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5 from 2 votes

Heaven and Hell Cake Recipe

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. 
Prep Time1 hour 20 minutes
Cook Time1 hour 20 minutes
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 963kcal
Author: Eden

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

  • 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.

Angel Food Cake

  • 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.

Peanut Butter Filling

  • 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.

Chocolate Ganache Filling

  • 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.

Cake Assembly

  • 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!!

Nutrition

Serving: 0g | Calories: 963kcal | Carbohydrates: 107g | Protein: 18g | Fat: 55g | Saturated Fat: 29g | Cholesterol: 86mg | Sodium: 493mg | Potassium: 768mg | Fiber: 8g | Sugar: 74g | Vitamin A: 760IU | Vitamin C: 0.2mg | Calcium: 130mg | Iron: 5.5mg