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Heaven and Hell Cake Recipe

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There are a few reasons why this cake is named the Heaven and Hell Cake. First and most obvious, it tastes like heaven, but it’s also hell to make. At least that’s what I was thinking the entire time. This is definitely a cake that you would only make for a special occasion (ahem a holiday or bday!) because it’s very time consuming. Heaven and Hell Cake is a chocolate cake layered with angel food cake and a peanut butter filling, then it’s frosted with a chocolate ganache sauce. Yes, heavenly, but it requires making two different cakes, a filling and a ganache sauce… so no shortage of dirty dishes. BUT when your loved ones take a bite they’ll taste the love and hours that went into baking such a decadent dessert! If you opt out of the “from scratch” angle I wouldn’t judge you for cheating on this one. A little boxed cake here and there never hurt. AND you can still make the frosting and peanut butter filling making it semi-homemade! Either way, if you decide to take on the challenge, you can use your own favorite cake recipes. I switched up the typical recipe and used my beloved chocolate cake recipe instead of Devil’s Food Cake and tried out a new angel food cake recipe via here. For the peanut butter filling and ganache sauce, see below. Hope you enjoy this delicious Heaven and Hell Cake recipe! YUM!!

Heaven and Hell Cake Recipe

Ingredients

Perfect Chocolate Cake

  • 2 cups flour
  • 2 cups sugar
  • 1 3/4 cups cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1 cup boiling water

Angel Food Cake

  • 1 cup cake flour
  • 1 1/2 cups white sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 12 egg whites

Peanut Butter FIlling

  • 1 package cream cheese, room temperature
  • 1 1/2 cups creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 4 tbsp heavy cream

Chocolate Ganache Frosting

  • 2 bags semi-sweet chocolate chips
  • 2 cups heavy cream

Instructions

Chocolate Cake

  1. Preheat oven to 350 degrees.

  2. Mix all of the dry ingredients together.

  3. Add in the eggs, oil, vanilla and milk and mix until combined. Scrape down the sides and bottom of the bowl. Add in the boiling water.

  4. Divide batter into two 9 inch round pans that have been sprayed. Bake for 30 minutes or until the center of the cake is done.

  5. If you take it out too early, the middle will collapse.

Angel Food Cake

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites.

  3. Sift together the flour, and 3/4 cup of the sugar, set aside.

  4. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks.

  5. Gradually add the remaining sugar while continuing to whip to stiff peaks.

  6. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix.

  7. Put the batter into the tube pan.

  8. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Peanut Butter Filling

  1. Beat the cream cheese on high until soft.

  2. Add in the peanut butter and sugar and continue to beat.

  3. Then add in the heavy cream and mix until smooth.

Chocolate Ganache Filling

  1. Bring the heavy cream to a boil in a heavy sauce pan, then remove from heat.

  2. Add in the chocolate morsels and let them sit for a few minutes.

  3. Then whisk until thick.

  4. You can refrigerate it for an hour or so until desired consistency.

Cake Assembly

  1. Cut each cake (chocolate and angel food cake) straight through the middle, horizontally.

  2. Place 1/2 of the chocolate cake on the bottom, then add a layer of peanut butter filling, then angel food cake, peanut butter filling, chocolate cake, peanut butter filling, angel food cake.

  3. Once the cake is assembled frost with the ganache!!

Chocolate Cake Recipe HERE (bake in a round, springform pan)

Angel Food Cake Recipe HERE (bake in a round springform pan)

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Comments

20 responses to Heaven and Hell Cake Recipe

  1. Elsa
    May 28, 2014

    This looks FAB! I’m up for the challenge ;P

    1. Eden
      May 29, 2014

      It’s definitely a challenge! But worth it 🙂

  2. May 29, 2014

    This looks phenomenal! I must try!

    1. Eden
      May 29, 2014

      Thank you Annie!! It taste so good!! To make it quicker, you can used boxed cakes too 🙂

  3. May 29, 2014

    what a beautiful cake!

    1. Eden
      May 29, 2014

      Thank you Dina!! 🙂

  4. May 29, 2014

    You’re right. It does sound like a total pain to make. But it’s so beautiful. And I can hardly imagine how tasty it would be. I’ll have to give it a shot one day.

    1. Eden
      May 29, 2014

      Thanks Renee! It’s so tasty! Let us know how it works out for you!

  5. May 29, 2014

    I love the combination of ingredients — chocolate, peanut butter, cream cheese… you just can’t go wrong! It definitely sounds like it’s worth the effort. Although I think boxed cakes are the way to go…

    Maria xx
    http://www.cheekypinktulip.blogspot.com

    1. Eden
      May 29, 2014

      Thanks Maria!! It definitely uses one of the best combos of flavors ever! Don’t blame you for going the box route. 🙂

  6. June 10, 2014

    Oh goodness…I just finished making this…I had to pause from licking the peanut butter cream bowl clean to tell you how gorgeous of a cake this is! All other cakes are ruined for me now…

  7. August 14, 2014

    amazing!

  8. Angela
    August 27, 2014

    This is a cake I would keep in the refrigerator. Because of the cream cheese and the heavy cream. I made this on Sunday and it was delicious. Very sweet and rich. Thanks for sharing the recipe I pinned it on Pinterest and printed it out to make again for my sons birthday.

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  12. Rhian
    April 13, 2016

    This recepie does not contain butter…..i a lil hesitant to try it, has any one tried it yet?

    1. Eden
      April 13, 2016

      It doesn’t contain better because the oil in the chocolate cake is what makes it moist 🙂

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