Heaven And Hell Cake Part 2

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.