Stephen Pyles Heaven And Hell Cake Recipes

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STEPHEN PYLES 'HEAVEN AND HELL' CAKE



STEPHEN PYLES 'HEAVEN AND HELL' CAKE image

Categories     Cake     Chocolate     Dessert     Bake

Yield 16 servings

Number Of Ingredients 32

ANGEL FOOD CAKE
Ingredients:
1 cup cake flour
1 1/2 cups powdered sugar
1 1/2 cups egg whites (about 12 to 14 eggs)
1 teaspoon cream of tartar
pinch of salt
1 cup sugar
2 teaspoon vanilla
1 teaspoon almond extract
DEVIL'S FOOD CAKE
Ingredients:
½ cup cocoa powder
1 cup strong coffee
½ cup shortening
1½ cup sugar
1 teaspoon vanilla
2 eggs
1½ cup cake flour
¾ teaspoon salt
¼ teaspoon baking powder
1 teaspoon baking soda
PEANUT BUTTER MOUSSE
Ingredients:
12 ounces cream cheese
1¾ cups powdered sugar
2 cups peanut butter - at room temperature
¾ cup heavy cream - whipped stiff
GANACHE
Ingredients:
2 pounds milk chocolate - chopped
2 cups cream

Steps:

  • ANGEL FOOD CAKE Preheat oven to 350° F. Use 10" pan. Sift together the flour and powdered sugar and set aside. Place the egg whites in the bowl of a heavy duty mixer. Beat slowly while adding the salt and cream of tartar and continue beating for 2 minutes. Increase speed to medium and pour sugar into whites by tablespoons until all is incorporated and continue beating about 3 minutes longer. When egg whites have stiff peaks, add vanilla and almond extract. Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture over the top of the egg whites and fold in with a rubber spatula. Sprinkle with remaining sugar and fold in again, using a minimum number of strokes so the egg whites do not deflate. Gently spoon the mixture into the pan and bake for 30-40 minutes. DEVIL'S FOOD CAKE Preheat oven to 350° F. Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. Set aside. Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes with paddle on medium speed. In a separate bowl, sift together the flour, salt, baking powder and baking soda. Alternately add the cocoa-coffee mixture and the dry ingredients to the sugar-egg mixture and continue beating until incorporated. Pour batter into an oiled and floured cake pan and bake for 30 minutes. PEANUT BUTTER MOUSSE In the bowl of an electric mixer, whip the cream cheese until light and creamy and gradually beat in the powdered sugar; set aside. Place the peanut butter in the bowl of the electric mixer and beat until creamy. Blend into the cream mixture until just incorporated. Transfer mixture to another bowl and set aside. Place heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine ingredients. Set aside. GANACHE In a saucepan, bring the cream to a boil and stir in the chocolate. Cover pan and let melt. Whisk to combine thoroughly then let cool to room temperature.

HEAVEN AND HELL CAKE WITH PEANUT BUTTER GANACHE



Heaven and Hell Cake With Peanut Butter Ganache image

A post by Claire inspired me to go off in search of this recipe. I haven't tried it yet, but will do so immediately!

Provided by Mirj2338

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 24

2/3 cup cake flour
1 cup powdered sugar
1 cup egg white (about seven or eight)
1 pinch salt
1 teaspoon cream of tartar
2/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup cocoa powder
1 cup strong coffee
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups cake flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
12 ounces cream cheese
1 3/4 cups powdered sugar
2 cups peanut butter, at room temperature
3/4 cup heavy cream
2 lbs milk chocolate, chopped
2 cups cream

Steps:

  • ANGEL FOOD CAKE: Preheat oven to 375°F.
  • Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
  • Do not grease the pan or paper.
  • Sift together the flour and powdered sugar and set aside.
  • Place the egg whites in the bowl of a heavy duty mixer.
  • Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
  • Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
  • When egg whites have stiff peaks, add vanilla and almond extract.
  • Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
  • Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
  • Do not over bake or the cake will sink in the center.
  • DEVIL'S FOOD CAKE: Preheat oven to 350°F.
  • Oil and flour a round 9-inch cake pan.
  • Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
  • Set aside.
  • (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
  • In a separate bowl, sift together the flour, salt, baking powder and baking soda.
  • Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
  • Pour batter into prepared pan and bake for 30 minutes.
  • Test for doneness.
  • PEANUT BUTTER MOUSSE: In the bowl of an electric mixer, whip the cream cheese until light and creamy.
  • Gradually beat in the powdered sugar, then the peanut butter.
  • If mixture looks lumpy, add 2 tablespoons of heavy cream.
  • Continue beating until thoroughly incorporated and fluffy.
  • Transfer mixture to another bowl and set aside.
  • Place heavy cream in the electric mixer bowl and whip until stiff.
  • Carefully, but thoroughly, combine both mixtures; set aside.
  • GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate.
  • Remove from heat, cover pan and let the chocolate melt.
  • Whisk to combine thoroughly then let cool to room temperature.
  • ASSEMBLING HEAVEN AND HELL CAKE: When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
  • Place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top.
  • Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
  • 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 to frost generously.
  • Chill in the refrigerator for at least two hours before serving.
  • Serve chilled; slice with a warm, wet knife.
  • Recipe Tip: slice thinly!
  • It's rich!

HEAVEN AND HELL CAKE



Heaven and Hell Cake image

This cake is 'heaven' in your mouth and 'hell' to get a piece of! It's a white cake with caramel frosting, honey and cashews.

Provided by Magen Farrar

Categories     White Cake

Time 1h

Yield 12

Number Of Ingredients 10

2 ½ cups all-purpose flour
2 teaspoons baking soda
1 ¾ cups white sugar
1 ¼ cups butter, softened
3 egg whites
1 cup plain yogurt
2 ½ teaspoons vanilla extract
1 (16 ounce) container caramel flavored frosting
⅓ cup honey
⅓ cup cashews

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Stir together the flour baking soda and salt, set aside.
  • In a medium bowl, cream together the butter and sugar until smooth. Stir in the egg whites and beat until light and fluffy. Add the flour mixture alternately with the milk (or yogurt) and vanilla, mixing after each addition. Pour batter into the prepared pans in equal amounts.
  • Bake cakes for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Remove from pans to cool on wire racks.
  • Place first layer onto a plate, cover with some of the caramel frosting, drizzle honey over the cake in a criss-cross pattern. Sprinkle with cashews, cover with the next layer and repeat with remaining ingredients. This cake is best when refrigerated for a day, because the honey is absorbed by the cake.

Nutrition Facts : Calories 606.7 calories, Carbohydrate 79.4 g, Cholesterol 53.5 mg, Fat 30.4 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 15.1 g, Sodium 463.9 mg, Sugar 55.3 g

HEAVEN AND HELL CAKE



Heaven and Hell Cake image

This cake is 'heaven' in your mouth and 'hell' to get a piece of! It's a white cake with caramel frosting, honey and cashews.

Provided by Magen Farrar

Categories     White Cake

Time 1h

Yield 12

Number Of Ingredients 10

2 ½ cups all-purpose flour
2 teaspoons baking soda
1 ¾ cups white sugar
1 ¼ cups butter, softened
3 egg whites
1 cup plain yogurt
2 ½ teaspoons vanilla extract
1 (16 ounce) container caramel flavored frosting
⅓ cup honey
⅓ cup cashews

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Stir together the flour baking soda and salt, set aside.
  • In a medium bowl, cream together the butter and sugar until smooth. Stir in the egg whites and beat until light and fluffy. Add the flour mixture alternately with the milk (or yogurt) and vanilla, mixing after each addition. Pour batter into the prepared pans in equal amounts.
  • Bake cakes for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Remove from pans to cool on wire racks.
  • Place first layer onto a plate, cover with some of the caramel frosting, drizzle honey over the cake in a criss-cross pattern. Sprinkle with cashews, cover with the next layer and repeat with remaining ingredients. This cake is best when refrigerated for a day, because the honey is absorbed by the cake.

Nutrition Facts : Calories 606.7 calories, Carbohydrate 79.4 g, Cholesterol 53.5 mg, Fat 30.4 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 15.1 g, Sodium 463.9 mg, Sugar 55.3 g

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