Heaven and Hell Cake
Devil's Food Chocolate Cake
- 1 1/2 cups all-purpose flour*
- 1/2 cup Dutched cocoa powder
- 1 1/4 teaspoons baking soda
- 1 1/3 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 2/3 cup buttermilk
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2/3 cup water
Angel Food Cake
- 1 cup heavy cream
- 8 oz best quality semi or bittersweet chocolate
- 2 tablespoons honey or Imperial Sugar Extra Fine Granulated Sugar
Peanut Butter Mousse-Cream
- 1 cup smooth unsweetened peanut butter
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 1/2 cup water minus 1 tablespoon
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1 cup toasted peanuts
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 310°F
- Butter and flour two 8-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.)
- Sift together flour, cocoa powder, baking soda, and sugar and set aside.
- In a bowl large enough to hold all ingredients whisk eggs and buttermilk until well combined. Add oil, vanilla and salt and whisk smooth.
- Meanwhile, heat water until hot.
- Add dry ingredients buttermilk-egg mixture and whisk smooth. Add hot water in 3 increments, while whisking the batter smooth in between additions.
- Divide batter evenly into the pans and place in oven. Bake for 40-45 minutes until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean.
- After 5 minutes turn upside down on a plastic food-lined surface and allow to cool.
- For angel food cake layers sift together flour and powdered sugar twice and set aside.
- Place a round piece of parchment paper into two 8-inch round cake pans and set aside. Do not grease pans.
- In a large bowl whip on medium-speed egg whites, sugar, cream of tartar, vanilla extract, and salt. Whip to medium peaks only-do not whip to stiff peaks!
- Using a spatula gently fold in the flour-powdered sugar mixture. Spoon the batter into pans.
- Place in a 350°F oven and bake for 17-20 minutes or until cake bounces back when lightly pressed with a finger. The cake will initially rise and near the end of baking start the shrink slightly.
- Turn the pans upside down and allow to cool. Meanwhile, make the chocolate glaze.
- Chop chocolate in small pieces and place in a small bowl. Bring heavy cream and honey to a boil and pour onto chocolate. Stir or whisk until smooth. Glaze will set as it cools.
- Prepare peanut butter mousse cream filling when all cakes have cooled.
- In a bowl large enough to hold all ingredients combine peanut butter and powdered sugar. In 3 increments blend in water and whip to a smooth batter. Add vanilla extract.
- Whip cream to soft peaks. Add 1/4 of soft whipped cream into above and fold until mixture is smooth and no lumps remain.
- Whip remaining cream to medium almost firm peaks and add all at once to peanut mixture. Fold gently until combined.
- Place a chocolate cake layer on a serving platter and spread with 1/3 of peanut butter cream. Top with an angel food cake layer. If cream oozes out of cake layers, place cake and filling in the refrigerator before adding remaining layers. Top with another chocolate cake layer. Repeat with remaining cream and angel food cake layer. Place in refrigerator for a few hours.
- Using a slightly set glaze frost the cake on sides and top. Press roasted peanuts on sides.