I have been wanting to make this cake for about 5 years now. And last week decided I was going to do it. I got this cookbook years ago after a business trip to Dallas. I went to one of Steven Pyles’s restaurants and fell in love with his corn muffins. I liked them so much I asked the restaurant for the recipe, they said I could find it in his cookbook. It was out of print but I found one. In his book I came across this cake and thought it looked so good.
I am not going to lie this cake is a little bit of work. But would be great for a large dinner party and was able to make it a day a head. Was great to have one less thing to make the day of. I had a lot of ganache left over will let you know what later what it inspired me to make:)
Angel Food Cake
1 1/3 Cup of Cake Flour
2 Cups of Confectioners; sugar
2 Cups of egg whites (about 13-14 eggs)
2 Teaspoons of cream of tartar
Pinch of salt
1 1/3 Cup of Sugar
2 Teaspoons of Vanilla
1 Teaspoon of Almond Extract
Devil’s Food Cake
1/2 Cup of Cocoa Powder
1 Cup of Strong Coffee
1/3 Cup of Shortening
1 1/2 Cups of Sugar
1 Teaspoon of Vanilla
2 Large Eggs
1 1/2 Cups of cake flour
3/4 teaspoon of salt
1/4 Teaspoon of baking powder
1 teaspoon of baking soda
Peanut Butter Mouse
12 oz of Cream Cheese
1 3/4 Cup of Confectioners’ sugar
2 Cups of peanut butter at room temperature
3/4 Cup of heavy cream whipped stiff
2 Cups of Cream
2 Pounds of milk Chocolate chopped.
Angel Food Cake
Cut a circle of parchment paper or waxed paper to fit the bottom of a 10-inch cake pan. Do not grease the pan or paper. Preheat oven to 375 F.
Sift together the flour and confectioners’ sugar. Place the egg whites in the bowl of a heavy-duty mixer. Beat slow;y while adding the cream of tartar and salt. Continue beating for 2 minutes. Increase the speed to medium and pour the sugar into the whites by tablespoons until all is incorporated. Continue beating about 3 minutes longer. When the egg whites form stiff peaks, add the vanilla and almond extract. Remove the bowl from the mixer. Sprinkle half of the powdered sugar flour mixture over the top of the egg whites and fold in with a rubber spatula. Sprinkle in the remaining sugar-flour mixture and fold in again, using a minimum number of strokes so that the egg eggs do not deflate. Gently spoon the mixture into the pan and bake for 1 hour.
Remove from the oven and let cool. Once cool, carefully slice the cake in half horizontally with a serrated knife to make 2 layers.
Devil’s Food Cake
Preheat the oven to 350 F. Oil and flour a 10-inch cake pan.
Sift the cocoa powder into a small mixing bowl; drizzle in the coffee while whisking to make a smooth paste. Combine the shortening, sugar, vanilla, and eggs in the bowl of an electric mixer and beat with a paddle attachment for 2 minutes on medium speed.
Sift together the flour, slat, baking powder, and baking soda in a large bowl. Alternately add the cocoa-coffee mixture and the dry ingredients to the sugar-egg mixture; continue beating until incorporated. Pour the batter into the cake pan and bake for 30 minutes.
Remove from the oven and let cool. Once cool, carefully slice the cake in half with a serrated knife to make 2 layers.
Peanut Butter Mousse
Whip the cream cheese in the bowl of an electric mixer until light and creamy. Gradually beat in the confectioners’ sugar. Add the peanut butter, continue beating until thoroughly incorporated and fluffy. Transfer the mixture to another bowl. Place the heavy cream in the electric mixer bowl and whip until stiff. Fold the whipped cream into the peanut buter mixture.
Bring the cream to a boil in a medium saucepan Sti in the chocolate. Cover the pan for the chocolate to melt quickly. Once Melted, whisk the mixture to combine thoroughly. Let cool to room temperature before frosting the cake.
Place once layer of Devil’s Food cake on a cake plate and sppon 1/3 of the peanut butter mousse on top. Place a layer of the ANgel Food Cake on top of the mousse, then spread with another third of the Peanut Butter Mousee. COntinue layering until you have four layers of cake and three layers of mousse.
Whisk the Ganache and spread with a spatula over the top and sides of the cake to frost generously. Chill for at least two hours before serving.