STEPHEN PYLES 'HEAVEN AND HELL' CAKE

STEPHEN PYLES 'HEAVEN AND HELL' CAKE image

Yield 16 servings

Number Of Ingredients 32

Previous Next

Ingredients

ANGEL FOOD CAKE
Ingredients:
1 cup cake flour
1 1/2 cups powdered sugar
1 1/2 cups egg whites (about 12 to 14 eggs)
1 teaspoon cream of tartar
pinch of salt
1 cup sugar
2 teaspoon vanilla
1 teaspoon almond extract
DEVIL'S FOOD CAKE
Ingredients:
½ cup cocoa powder
1 cup strong coffee
½ cup shortening
1½ cup sugar
1 teaspoon vanilla
2 eggs
1½ cup cake flour
¾ teaspoon salt
¼ teaspoon baking powder
1 teaspoon baking soda
PEANUT BUTTER MOUSSE
Ingredients:
12 ounces cream cheese
1¾ cups powdered sugar
2 cups peanut butter - at room temperature
¾ cup heavy cream - whipped stiff
GANACHE
Ingredients:
2 pounds milk chocolate - chopped
2 cups cream

Steps:

ANGEL FOOD CAKE Preheat oven to 350° F. Use 10" pan. Sift together the flour and powdered sugar and set aside. Place the egg whites in the bowl of a heavy duty mixer. Beat slowly while adding the salt and cream of tartar and continue beating for 2 minutes. Increase speed to medium and pour sugar into whites by tablespoons until all is incorporated and continue beating about 3 minutes longer. When egg whites have stiff peaks, add vanilla and almond extract. Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture over the top of the egg whites and fold in with a rubber spatula. Sprinkle with remaining sugar and fold in again, using a minimum number of strokes so the egg whites do not deflate. Gently spoon the mixture into the pan and bake for 30-40 minutes. DEVIL'S FOOD CAKE Preheat oven to 350° F. Sift the cocoa powder into the 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 with paddle on medium speed. In a separate bowl, sift together the flour, salt, baking powder and baking soda. Alternately add the cocoa-coffee mixture and the dry ingredients to the sugar-egg mixture and continue beating until incorporated. Pour batter into an oiled and floured cake pan and bake for 30 minutes. PEANUT BUTTER MOUSSE In the bowl of an electric mixer, whip the cream cheese until light and creamy and gradually beat in the powdered sugar; set aside. Place the peanut butter in the bowl of the electric mixer and beat until creamy. Blend into the cream mixture until just incorporated. Transfer mixture to another bowl and set aside. Place heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine ingredients. Set aside. GANACHE In a saucepan, bring the cream to a boil and stir in the chocolate. Cover pan and let melt. Whisk to combine thoroughly then let cool to room temperature.