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Heaven and Hell Cake With Peanut Butter Ganache

The first time I saw this cake, it was at a potluck celebrating a friend’s graduation. Towering over the other desserts, its stark contrast of light and dark layers promised an intriguing experience. One bite, and I was hooked – the airy angel food, the rich devil’s food, and that decadent peanut butter ganache. It was an explosion of textures and flavors, a harmonious blend of opposites that somehow worked perfectly together. I knew I had to recreate this masterpiece, and now I’m thrilled to share the recipe with you.

Recipe Overview

Prep Time: 1 hour
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 50 minutes
Servings: 16
Yield: 1 cake
Dietary Type: Not specified

Ingredients

For the 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

For the Devil’s 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

For the 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

For the Ganache (Frosting):

2 lbs milk chocolate, chopped
2 cups cream

Equipment Needed

9-inch cake pan
Parchment paper or wax paper
Mixer (stand or hand-held)
Mixing bowls
Sifter
Spatula
Saucepan
Serrated knife
Cake plate or stand

Instructions

Prepare the Angel Food Cake: Preheat your oven to 375°F. Cut a circle of parchment paper or wax paper to fit the bottom of a 9-inch cake pan. Important: Do not grease the pan or paper. This is crucial for the angel food cake to rise properly.
Sift Dry Ingredients: Sift together the cake flour and powdered sugar in a bowl. Set aside. This ensures a light and airy texture.
Whip the Egg Whites: Place the egg whites in the bowl of a heavy-duty mixer. Beat slowly while adding the salt and cream of tartar. Continue beating for 1 minute, or until soft peaks form. The cream of tartar helps stabilize the egg whites.
Add Sugar Gradually: Increase the mixer speed to medium. Gradually add the sugar to the egg whites, one tablespoon at a time, until all the sugar is incorporated. Beat for about 1 1/2 minutes longer. The egg whites should now have stiff, glossy peaks.
Incorporate Flavor: When the egg whites have reached stiff peaks, add the vanilla and almond extract. Gently fold them in.
Fold in Dry Ingredients: Remove the bowl from the mixer. Sprinkle half of the powdered sugar-flour mixture over the egg whites. Gently fold it in, using a minimum number of strokes, so the egg whites do not deflate. Repeat with the remaining flour mixture. Be careful not to overmix.
Bake the Angel Food Cake: Gently spoon the batter into the prepared cake pan. Bake for 40-50 minutes, or until golden brown. To check for doneness, lightly touch the top of the cake; it should spring back. Do not overbake, or the cake will sink in the center.
Cool Upside Down: Immediately invert the cake pan onto a wire rack and let it cool completely upside down. This prevents the cake from collapsing. Once cooled, run a thin knife around the edges to release the cake.
Prepare the Devil’s Food Cake: Preheat oven to 350°F. Oil and flour a round 9-inch cake pan. This prevents the cake from sticking.
Bloom the Cocoa: Sift the cocoa powder into the mixing bowl. Drizzle in the strong coffee while whisking to make a smooth paste. Set aside. This “blooming” process intensifies the chocolate flavor. (The mixture might be more liquid than paste, and that’s perfectly fine.)
Cream Wet Ingredients: Combine the shortening, sugar, vanilla, and eggs in a separate bowl. Beat for 2 minutes on medium speed until light and fluffy.
Sift Dry Ingredients: In another bowl, sift together the cake flour, salt, baking powder, and baking soda. This ensures even distribution of the leavening agents.
Combine Wet and Dry: Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture. Continue beating until just incorporated. Be careful not to overmix.
Bake the Devil’s Food Cake: Pour the batter into the prepared cake pan and bake for 30 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool the Devil’s Food Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Make the Peanut Butter Mousse: In the bowl of an electric mixer, whip the cream cheese until light and creamy.
Add Sugar and Peanut Butter: Gradually beat in the powdered sugar, then the peanut butter. Use a good quality creamy peanut butter at room temperature for best results.
Adjust Consistency: If the mixture looks lumpy, add 2 tablespoons of heavy cream. Continue beating until thoroughly incorporated and fluffy.
Whip the Remaining Cream: Transfer the peanut butter mixture to another bowl and set aside. Place the remaining heavy cream in the electric mixer bowl and whip until stiff peaks form.
Combine Mousse Components: Carefully, but thoroughly, combine both mixtures. Set aside.
Make the Ganache: In a saucepan, bring the cream to a boil. Remove from heat and stir in the chopped milk chocolate.
Melt and Whisk: Cover the pan and let the chocolate melt for a few minutes. Whisk to combine thoroughly until smooth and glossy. Let the ganache cool to room temperature.
Assemble the Heaven and Hell Cake: When both cakes have cooled completely, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers – two angel food and two devil’s food.
Layer the Cake: Place one layer of the devil’s food cake on a cake plate. Spoon 1/3 of the peanut butter mousse on top. Place a layer of the angel food cake on top of the mousse and spread with another 1/3 of the peanut butter mousse.
Repeat Layers: Continue layering until you have four layers of cake and three layers of mousse, ending with an angel food cake layer on top.
Frost with Ganache: Whisk the ganache to ensure it’s smooth and spreadable. Use a spatula to generously frost the top and sides of the cake.
Chill and Serve: Chill the assembled cake in the refrigerator for at least two hours before serving. This allows the mousse and ganache to set properly. Serve chilled, slicing with a warm, wet knife for clean cuts.

Expert Tips & Tricks

Egg White Perfection: For the angel food cake, ensure your egg whites are at room temperature for maximum volume when whipping. Avoid any trace of yolk, as it will prevent proper stiffening.
Cake Pan Prep: The angel food cake pan must not be greased. The batter needs to grip the sides to rise properly.
Chocolate Quality: The quality of the milk chocolate significantly impacts the ganache’s flavor. Use a good brand you enjoy eating on its own.
Ganache Consistency: If your ganache is too thick, add a tablespoon of cream at a time until you reach the desired consistency. If it’s too thin, refrigerate it for a short period to thicken.
Even Layers: Use a cake leveler or a serrated knife and a steady hand to ensure even cake layers.
Make Ahead: Both cakes can be baked a day ahead and stored at room temperature, well-wrapped. The mousse can also be made a day ahead and stored in the refrigerator. Assemble the cake the day you plan to serve it for the best texture.

Serving & Storage Suggestions

Serve the Heaven and Hell Cake chilled. Due to the richness of the cake and ganache, slicing it thinly is recommended. A small slice goes a long way!

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The peanut butter mousse and ganache will soften at room temperature, so refrigeration is essential. Freezing is not recommended as it can affect the texture of the mousse and ganache.

Nutritional Information

(Note: These are estimates and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	1027.5 kcal	N/A
Calories from Fat	552 g	54%
Total Fat	61.4 g	94%
Saturated Fat	26.4 g	132%
Cholesterol	111.3 mg	37%
Sodium	508.7 mg	21%
Total Carbohydrate	105.7 g	35%
Dietary Fiber	5.1 g	20%
Sugars	79.9 g	319%
Protein	19.4 g	38%

Variations & Substitutions

Chocolate Variations: Experiment with different types of chocolate in the ganache, such as dark chocolate or white chocolate, for a unique flavor profile.
Nut Butter Alternatives: If you have a peanut allergy, substitute the peanut butter in the mousse with almond butter or sunflower seed butter.
Dairy-Free Option: Use dairy-free cream cheese, heavy cream, and milk chocolate alternatives to create a dairy-free version of this cake. Be sure to check the ingredient list for any hidden dairy.
Extracts: Play around with extracts! Add a hint of orange extract to the devil’s food cake or peppermint extract to the ganache for a festive twist.
Coffee Liqueur: Add a tablespoon or two of coffee liqueur to the devil’s food cake batter for an extra boost of flavor.

FAQs (Frequently Asked Questions)

Q: Why is it important not to grease the pan for the angel food cake?
A: The angel food cake batter needs to cling to the sides of the pan to rise properly. A greased pan will prevent it from climbing, resulting in a flat cake.

Q: Can I use store-bought angel food and devil’s food cakes to save time?
A: While you can, the homemade cakes offer a superior texture and flavor. Using store-bought cakes will certainly cut down on time, but the end result might not be as impressive.

Q: My peanut butter mousse is too thick. How can I fix it?
A: Add heavy cream one tablespoon at a time until you reach the desired consistency. Be careful not to add too much, as it can become too thin.

Q: The ganache is too runny. What should I do?
A: Refrigerate the ganache for 15-30 minutes, stirring occasionally, until it thickens to a spreadable consistency.

Q: How long will the assembled cake last in the refrigerator?
A: The assembled cake will last for up to 3 days in an airtight container in the refrigerator. After that, the cake may start to dry out.

Final Thoughts

This Heaven and Hell Cake with Peanut Butter Ganache is more than just a dessert; it’s an experience. The contrasting flavors and textures create a symphony of sensations that will delight your taste buds. Don’t be intimidated by the multiple steps – each one is straightforward, and the end result is well worth the effort. Gather your ingredients, embrace the process, and prepare to wow your friends and family with this show-stopping cake. I encourage you to try this recipe and share your creations and feedback! Consider pairing it with a glass of cold milk or a scoop of vanilla ice cream for the ultimate indulgence.

Heaven and Hell Cake With Peanut Butter Ganache Recipe