Heaven And Hell Cake With Peanut Butter Ganache

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 16
• 2/3 cup cake flour
• 1 cup powdered sugar
• 1 cup egg (about seven or eight)
• 1 pinch salt
• 1 teaspoon cream of tartar
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/2 cup cocoa powder
• 1 cup strong coffee
• 1/2 cup shortening
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 1/2 cups cake flour
• 3/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 12 ounces cream cheese
• 1 3/4 cups powdered sugar
• 2 cups peanut butter, at room temperature
• 3/4 cup heavy cream
• 2 lbs milk chocolate, chopped
• 2 cups cream

Recipe

• 1 angel food cake: preheat oven to 375°f.
• 2 cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
• 3 do not grease the pan or paper.
• 4 sift together the flour and powdered sugar and set aside.
• 5 place the egg whites in the bowl of a heavy duty mixer.
• 6 beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
• 7 increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
• 8 when egg whites have stiff peaks, add vanilla and almond extract.
• 9 remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
• 10 gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
• 11 do not over bake or the cake will sink in the center.
• 12 devil's food cake: preheat oven to 350°f.
• 13 oil and flour a round 9-inch cake pan.
• 14 sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
• 15 set aside.
• 16 (might be more liquid than paste) combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
• 17 in a separate bowl, sift together the flour, salt, baking powder and baking soda.
• 18 alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
• 19 pour batter into prepared pan and bake for 30 minutes.
• 20 test for doneness.
• 21 peanut butter mousse: in the bowl of an electric mixer, whip the cream cheese until light and creamy.
• 22 gradually beat in the powdered sugar, then the peanut butter.
• 23 if mixture looks lumpy, add 2 tablespoons of heavy cream.
• 24 continue beating until thoroughly incorporated and fluffy.
• 25 transfer mixture to another bowl and set aside.
• 26 place heavy cream in the electric mixer bowl and whip until stiff.
• 27 carefully, but thoroughly, combine both mixtures; set aside.
• 28 ganache (frosting): in a saucepan, bring the cream to a boil and stir in the chocolate.
• 29 remove from heat, cover pan and let the chocolate melt.
• 30 whisk to combine thoroughly then let cool to room temperature.
• 31 assembling heaven and hell cake: when both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
• 32 place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top.
• 33 place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
• 34 continue layering until you have four layers of cake and three layers of mousse.
• 35 whisk the ganache and spread with a spatula over the top and sides to frost generously.
• 36 chill in the refrigerator for at least two hours before serving.
• 37 serve chilled; slice with a warm, wet knife.
• 38 recipe tip: slice thinly!
• 39 it's rich!