Peppermint Devil's Food Cake
Want to know how to make the tasty treat featured on the cover of this month's issue?
Chef Erin Jeffers from Olive's Restaurant & Bar in East Grand Rapids shares the recipe for the to-die-for dessert!
Peppermint Devil's Food Cake:
Cake: 2 1/2 cups cake flour 3 cup sugar 1 cup Hershey Dark Cocoa Powder (extra for dusting) 1 TB baking soda 1 1/2 tsp baking powder 1 1/12 tsp kosher salt 1 1/2 cup buttermilk, well shaken 3/4 cup oil (canola or vegetable) 3 eggs, at room temperature 1 1/2 tsp vanilla extract 1 1/4 cups strong, hot coffee Preheat your oven to 350 F. Prepare three 8-inch cake pans by smearing a pat of butter over surface, and dusting with cocoa powder, or spray with nonstick. Sift together first six ingredients into the bowl of a stand mixer. Combine buttermilk through extract. Add to dry ingredients with the mixer on low, scraping the bowl with a spatula. Then add the coffee, also scraping the bowl to ensure even blending. Split between three pans. Tap pans gently on counter to release any air bubbles, then spin each pan once clockwise to properly distribute batter. Bake at 350 F for 32-40 minutes, turning once at 25 minutes. Cool thoroughly. Peppermint Icing: 1 cup butter, at room temperature 2 lb powdered sugar 1/4 tsp. peppermint extract (or to taste, if you prefer more) 1/2 cup milk In the bowl of a stand mixer, beat butter until fluffly and pale white. Gradually add sugar on a low speed, alternately with milk if/as needed. Add peppermint last. To Assemble: Trim cakes with a cake knife if preferred to ensure even levels. Spread a generous cup of icing between each layer, topping with another cake layer. Split the remaining icing into two bowls, setting one to the side. Spread the cake with a thin layer of icing, completely covering all surfaces- this will be your 'crumb coat,' to seal in all the cake crumbs. Place in the refrigerator for 15-20 minutes until icing sets up. Now, working out of the second bowl of icing, add a second, more decorative layer of icing. Serve immediately or refrigerate, covered tightly. Be sure to bring back to room temperature before serving to guests.
