Heaven and Hell Cake with Peanut Butter Ganache Recipe

This is a fantastically elaborate cake that everyone is sure to love! So sticky sweet and delicious and perfect for a Halloween theme party like “Angels and Devils.”


Heaven and Hell Cake with Peanut Butter Ganache Recipe

How To Make Heaven and Hell Cake with Peanut Butter Ganache

A fantastic multi-layered cake of angel food and devil's food base layers to create an incredibly rich and flavorful dessert dish then all rounded off with a smooth peanut butter ganache to elevate the whole experience.

Prep: 20 mins
Chill Time: 2 hrs
Cook: 35 mins
Total: 2 hrs 55 mins
Serves:

Ingredients

Angel Food Cake

  • cup cake flour
  • 1 cup powdered sugar
  • 1 cup egg white, about seven or eight
  • pinch salt
  • 1 tsp cream of tartar
  • cup sugar
  • 1 tsp vanilla
  • ½ tsp almond extract

Devils Food Cake

  • ½ cup cocoa powder
  • 1 cup strong coffee
  • ½ cup shortening
  • 1 ½ cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 ½ cup cake flour
  • ¾ tsp salt
  • ¼ tsp baking powder
  • 1 tsp baking soda

Peanut Butter Mousse

  • 12 oz. cream cheese
  • 1 ¾ cups powdered sugar
  • 2 cups peanut butter, at room temperature
  • ¾ cup heavy cream

Ganache Frosting

  • 2 lb milk chocolate, chopped
  • 2 cups cream

Instructions

Angel Food Cake:

  1. Preheat oven to 375 degrees F.

  2. Cut a circle of parchment paper or wax paper to fit the bottom of a 9-inch cake pan.

  3. Do not grease the pan or paper.
  4. Sift together the flour and powdered sugar and set aside.
  5. Place the egg whites in the bowl of a heavy duty mixer.
  6. Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
  7. Increase speed to medium, add sugar into whites by Tbs. until all is incorporated, then beat about 1 to 1 ½ minutes longer.

  8. When egg whites have stiff peaks, add vanilla and almond extract.

  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. Gently spoon the mixture into the pan and bake for 40 to 50 minutes or until golden brown.

  11. Do not over bake or the cake will sink in the center.

Devil's Food Cake:

  1. Preheat oven to 350 degrees F.

  2. Oil and flour a round 9-inch cake pan.

  3. Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
  4. Set aside. (Might be more liquid than paste.)
  5. Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
  6. In a separate bowl, sift together the flour, salt, baking powder and baking soda.
  7. Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
  8. Pour batter into prepared pan and bake for 30 minutes.
  9. Test for doneness.

Peanut Butter Mousse:

  1. In the bowl of an electric mixer, whip the cream cheese until light and creamy.
  2. Gradually beat in the powdered sugar, then the peanut butter.
  3. If mixture looks lumpy, add 2 tablespoons of heavy cream.

  4. Continue beating until thoroughly incorporated and fluffy.
  5. Transfer mixture to another bowl and set aside.
  6. Place heavy cream in the electric mixer bowl and whip until stiff.
  7. Carefully, but thoroughly, combine both mixtures. Set aside.

Ganache (Frosting):

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

Assembling:

  1. When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
  2. Place one layer of the devil's food cake on a cake plate and spoon ⅓ of the peanut butter mousse on the top.

  3. Place a layer of the angel food on top of the mousse and spread with another ⅓ of the peanut butter.

  4. Continue layering until you have four layers of cake and three layers of mousse.
  5. Whisk the ganache and spread with a spatula over the top and sides to frost generously.
  6. Chill in the refrigerator for at least 2 hours before serving.

  7. Serve chilled; slice with a warm, wet knife.

Nutrition

  • Sugar: 40g
  • :
  • Calcium: 45mg
  • Calories: 509kcal
  • Carbohydrates: 52g
  • Cholesterol: 50mg
  • Fat: 33g
  • Fiber: 3g
  • Iron: 1mg
  • Potassium: 281mg
  • Protein: 9g
  • Saturated Fat: 15g
  • Sodium: 236mg
  • Vitamin A: 458IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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