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Layered Cake With Chocolate, Cream And Peppermint Frosting Part One

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This unique layered cake is prepared with all goodies like dark and white chocolate, chocolate cream and peppermint. It is ideal for celebrating any occasion at your home.
  All purpose flour 2 2⁄3 Cup (42.67 tbs)
  Baking powder 1 Tablespoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Unsalted butter 1 Cup (16 tbs), room temperature
  Eggs 3 Large
  Egg yolk 1 Large
  Unsweetened cocoa powder 1 1⁄4 Cup (20 tbs), sifted
  Ice water 2 Cup (32 tbs)
  Heavy whipping cream 1 1⁄3 Cup (21.33 tbs)
  Bittersweet chocolate 14 Ounce, chopped
  White chocolate 12 Ounce, finely chopped
  Heavy whipping cream 3 Cup (48 tbs), divided
  Sugar 2 1⁄4 Cup (36 tbs)
  Water 1⁄2 Cup (8 tbs)
  Egg whites 3 Large
  Light corn syrup 1 Tablespoon
  Peppermint extract 1⁄2 Teaspoon
  Bittersweet chocolate curls 1 Tablespoon

Reviewer’s Note:

Directions for Preparing the 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.

Directions for Preparing the 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.

Directions for preparing the 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. Re-whisk 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.

Directions for preparing the 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.

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Recipe Summary

Difficulty Level: 
If you wish to contemporize your classic cake, then what better way to ramp up its richness then layer it with multiple frostings. Jon-Marc shares an interesting cake recipe that combines a slew of goodies like white and dark chocolate, chocolate cream and peppermint. This multiple layered cake is indeed a cinch to make and tastes better than any confectionary delight. Try it to believe it.

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Average: 4.2 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1610 Calories from Fat 942

% Daily Value*

Total Fat 107 g164.8%

Saturated Fat 65.3 g326.4%

Trans Fat 0 g

Cholesterol 346.1 mg115.4%

Sodium 717 mg29.9%

Total Carbohydrates 170 g56.6%

Dietary Fiber 16.6 g66.3%

Sugars 107.1 g

Protein 24 g47.6%

Vitamin A 56.7% Vitamin C 3%

Calcium 41.8% Iron 51.9%

*Based on a 2000 Calorie diet


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Layered Cake With Chocolate, Cream And Peppermint Frosting Part One Recipe Video