Heaven & Hell Cake

Updated at: Thu, 17 Aug 2023 12:58:21 GMT

Step 1

Ganache

Step 2

Place the chocolate in a medium-sized bowl and set aside.

Step 3

Bring cream to a boil in a small saucepan and when it begins to bubble up, pour over the chocolate and let sit for 5 minutes. Gently stir, starting in the middle and working your way outward, until the cream and chocolate are completely mixed. Cover with plastic wrap and set aside. Let the ganache sit at room temperature over night.

Step 4

Angel Food Cake

Step 5

Preheat oven to 325F (160C) and line the bottom of a 10? round cake pan with ungreased parchment paper.

Step 6

In a medium bowl, sift together confectioners’ sugar, flour and cornstarch. Set aside.

Step 7

In a large bowl, beat egg whites, cream of tartar, and salt until frothy. Increase speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form.

Step 8

Sift half of the flour mixture over egg whites and fold until just combined. Sift over the remaining half of the flour mixture and gently fold until no streaks remain.

Step 9

Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.

Step 10

Devil's Food Cake

Step 11

Preheat oven to 350F (175C). Grease a 10? round cake pan with shortening and dust with flour to coat. Shake out excess flour and set pan aside.

Step 12

In a medium bowl, whisk together flour, cornstarch, baking soda, salt, and baking powder. Set aside.

Step 13

In another medium bowl, whisk the coffee and cocoa powder until smooth. Set aside.

Step 14

In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition.

Step 15

Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely.

Step 16

Peanut Butter Mousse

Step 17

In a large bowl, beat cream cheese, peanut butter, and confectioners’ sugar on medium speed until smooth and fluffy, about 3 minutes.

Step 18

Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten, then fold in remaining 2/3rds. Cover and chill until ready to use.

Step 19

Assembly

Step 20

Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil’s food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil’s food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours.

Step 21

Stir ganache. Refrigerate if necessary to thicken up. Use an offset spatula and bench scraper to frost the ganache onto the cake. Top with chocolate curls and pipe a shell border around the top and bottom. Refrigerate the cake for 2 hours before slicing.

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