Heaven and Hell Cake

I always default to my grandmother's chocolate cake with chocolate frosting for birthdays but I've been wanting to try something different and I came across this Heaven and Hell Cake. We were having some people over for a cook out so I decided it would be a good time to try out this recipe.

It was as delicious as it sounds, even if it didn't look as beautiful my first attempt making it. But it was so rich that even though there were 8 people we didn't even eat half the cake! So I cut the left over cake into pieces and froze it.

Chocolate Ganache:
2 pounds milk chocolate
1 1/2 cups heavy cream

heat the cream on the stove to boiling then pour over the chocolate, mix together to melt chocolate
cover with plastic wrap and set aside for 4 hours

Angel Food Cake:
1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups egg whites (about a dozen eggs)
1 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
2 teaspoons vanilla
1 teaspoon almond extract

Heat oven to 325
Line the bottom of a 10 inch round cake pan with parchment
Mix together powdered sugar and flour
Beat the egg whites, cream of tartar and salt until frothy, keep beating and slowly add sugar, vanilla and almond until stiff peaks form
Add the flour mixture in two parts by gently folding in with a rubber spatula
bake 45 minutes
Let cool completely

Devil's Food Cake:
1/2 cup butter
1 1/2 cups cake flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1 cup coffee
1/2 cup cocoa powder
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs

Heat the oven to 350
Grease and flour a 10 inch round cake pan
Mix together flour, baking soda, salt, and baking powder
Mix together coffee and cocoa powder
Using a mixer beat together butter, sugar, vanilla and eggs
Add half of the flour mixture to butter mixture, once combined add half of the coffee and repeat
Bake 30 minutes
Let cool completely

Peanut Butter Mousse:
1 1/2 pounds cream cheese
4 cups smooth peanut butter
3 1/2 cups powdered sugar
1 1/2 cups heavy cream

Beat the cream cheese, peanut butter and powdered sugar until smooth
Beat cream separately until stiff peaks form, then fold that into peanut butter mixture and put mousse in fridge


Assemble the Cake:
Use a serrated knife to slice each cake in half so you will have two layers of each cake
Layer - devil's food cake, 1/3 of the peanut butter mousse, angel food cake, mousse, devil's food cake, last of the mousse, angel food cake and frost with the ganache
Refrigerate for at least 2 hours before slicing