Ride - {Heaven and Hell Cake

Exhausted and nauseous, I wobble on weak ankles as D, C and I walk along the stables to D’s car.

  Ride - {Heaven and Hell Cake


Ingredients
Ganache
  • 1 3/4 lbs (795 g) milk chocolate, chopped into small pieces
  • 1 1/3 c (315 ml) heavy cream

Angel Food Cake
  • 1 1/2 c (235 g) confectioners’ sugar
  • 1 c minus 2 Tbls (120 g) flour
  • 2 Tbls cornstarch
  • 1 1/2 c (355 ml) egg whites
  • 1 tsp cream of tartar
  • 1/8 tsp salt
  • 1 c (200 g) sugar
  • 2 tsp vanilla
  • 1 tsp almond extract

Devil’s Food Cake
  • 3/4 c (155 g) shortening
  • 1 1/2 c minus 3 Tbls (185 g) flour
  • 3 Tbls cornstarch
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 c (355 ml) coffee
  • 3/4 c (70 g) cocoa powder, sifted
  • 2 c (400 g) sugar
  • 1 1/2 tsp vanilla
  • 3 eggs, room temp

Peanut Butter Mousse
  • 1 lb (455 g) (2 8oz packages) cream cheese, at room temperature
  • 3 c (710 ml) smooth peanut butter, at room temperature
  • 2 c (315 g) confectioners’ sugar, sifted
  • 1 c (235 ml) heavy cream
Instructions 

Ganache
  1. Place the chocolate in a medium-sized bowl and set aside.
  2. Bring cream to a boil in a small saucepan and when it begins to bubble up, pour over the chocolate and let sit for 5 minutes. Gently stir, starting in the middle and working your way outward, until the cream and chocolate are completely mixed. Cover with plastic wrap and set aside.
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