The name says it all! Since I saw this cake I knew I wanted to make it. Who doesn’t love chocolate and peanut butter? The moist devils food, angel food cake, and rich peanut butter mousse, and delicious chocolate ganache. Mmm. I was going to wait for my birthday but instead decided to make it a little early so I could share it with a bunch of friends and not have the temptation of eating it all myself. Like I said in my About Me it is all about moderation. We try to eat healthy as much as possible but for special occasions a little indulging dessert never hurt anyone.
I adapted the recipe for Stephan Pyles’s famous Heaven and Hell Cake posted on Saveur and tweaked it a little to make individual cakes. I make the cakes in 11×17 pans and adjusted the recipe to what I thought would be the correct batch size ending up with just the right amount of angel food cake to make 8 mini cakes and way too much devils food as I had to cut the cake into two layers, not even touching the top. For the peanut butter mousse I made it per the recipe but should have cut it in half because I have a lot leftover. Don’t worry I put it in the freezer hoping it may keep for another occasion. Instead of covering the cake with ganache, I used a mix of dark chocolate and milk, I poured it over the top as I wanted to be able to see the layers peeking out.
If you are a fan of chocolate and peanut butter you must try this cake the next time you are looking for an indulging dessert!
