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. Ingredients 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
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