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!!
Preheat oven to 350 degrees.
Mix all of the dry ingredients together.
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.
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.
If you take it out too early, the middle will collapse.
Preheat the oven to 375 degrees F (190 degrees C).
Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites.
Sift together the flour, and 3/4 cup of the sugar, set aside.
In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks.
Gradually add the remaining sugar while continuing to whip to stiff peaks.
When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix.
Put the batter into the tube pan.
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.
Beat the cream cheese on high until soft.
Add in the peanut butter and sugar and continue to beat.
Then add in the heavy cream and mix until smooth.
Bring the heavy cream to a boil in a heavy sauce pan, then remove from heat.
Add in the chocolate morsels and let them sit for a few minutes.
Then whisk until thick.
You can refrigerate it for an hour or so until desired consistency.
Cut each cake (chocolate and angel food cake) straight through the middle, horizontally.
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.
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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