 minutes. Let the cakes cool. Now make the frosting by heating sugar, water and chocolate on the stove. Cream powdered sugar with melted chocolate, milk and butter with hand mixer.
From andianne.com


OLD FASHIONED DEVIL’S FOOD CAKE WITH BOILED ICING
2021-03-05 Preheat oven to 350℉. Grease and flour or line with parchment a 10-inch round cake pan with 3-4 inch sides. Set aside. Sift together flour, soda, and salt. Set aside. In a large mixing bowl cream butter, cocoa, and sugar for 3-4 minutes. Add eggs one at a time and vanilla and beat until smooth and creamy.
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DEVIL'S FOOD CAKE - COUNTRYSIDE CRAVINGS
2020-10-13 Preheat oven to 350°F. Line two 9" cake pans with parchment paper, grease the sides, and set aside. Whisk the flour, cocoa powder, baking soda, baking powder, salt together in a large bowl; set aside. Using a handheld or stand mixer fitted with a whisk attachment beat the eggs on medium just until combined.
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DEVILS FOOD CAKE WITH PEPPERMINT FROSTING ON BAKESPACE.COM
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 ...
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DEVIL'S FOOD CAKE RECIPE 9X13 - THERESCIPES.INFO
Devils Food Snack Cake Recipes hot www.tfrecipes.com. Sugar. 16.9 g. Steps: Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans. In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly. Cream together the sugar and the eggs until light ...
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DEVIL’S FOOD LAYER CAKE | WILLIAMS SONOMA
2021-03-30 Place 1 cake layer, bottom side up, on a cake plate. Using an icing spatula, spread the top of the layer with a generous 1/2 cup of the frosting. Place the second layer, top side down, on top of the first layer. Frost the top and then the sides with the remaining frosting. Slice the cake into thick wedges and serve. Serves 10. Variation: For ...
From williams-sonoma.com


DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING
Mar 14, 2020 - Devil's Food Layer Cake with Peppermint Frosting Recipe. Mar 14, 2020 - Devil's Food Layer Cake with Peppermint Frosting Recipe . Mar 14, 2020 - Devil's Food Layer Cake with Peppermint Frosting Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


OLD-FASHIONED DEVIL'S FOOD CAKE - BAKER BY NATURE
2021-02-09 Preheat oven to 350 degrees (F). Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside. In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt.
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DEVILS FOOD 4 LAYER CAKE WITH PEPPERMINT FROSTING RECIPE
Devils food 4 layer cake with peppermint frosting is the best recipe for foodies. It will take approx 90 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make devils food 4 layer cake with peppermint frosting at your home.. The ingredients or substance mixture for devils food 4 layer cake with peppermint frosting recipe that are …
From webetutorial.com


DEVIL'S FOOD CUPCAKES WITH PEPPERMINT MARSHMALLOW FROSTING …
The Devil’s Food Cake recipe produces cupcakes that bake flat, or with only a small dome. This is a sign that the batter has the proper amount of structure. PRO TIP. The chocolate glaze for these cupcakes is a homemade version of the store-bought chocolate sauce that hardens when poured over ice cream. The coconut oil makes the chocolate more ...
From thefeedfeed.com


DEVIL’S FOOD LAYER CAKE | WILLIAMS SONOMA
To make the cake, preheat an oven to 350°F. Lightly butter two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper. Dust the pans with flour, tapping out the excess. In a small heatproof bowl, whisk together the boiling water and cocoa powder until smooth. Let cool completely.
From williams-sonoma.ca


21 IRRESISTIBLE RECIPES USING LEFTOVER BREWED COFFEE | ALLRECIPES
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DEVIL’S FOOD CAKE WITH 7-MINUTE FROSTING - THE TIMELESS BAKER
2021-02-13 For the cake. Preheat oven to 350° F and place oven rack in the middle of oven. Cut parchment paper to size of cake pans and place in bottom of cake pans. Grease pans with a baking spray or with softened butter. Sift the cake flour, baking soda, baking powder and salt together in a large bowl.
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DEVIL'S FOOD CAKE RECIPE WITH WHITE FROSTING
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DEVIL'S FOOD CAKE WITH VANILLA FROSTING RECIPE - THE SPRUCE EATS
2021-07-25 In mixing bowl, blend the sugar and cocoa with melted shortening. Add beaten eggs; stir to mix well. Blend in hot coffee and food coloring. Combine the flour, salt, baking soda, and baking powder; blend well. In a cup, combine buttermilk or the buttermilk substitute and 1 teaspoon of vanilla.
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DEVIL'S FOOD CAKE WHITE FROSTING RECIPE: OPTIMAL RESOLUTION LIST ...
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DEVILS FOOD 4 LAYER CAKE WITH PEPPERMINT FROSTING - LUNCH RECIPES
Devils Food 4 Layer Cake With Peppermint Frosting might be just the dessert you are searching for. One serving contains 12023 calories, 148g of protein, and 753g of fat. This recipe covers 86% of your daily requirements of vitamins and minerals. This recipe serves 1. Head to the store and pick up baking powder, chocolate cream, sugar, and It ...
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