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Heaven and Hell Cake

Author/Submitted by:
Servings: 16
Categories: Cakes / Chocolate / Desserts / Peanut Butter


Angel Food Cake:
2/3  cup  cake flour
1  cup  powdered sugar
1  cup  egg whites, (about seven or eight)
1  pinch  salt
1  teaspoon  cream of tartar
2/3  cup  sugar
1  teaspoon  vanilla
1/2  teaspoon  almond extract

Devil's Food Cake:
1/2  cup  cocoa powder
1  cup  coffee, strong
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

Peanut Butter Mousse:
12  ounces  cream cheese
1 3/4  cups  powdered sugar
2  cups  peanut butter, at room temperature
3/4  cup  heavy cream

Ganache (Frosting):
2  pounds  milk chocolate, chopped
2  cups  cream

1. ANGEL FOOD CAKE: Preheat oven to 375F. Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan. Do not grease the pan or paper.

2. Sift together the flour and powdered sugar and set aside. Place the egg whites in the bowl of a heavy duty mixer.

3. Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form. Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer. When egg whites have stiff peaks, add vanilla and almond extract.

4. 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.

5. Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown. Do not over bake or the cake will sink in the center.

6. DEVIL'S FOOD CAKE: Preheat oven to 350F. Oil and flour a round 9" cake pan.

7. Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. Set aside. (might be more liquid than paste)

8. Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed. In a separate bowl, sift together the flour, salt, baking powder and baking soda. Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.

9. Pour batter into prepared pan and bake for 30 minutes. test for doneness.

10. PEANUT BUTTER MOUSSE: In the bowl of an electric mixer, whip the cream cheese until light and creamy. Gradually beat in the powdered sugar, then the peanut butter. If mixture looks lumpy, add 2 Tablespoons of heavy cream.

11. Continue beating until thoroughly incorporated and fluffy. Transfer mixture to another bowl and set aside. Place heavy cream in the electric mixer bowl and whip until stiff.

12. Carefully, but thoroughly, combine both mixtures. Set aside.

13. GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate . Remove from heat, cover pan and let the chocolate melt. Whisk to combine thoroughly then let cool to room temperature.

14. 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. 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.

15. Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter Continue layering until you have four layers of cake and three layers of mousse. Whisk the ganache and spread with a spatula over the top and sides to frost generously.

16. Chill in the refrigerator for at least two hours before serving. Serve chilled; slice with a warm, wet knife.

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