Frank's Recipes! Heaven and Hell Cake

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Heaven and Hell Cake

Yield: 16 servings

Angel Food Cake
2/3 cup Cake flour
1 cup Confectioners' sugar
1 cup Egg whites (7 or 8)
1 pinch Salt
1 tsp Cream of tartar
2/3 cup Sugar
1 tsp Vanilla
2 large Eggs
1 1/2 cup Cake flour
3/4 tsp Salt
1/4 tsp Baking powder
1 tsp Baking soda

Peanut Butter Mousse
1 tsp Vanilla
1/2 tsp Almond extract

Devil's Food Cake
12 oz Cream cheese
1 3/4 cup Confectioners' sugar
2 cup Peanut butter, at room temp
1/2 cup Powdered cocoa
1 cup Strong coffee
1/2 cup Shortening
1 1/2 cup Sugar
3/4 cup Heavy cream

Ganache
2 lb Milk chocolate, chopped
2 cup Cream

Angel Food Cake:
Preheat oven to 375 degrees. Cut parchment paper or wax paper to fit the bottom of a 10-inch round cake pan. Do not grease the pan or paper. Sift together the flour and confectioners' sugar. Set aside. Place egg whites in a bowl of a heavy-duty mixer. Beat slowly while adding the salt and cream of tartar, then continue beating for 1 minute or until soft peaks form. Increase speed to medium; add sugar by tablespoons until it is all incorporated, then beat 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 confectioners' sugar-flour mixture over the egg whites. Fold in with a rubber spatula; sprinkle with remaining sugar-flour mixture and fold again, using minimum number of strokes so that the egg whites do not deflate.

Gently spoon the mixture into prepared pan and bake for 40 to 50 minutes or until golden brown. Do not overbake or the cake will sink in the center.

Devil's Food Cake:
Sift cocoa into a 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 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.

Peanut Butter Mousse:
In the bowl of an electric mixer, whip the cream cheese until light and creamy. Gradually beat in the 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 the chocolate. Remove from heat, cover pan and let the 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 have 4 cake layers. To slice the angel food cake, spray the knife with oil. Holding the top of the cake with your flat, open hand, use a sawing motion 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 one layer of the devil's food cake on a plate and spoon a third of the peanut butter mousse on top. Add a layer of the angel food cake, then spread another third of the mousse. Top with remaining angel food layer. Whisk the ganache, then spread over the cake with a spatula, frosting both the top and sides generously. Refrigerate for at least 2 hours before serving. Served chilled; slice with a 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.

Per serving: calories, 1007; fat, 64g; cholesterol, 120 mg; sodium, 472 mg; percent calories from fat, 55 percent.

Optional garnishes:
Puree frozen raspberries; stain through a sieve. Sweeten to taste with sugar. Melt milk chocolate and white chocolate. Spread milk chocolate in a cookie sheet lined with wax paper. Scatter spoonfuls of white chocolate around the dark, then create swirls with a toothpick. Allow to cool, then break into pieces. Serve the cake on drizzled raspberry sauce, propped up with chunks of swirled chocolate.