Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Heaven and Hell Cake With Peanut Butter Ganache Recipe
    Lost? Site Map

    Heaven and Hell Cake With Peanut Butter Ganache

    Heaven and Hell Cake With Peanut Butter Ganache. Photo by TheRedneckHippie

    1/2 Photos of Heaven and Hell Cake With Peanut Butter Ganache

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    30 mins

    1 hr 20 mins

    Mirj's Note:

    A post by Claire inspired me to go off in search of this recipe. I haven't tried it yet, but will do so immediately!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Angel Food Cake

    Devils Food Cake

    Peanut Butter Mousse

    Ganache (Frosting)

    • 2 lbs milk chocolate, chopped
    • 2 cups cream


    1. 1
      ANGEL FOOD CAKE: Preheat oven to 375°F.
    2. 2
      Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
    3. 3
      Do not grease the pan or paper.
    4. 4
      Sift together the flour and powdered sugar and set aside.
    5. 5
      Place the egg whites in the bowl of a heavy duty mixer.
    6. 6
      Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
    7. 7
      Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
    8. 8
      When egg whites have stiff peaks, add vanilla and almond extract.
    9. 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. 10
      Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
    11. 11
      Do not over bake or the cake will sink in the center.
    12. 12
      DEVIL'S FOOD CAKE: Preheat oven to 350°F.
    13. 13
      Oil and flour a round 9-inch cake pan.
    14. 14
      Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
    15. 15
      Set aside.
    16. 16
      (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
    17. 17
      In a separate bowl, sift together the flour, salt, baking powder and baking soda.
    18. 18
      Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
    19. 19
      Pour batter into prepared pan and bake for 30 minutes.
    20. 20
      Test for doneness.
    21. 21
      PEANUT BUTTER MOUSSE: In the bowl of an electric mixer, whip the cream cheese until light and creamy.
    22. 22
      Gradually beat in the powdered sugar, then the peanut butter.
    23. 23
      If mixture looks lumpy, add 2 tablespoons of heavy cream.
    24. 24
      Continue beating until thoroughly incorporated and fluffy.
    25. 25
      Transfer mixture to another bowl and set aside.
    26. 26
      Place heavy cream in the electric mixer bowl and whip until stiff.
    27. 27
      Carefully, but thoroughly, combine both mixtures; set aside.
    28. 28
      GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate.
    29. 29
      Remove from heat, cover pan and let the chocolate melt.
    30. 30
      Whisk to combine thoroughly then let cool to room temperature.
    31. 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. 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. 33
      Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
    34. 34
      Continue layering until you have four layers of cake and three layers of mousse.
    35. 35
      Whisk the ganache and spread with a spatula over the top and sides to frost generously.
    36. 36
      Chill in the refrigerator for at least two hours before serving.
    37. 37
      Serve chilled; slice with a warm, wet knife.
    38. 38
      Recipe Tip: slice thinly!
    39. 39
      It's rich!

    Ratings & Reviews:

    • on April 22, 2002


      Good God...what a glorious ending to last night's Sunday dinner! I think my guests and I truly died and gone to heaven (and hell and back!) after one bite of this decadent concoction! Mirjam, if you haven't made this yet, please do so immediately! It's fantastic!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2014


      Fabulous! A lot of work, but so worth it. It was EVER so good! ~*~ I got the layers backwards - starting with Angel Food on the bottom - and it kind of squashed that bottom layer, but not too badly. I did cover it with a thin layer of marshmallow fondant and it held up well considering. I think if I'd have put the Devil's Food on the bottom as the recipe calls for, it wouldn't have squashed so much. (See pictures - mine's the one with the cocoa brown fondant draped on it with white lettering.)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2008


      Ooh lala! This is so very good. I made it today for Valentine's, baked in little heart-shaped pans. Then while the ganache was still wet, I sprinkled on little red and pink non pariels. TO DIE FOR!! I used dark chocolate instead of milk chocolate for the ganache and it was sublime. Everything worked wonderful with this recipe. Thanks Mirj!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Heaven and Hell Cake With Peanut Butter Ganache

    Serving Size: 1 (260 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 1027.5
    Calories from Fat 552
    Total Fat 61.4 g
    Saturated Fat 26.4 g
    Cholesterol 111.3 mg
    Sodium 508.7 mg
    Total Carbohydrate 105.6 g
    Dietary Fiber 5.0 g
    Sugars 79.8 g
    Protein 19.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes