Heaven and Hell Cake
Dallas chef Stephan Pyles's rich, multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganache is out of this world!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Hand mixer
- Sifter
- Cake pan
- Cake stand
- Cooling rack
- Parchment paper
- Plastic wrap
- Spatula
- Oven
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Bread knife
- Toothpick
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
Ingredients
- 2 lbs. milk chocolate, such as Valrhona, chopped
- 1 1/2 cups heavy cream
- 1 1/2 cups confectioners' sugar
- 1 cup cake flour
- 1 1/2 cups egg whites
- 1 tsp. cream of tartar
- 1/8 tsp. kosher salt
- 1 cup sugar
- 2 tsp. vanilla
- 1 tsp. almond extract
- 1/2 cup vegetable shortening, plus more for pan
- 1 1/2 cups cake flour, plus more for pan
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 1/4 tsp. baking powder
- 1 cup coffee
- 1/2 cup cocoa powder, sifted
- 1 1/2 cups sugar
- 1 tsp. vanilla
- 2 eggs
- 1 1/2 lbs. cream cheese, at room temperature
- 4 cups smooth peanut butter, at room temperature
- 3 1/2 cups confectioners' sugar, sifted
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