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 hr 20 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time2 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 963kcal
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
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!!
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