Cook1 hr 20 mins
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!
Angel Food Cake
- 2⁄3 cup cake flour
- 1 cup powdered sugar
- 1 cup egg white (about seven or eight)
- 1 pinch salt
- 1 teaspoon cream of tartar
- 2⁄3 cup sugar
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
Devils Food Cake
- 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
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
- 2 lbs milk chocolate, chopped
- 2 cups cream
- ANGEL FOOD CAKE: Preheat oven to 375°F.
- 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.
- Sift together the flour and powdered sugar and set aside.
- Place the egg whites in the bowl of a heavy duty mixer.
- 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.
- 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.
- 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.
- DEVIL'S FOOD CAKE: Preheat oven to 350°F.
- Oil and flour a round 9-inch cake pan.
- 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) 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.
- Pour batter into prepared pan and bake for 30 minutes.
- Test for doneness.
- 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.
- 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.
- Carefully, but thoroughly, combine both mixtures; set aside.
- 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.
- 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.
- 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.
- Chill in the refrigerator for at least two hours before serving.
- Serve chilled; slice with a warm, wet knife.
- Recipe Tip: slice thinly!
- It's rich!