Heaven and Hell Cake

Devil's food cake + angel food cake = Heaven and Hell Cake. At least, according to the internet. Not gonna lie - this cake is labor intensive. There are five different pieces to make and then combine. That said, none of the pieces is difficult, you just need to set aside a chunk of time to tackle them all.

Heaven and Hell Cake

servings: 16
time: 3 hours

angel food cake:
  • 1 cup cake flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 12 egg whites
chocolate cake:
  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup chocolate chips
  • 1 1/2 cups coffee
  • 3/4 cup butter
peanut butter filling:
  • 8 oz cream cheese, at room temperature
  • 1 1/2 cups peanut butter
  • 2 cups powdered sugar
  • 4 Tbsp heavy cream
  • 1 tsp vanilla
marshmallow creme:
  • 1/2 cup sugar
  • 1/3 cup corn syrup
  • 1 tsp vanilla
  • 2 egg whites
chocolate ganache:
  • 24 oz chocolate chips
  • 2 cups heavy cream
Angel food cake:
  1. Preheat oven to 375 degrees.
  2. Sift together flour and 3/4 cup of sugar. Set aside.
  3. Use your stand mixer to whip the egg whites, cream of tartar, salt, and vanilla until medium stiff peaks form.
  4. Gradually add 3/4 cup sugar while continuing to whip to stiff peaks.
  5. Fold sifted flour and sugar into egg mixture, being careful not to overwhip and deflate the eggs.
  6. Place batter in angel food cake pan.
  7. Bake for 40 minutes, then invert to cool completely.
Chocolate cake:
  1. Preheat oven to 350 degrees.
  2. Grease two 9" cake pans and line with parchment paper.
  3. Whisk together flour, baking soda, baking powder, and salt. Set aside.
  4. Melt chocolate chips and butter in microwave. Stir until smooth.
  5. Pour into bowl of stand mixer and mix with sugar, eggs, and vanilla.
  6. Slowly add coffee while continuing to mix.
  7. Gradually add dry ingredients and continue to mix until batter is smooth.
  8. Divide batter between pans and bake for 40 minutes.
  9. Set aside to cool.
Peanut butter filling:
  1. Beat cream cheese in bowl of stand mixer.
  2. Add peanut butter and vanilla and mix thoroughly.
  3. Add powdered sugar one cup at a time, alternating with 2 Tbsp of heavy cream, and beat until smooth. Set aside.
Marshmallow filling:
  1. Combine corn syrup and sugar in small saucepan.
  2. Using a candy thermometer, heat to 225 degrees, stirring often.
  3. Meanwhile, beat egg whites to soft peaks.
  4. When sugar mixture reaches desired temperature, remove from heat and add vanilla.
  5. With mixer running, very slowly pour sugar mixture into the egg whites.
  6. Continue mixing until mixture is smooth and glossy. Set aside.
Chocolate ganache:
  1. Bring heavy cream to a boil over medium heat; remove from heat.
  2. Stir in chocolate chips and let sit for a few minutes.
  3. Stir in chocolate chips until mixture is smooth.
  4. Set aside. You can refrigerate to cool the ganache if you will be pouring it on the cake soon.
Cake assembly:
  1. Level all your cakes, and cut angel food cake in half.
  2. Cut holes in your chocolate cake layers that will align with the angel food cake holes.
  3. Place one chocolate cake layer on your cake stand. Place a short piece of the cake you cut out in this bottom hole to hold the filling in.
  4. Fill hole with marshmallow creme.
  5. Top with 1/3 of peanut filling.
  6. Place one angel food cake layer on top.
  7. Fill hole with marshmallow creme and top with 1/2 of remaining peanut filling.
  8. Place second chocolate cake layer on top, filling hole with marshmallow, and top with remaining peanut filling.
  9. Place final angel food cake layer on top and fill hole with marshmallow creme.
  10. Pour cooled ganache over cake.
  11. Top with marshmallow creme and toast with a kitchen torch.
  12. Serve!


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