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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 tablespoon light corn syrup
• 1/2 teaspoon pure peppermint extract
• Bittersweet chocolate curls

Description

This Cake Was In The December 2008 Issue Of Bon Appetit. It's Very Time Consuming But I Wanted To Try It For The Holidays. The Cake Is Better The Next Day, Once The Flavors Have…

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