Heaven and hell cake is a classic dessert that is both delicious and visually appealing. It is made with a chocolate cake batter that is divided into two parts, one of which is mixed with cocoa powder to create a dark chocolate flavor. The two batters are then layered in a pan and baked together, creating a cake that is both light and fluffy on the inside and rich and chocolatey on the outside. The cake is often served with a chocolate ganache or frosting, which adds to its decadent flavor. The name "heaven and hell cake" comes from the contrast between the light and dark chocolate flavors, which are said to represent heaven and hell, respectively.
Check out the recipes below so you can choose the best recipe for yourself!
HEAVEN AND HELL CAKE WITH PEANUT BUTTER GANACHE
A post by Claire inspired me to go off in search of this recipe. I haven't tried it yet, but will do so immediately!
Provided by Mirj2338
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 24
Steps:
- ANGEL FOOD CAKE: Preheat oven to 375°F.
- Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
- Do not grease the pan or paper.
- 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 1 minute or until soft peaks form.
- Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 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 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 40-50 minutes or until golden brown.
- Do not over bake or the cake will sink in the center.
- DEVIL'S FOOD CAKE: Preheat oven to 350°F.
- Oil and flour a round 9-inch cake pan.
- Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
- Set aside.
- (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes 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 flour mixture to the sugar-egg mixture and continue beating until incorporated.
- Pour batter into prepared pan and bake for 30 minutes.
- Test for doneness.
- PEANUT BUTTER MOUSSE: In the bowl of an electric mixer, whip the cream cheese until light and creamy.
- Gradually beat in the powdered sugar, then the peanut butter.
- If mixture looks lumpy, add 2 tablespoons of heavy cream.
- Continue beating until thoroughly incorporated and fluffy.
- Transfer mixture to another bowl and set aside.
- Place heavy cream in the electric mixer bowl and whip until stiff.
- Carefully, but thoroughly, combine both mixtures; set aside.
- GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate.
- Remove from heat, cover pan and let the chocolate melt.
- Whisk to combine thoroughly then let cool to room temperature.
- ASSEMBLING HEAVEN AND HELL CAKE: When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
- Place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top.
- Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
- Continue layering until you have four layers of cake and three layers of mousse.
- Whisk the ganache and spread with a spatula over the top and sides to frost generously.
- Chill in the refrigerator for at least two hours before serving.
- Serve chilled; slice with a warm, wet knife.
- Recipe Tip: slice thinly!
- It's rich!
HEAVEN AND HELL CAKE
Steps:
- 1.Ganache: Place chocolate in med bowl. Bring cream to boil in 2-qt. pan; pour cream over chocolate; melt for 5 min. Stir chocolate and cream. Cover; rest for 4 hours. 2. Angel cake: Heat oven to 325°. Line a 10" cake pan with ungreased parchment paper. In med bowl, sift together 10x sugar & flour; set aside. In large bowl, beat egg whites, cream of tartar, & salt on low until frothy. Increase speed to med, sprinkle in sugar, vanilla, & almond extract; beat until stiff peaks form. Sprinkle half of flour mixture over egg whites; fold until just combined. Repeat with remaining flour mixture. Pour into prepped cake pan. Bake until cake springs back when touched, 45-50 minutes. Cool. 3. Devil's cake: Heat oven to 350°. Grease 10" cake pan w/shortening; dust w/ flour to coat shaking out excess. In med bowl, whisk together cake flour, soda, salt, and baking powder; set aside. In another med bowl, whisk coffee & cocoa until smooth; set mixture aside. In large bowl, beat shortening, sugar, vanilla, and eggs on med until pale & fluffy, 2 min. Alternately add flour mixture & coffee mixture to the bowl in 3 stages, beating to combine after each addition. Pour batter into cake pan & bake until a pick comes out clean, 30-35 minutes; cool. 4. Mousse: In large bowl, beat cream cheese, peanut butter, & 10x sugar on medium until smooth and fluffy, about 3 min. Put cream into a large bowl & beat on high until stiff peaks form. Fold cream into peanut butter mixture; refrigerate. 5. Assemble: Using serrated knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil's food cake on a cake stand & spread 1/3 of the peanut butter mousse over top w/ a butter knife. Top mousse with a layer of angel food cake & spread w/half of the remaining mousse. Repeat w/remaining devil's food, mousse, & angel food. Wrap in plastic wrap; freeze for 2 hours. Stir ganache until smooth; spread over the top & sides of the cake w/butter knife. Refrigerate for 2 hours before slicing.
STEPHEN PYLES 'HEAVEN AND HELL' CAKE
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.
Tips:
- Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
- Use room temperature ingredients: This will help your ingredients mix together more easily and create a smoother batter.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the correct temperature: Check the recipe for the specific temperature and baking time. Using an oven thermometer to ensure your oven is at the correct temperature.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
- Be creative with your frosting: You can use a variety of different frostings to create a unique and delicious cake. Get creative and have fun!
Conclusion:
The Heaven and Hell Cake is a delicious and decadent dessert that is perfect for any occasion. With its moist chocolate cake layers, creamy chocolate frosting, and rich chocolate ganache, this cake is sure to be a hit. Follow the tips above to ensure your cake turns out perfectly. Enjoy!
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