|
|
 Hosted By
Janine & Terry |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 1/2 cups confectioners' sugar |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1/4 teaspoon baking powder |
|
|
|
|
|
|
|
|
1 3/4 cups confectioners’ sugar |
|
|
2 cups peanut butter, at room temperature |
|
|
3/4 cup heavy whipping cream, whipped stiff |
|
|
|
|
2 cups heavy whipping cream |
|
|
2 pounds milk chocolate, chopped |
|
|
|
|
|
|
 |
|
ANGEL FOOD CAKE: Heat oven to 325°. Line bottom of a 10" round cake pan with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar–flour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.
DEVIL FOOD CAKE
Preheat the oven to 350 degrees 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 a electric mixer and beat with a paddle attachment for 2 minutes on medium speed.
Sift together the flour, salt, 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 BITTER 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 butter mixture.
GANACHE
Bring the cream to a boil in a medium saucepan. Stir 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.
ASSEMBLY OF CAKE
Place one layer of Devil’s Food Cake on a cake plate and spoon one-third 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 Mousse. 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.
|
|
|
|
|
|
|
|
|