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How To make Heaven and Hell Cake
Angel food: 2/3 c Cake flour
1 c Confectioners sugar
1 c Egg whites (7 or 8)
Pinch of salt 1 t Cream of tartar
2/3 c Sugar
1 t Vanilla extract
1/2 t Almond extract
Devil's food: 1/2 c Powdered cocoa
1 c Strong coffee
1/2 c Shortening
1 1/2 c Sugar
1 t Vanilla extract
2 Eggs
1 1/2 c Cake flour
3/4 t Salt
1/4 t Baking poweder
1 t Baking soda
Peanut butter mousse (recipe follows) Ganache (recipe follows) To make the angel food: Heat oven to 375 degrees. Cut parchment paper or wax paper to fit the bottom of a 10 inch round cake pan. Do not grease the pan or paper. Sift together the flour and confectioner's sugar. Set aside. Place egg whites in bowl of a heavy duty mixer. Beat slowly while adding the salt and cream of tartar; then continue beating for 1 minute or until soft peak form. Increase speed to medium ; add sugar by Tablespooons until it is all incorporated, then beat 1 1/2 minutes longer. When egg whites have stiff peaks, add vanilla and almond extracts. Remove bowl from mixer and sprinkle half of the confectioners' sugar-flour mixture over the egg whites. Fold in with a rubber spatula; sprinkle with remaining with remaining sugar-flour mixture and fold again using a minimum number of strokes so that the egg white do not deflate. Gently spoon the mixture into prepared pan and bake 40 to 50 minutes, or until golden brown. Do not overbake or the cake will sink in the center. To make the devil's food: Heat oven to 350 degrees. Grease and flour a round 10-inch cake pan. Sift cocoa into a 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 at medium speed. In a separate bowl, sift togethr the flour, salt, baking powder and baking soda. Alternately add the cocoa-coffee mixture and flour mixture to the sugar-egg mixture and continue beating until incorporated. Pour batter into prepared pan and bake for 30 minutes. To assemble cake: When both cakes have cooled, carefully slice them in half horizontally with a sharp serrated knife (the longer the better) so that you have 4 cake layers. To slice the angel food cake, spray knife with oil. Holding the top of the cake with your flat open hand, use a sawing action to slice through. Do not put pressure on the knife or the cake might tear; just let the sawwing action do its work. (If the cake sinks in the center, fill it in with some extra mousse. Make this the top layer and it will be easier to level off) Place 1 layer on the devil's food cake on a plate and spoon a third of the Peanut Butter Mousse on top. Add a layer of the devil's food cake on a plate and spoon a third of the Peanut Butter Mousse on top. Add a layer of the angel food , then spread with another third of the mousse. Add second devil's food layer, then reamining mouse. Top with remaining angel food layer. Whisk the Ganache, then spread over the cake with a spaaatual, frosting the top and sides generously. Refrigerate for a least 2 hours before serving. Served chilled, slice with a warm wet knife.
How To make Heaven and Hell Cake's Videos
Indulge in Chocolate Heaven ???? Pudding Cake Bowl Recipe! ???? Easy I Tasty I Ready in 5 Minutes
Welcome to our channel! In this mouthwatering video, we present to you a delectable dessert recipe that will transport you to chocolate heaven. Get ready to indulge in the ultimate treat as we guide you through the step-by-step process of creating a heavenly pudding cake in a bowl. This recipe combines the rich flavors of chocolate pudding and moist cake, resulting in a truly irresistible dessert that will satisfy your sweet cravings. Join us as we dive into the world of desserts, exploring the perfect balance of textures and flavors. Whether you're a chocolate lover or simply looking for a delightful dessert, this indulgent creation is a must-try. Don't forget to subscribe to our channel for more tantalizing recipes and satisfy your dessert cravings with our incredible collection of mouthwatering delights. Get ready to take your taste buds on a journey to chocolate heaven!
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#Heaven and #hell #cake # reveil
heaven and hell cake dessert.
angel food cake, chocolate cake, chocolate frosting, cool whip, and peanut butter mousse, with ice cream. thank you for watching and have a good evening.
Chocolate Indulgence Cake Recipe | Cotton Soft Chocolate Cake | Chocolate Glaze
Chocolate Indulgence Cake – If there are all the cakes lined in the café, I will always pick something with chocolate. Why is it called Chocolate Indulgence? This cake is made of all the chocolates you know. White chocolate and dark chocolate ganache and glaze with chocolate sponge cake, so delicious. I will not think this is too much chocolate. This cake is well balance with white chocolate, a little milky and creamy feeling. The glaze without gelatin turned out so amazing with a few lines of white chocolate drizzle décor, looks so simple and elegant. I hope you’re inspired to make this cake. Let me know your thoughts and how your version turned out as I’m excited to share this recipe with you. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Chocolate Sponge Cake
I am using 6-inch round pan
3 egg yolks
50g [¼ cup] fine sugar
48g [3½ tbsp] light oil
60ml [¼ cup] milk
1 tsp vanilla extract
¼ tsp salt (sorry I think I left out that video clip)
90g [¾ cup] cake flour
18g [2½ tbsp] cocoa powder
3 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• White Chocolate Ganache
140g [1 cup] white compound chocolate
75g [¼ cup + 1 tbsp] whipped cream, hot
• Dark Chocolate Ganache
200g [1½ cup] dark compound chocolate
200g [¾ cup + 1 tbsp] whipping cream, hot
• Chocolate Glaze
170g [1 cup] dark chocolate coins or compound chocolate
170g [¾ cup] whipping cream, hot
8g [½ tbsp] butter
20g [1 tbsp] honey (to give the glaze a shine, optional)
sugar syrup
[1 tbsp sugar + 1 tsp coffee powder
+2 tbsp hot water] cool before using
Décor
White chocolate drizzle [you can warm up the remaining chocolate until drizzle consistency]
Dark chocolate piping
Dark chocolate & Pistachio nuts, chopped
Instructions:
• Chocolate Sponge Cake
Please refer to
• White Chocolate Ganache
1. Chop the white chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
6. Transfer into a piping bag and set aside.
• Dark Chocolate Ganache (exactly the same way as the white chocolate ganache above)
1. Chop the dark chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
6. Transfer into a piping bag and set aside.
• Assemble the Cake
Please refer to
• Chocolate Glaze
1. In a bowl, add the chocolate melts/coins and hot whipping cream.
Remark: you can also use dark compound chocolate. Any chocolate that can melt easily.
2. Place the bowl over a double boiler. Mix vigorously until the chocolate is completely melted and no lumps. The mixture should be smoothen and flowing consistency.
3. Strain the mixture. Let it rest until the temperature comes down to about 35°C-37°C.
Remark: if you don't have a thermometer, feel with your hand, the mixture is completely cool but in drizzle consistency. Do not over rest it, as the temperature goes down, the chocolate mixture will become thicker and thicker and harder to spread on the cake. You can always reheat the mixture again if you think it’s too thick and not drizzle consistency anymore. Then wait again until 35°C-37°C.
4. Pour the glaze over the cake. Let the glaze drip for about a minute. When it stop dripping, transfer to cake onto the cake plate.
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Chocolate Cake with Caramel and Espresso Icing
Do you like espresso? Do you like it sweet? Well then this cake is perfect for you!Chocolate Mud Cake with Caramel Espresso FrostingOct 3, 2016 - From by Emily Lael Aumiller's 2016 cookbook, Pure Artistry: I had always been a five-cup-a-day, take-it-black coffee drinker—three in the . Espresso Cake with Caramel and White Chocolate Buttercream.Chocolate Mud Cake with Caramel Espresso Frosting. 1 cup plain flour. 1 tsp baking powder. 100g butter. 100g dark chocolate. 2 tbsp espresso coffee (short .Chocolate Cake with Caramel and Espresso Icing - Emily Lael.Cupcakes Mezza Luna CafeSep 30, 2017 - Butter pound cake with salted caramel and espresso filling with chocolate buttercream icing, $5.70 a serving. 3. S'more's Cake at Clara's .Coconut almond cake, chocolate ganache, chocolate buttercream.. Golden cake, caramel filling, coffee syrup, espresso and vanilla bean buttercream swirl.9 Gorgeous Philly-Made Cakes That Are Practically Works of Art.
Chocolate Cake with Caramel and Espresso Icing - WSTaleSep 1, 2014 - Salted Caramel Mocha Heaven & Hell Cake Baking a Moment. If you aren't. Freshly whipped cream; Chocolate covered espresso beans; Sea salt. Ice the top and sides of the frozen cake with coffee buttercream. Drizzle .Aspen Wedding Cakes CAKE & CUPCAKE MENU - d'ElissiousFor the Espresso Icing. 4 c. non-hydrogenated palm shortening; 2 c. unbleached powdered sugar, sifted; ½ c. agave nectar; ½ c. safflower oil; ¼ c. chopped .Salted Caramel Mocha Heaven and Hell Cake - so many fabulous.Peggy Sue - vanilla cake with chocolate buttercream. . Salted Caramel - vanilla cake with crunchy caramel buttercream & salted. Espresso Buttercream. .
Gluten-Free Heaven and Hell Cake- Auguste Escoffier School of Culinary Arts
Loren Mulcahy prepares a modified recipe to create a gluten-free version of a Heaven and Hell cake. It consists of layers of devil's food and angel food cake, with a peanut butter mousse, and coated in milk cholocate ganache. Enjoy!