We bet you have never seen a cake like this! Moist and rich devil’s food cake is layered with fluffy, sweet angel food cake with peanut butter cream cheese mousse layers. The entire cake is glazed with a dark chocolate ganache before being sliced into gigantic pieces. This cake is suitable for all kinds of celebrations and birthdays (topped with few candles or many)!
- 80 mins
- 16 servings
For the angel food cake
- 1 ¼ cup cake flour (154 g)
- 1 ¾ cup granulated sugar (353.5 g)
- ¼ tsp kosher salt (3 g)
- 1 ½ cup egg whites (350 ml)
- 1 tsp cream of tartar (4.5 g)
- ½ tsp Rodelle Vanilla Extract (2.5 ml)
- ½ tsp Rodelle Almond Extract (2.5 ml)
For the devil’s food cake
- 1 ⅓ cup all-purpose flour (175 g)
- ½ cup Rodelle Gourmet Baking Cocoa (48.5 g)
- ¾ tsp baking soda (5 g)
- ½ tsp baking powder (3 g)
- ¼ tsp kosher salt (1.5 g)
- 1 ¼ sticks butter, salted, room temperature (141 g)
- ½ cup dark brown sugar (113 g)
- ½ cup granulated sugar (115 g)
- 3 large eggs (150 g)
- 1 tsp Rodelle vanilla extract (5 ml)
- ½ cup buttermilk
- 1/4 cup boiling water
- 4 oz 60% dark chocolate chips
For the peanut butter mousse
- 16 oz cream cheese, softened (452 g)
- 1 cup natural unsweetened peanut butter (256 g)
- 2 ⅓ cup powdered sugar (276 g)
- 1 cup heavy cream (250 ml)
For the chocolate ganache
- 1 ¼ cup heavy cream (312.5 ml)
- 1 cup Rodelle Gourmet Baking cocoa (125 g)
- 1 cup powdered sugar (120 g)
- 1 tsp Rodelle Vanilla Extract (5 ml)
- To make the angel food cake, sift the cake flour, sugar, and kosher salt together four times.
- Begin beating the egg whites in a stand mixer fitted with a whip attachment until they form stiff peaks. Add in the cream of tartar and both extracts.
- Gently combine the egg whites with the dry ingredients by folding them in until mixed (no lumps of flour visible). Divide the batter between two ungreased 8” cake pans.
- Place the cakes in a cold oven and set the temperature to 325 F. Bake the cakes until golden brown, about 28-30 minutes. Allow the cake to cool completely in the pan.
- To make the devil’s food cake, grease two 8” cake pans with butter. Increase the oven temperature to 350 F. Then coat them with flour and tap out any excess. Make a parchment paper circle to line the bottom of each pan.
- Combine the all-purpose flour through kosher salt together with a whisk.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and both sugars for 5-7 minutes until light and fluffy. Be sure to scrape down the sides occasionally.
- Add in the eggs one at a time, beating after each addition until the egg is fully incorporated. Add in the extract.
- Begin adding the flour mixture, first alternating with the buttermilk. Add the flour mixture in two additions as well as the buttermilk. The batter will be thick.
- Add in the boiling water and beat until just combined. The batter will now be thin.
- Fold in the dark chocolate chips. Then divide the batter between the two pans. Place the cake pans on a baking sheet. Bake for 20-23 minutes, rotating the cake pans halfway through.
- To make the peanut butter mousse, beat together the cream cheese through powdered sugar. Beat the heavy cream separately until stiff peaks form. Fold the whipped cream into the peanut butter mixture. Then chill the mixture thoroughly.
- Begin assembling the cake. Remove the devil’s food cake from the pan and place it on a cake stand or plate. Top with ⅓ of the peanut butter mousse. Remove the angel food cake from the pan and place it on top of the mousse. Repeat in this manner adding half of the remaining peanut butter mousse and alternating the remaining cake layers. Wrap the cake tightly and carefully and place it in the freezer on a flat surface.
- To make the ganache, heat the cream in the microwave until very hot (but not boiling) about 60-90 seconds. Add in the cocoa powder and whisk it well. It will be very thick at this point. Add in the powdered sugar and continue whisking. The mixture will give way to a creamy ganache.
- Pour the ganache over the frozen cake, using an offset spatula to work quickly to smooth the ganache before it solidifies. Run the offset spatula under very hot water if the ganache starts to set too soon, then smooth it out. Allow the cake to come to room temperature in the center before slicing.
- To make a parchment paper circle, cut parchment paper into a large square. Fold the square in half to form a triangle. Then keep folding it in half until it is skinny. Place the tip into the center of the cake pan. Trim off any parchment paper that extends off the edge of the cake pan. Open the paper and place it into the center of the cake pan.
- To make this cake more manageable to create, consider baking one of the cakes one day and the other cake the next day. You can also make the mousse one day ahead. The ganache is best used on the same day.