Heaven and hell cake part 2

1 Servings

Ingredients

Quantity Ingredient
See Below

Directions

Devil's Food Cake Preheat oven to 350F. Oil and flour a round 10 inch cake pan. Sift cocoa into mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. Set aside. Combine shortening, sugar, vanilla and eggs and beat for 2 minutes at medium speed. In a separate bowl, sift together flour, salt, baking powder and baking soda. Alternately add the coffee-cocoa mixture and the flour mixture to the egg-sugar mixture and continue beating until incorporated.

Pour batter into prepared pan and bake for 30 minutes.

Peanut Butter Mousse Into the bowl of an electric mixer, whip the cream cheese until light and creamy. Gradually beat into he confectioners' sugar, then the peanut butter. Continue beating until thoroughly incorporated and fluffy. If mixture looks lumpy, add 2 tablespoons of heavy cream. It may not smooth out, but it will be easier to blend. Transfer mixture to another bowl and set aside.

Place the heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures. Set aside.

Ganache In a saucepan, over medium heat, bring the cream to a boil and stir in chocolate. Remove from heat, cover pan and let chocolate melt. Whisk to combine thoroughly, then let cool to room temperature.

To Assemble When both cakes have cooled, carefully slice them in half horizontally with a sharp serrated knife (the longer the better), so that you now have four cake layers. To slice angel food cake, spray the knife with oil. Holding the top of the cake with your flat open hand, use a sawing action to slice through. Do not put pressure on the knife, or the cake might tear; just let the sawing action do its work. (If the cake sinks in the center, fill it in with some extra mousse. Make this the top layer and it will be easier to level off.) Place 1 layer of devil's food cake on a plate and spoon a third of the peanut butter mousse on top. Add a layer of angel food cake, then spread with another third of the mousse. Add second devil's food layer, then remaining mousse. Top with remaining angel food layer.

Whisk the ganache, then spread over the cake with a spatula, frosting both top and sides generously. Refrigerate for at least two hours before serving. Serve chilled; slice with warm, wet knife.

Note: This cake picks up refrigerator odor easily, so wrap or cover it well. Any leftover cake may be frozen, tightly wrapped, for up to a month.

Optional Garnishes Star Canyon serves the cake on drizzled raspberry sauce, propped up with chunks of swirled chocolate.

Raspberry sauce: Puree frozen raspberries; strain through a sieve.

Sweeten to taste.

Chocolate pieces: Melt milk chocolate and white chocolate. Spread milk chocolate in cookie sheet lined with wax paper. Scatter spoonfuls of melted white chocolate around the dark, then create swirls with a toothpick. Allow to cool, then break into pieces.

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