Heaven and Hell Cake

To make angel food cake, cut a piece of parchment or waxed paper to fit the bottom of a 10-inch springform pan. Do not grease paper or pan. Preheat oven to 375°.

Sift together flour and powdered sugar. Place egg whites in a mixing bowl and beat, adding cream of tartar and salt. Beat about 2 minutes. Increase speed to medium and pour sugar into eggs, 1 T at a time until all of it is incorporated. Continue beating about 3 minutes. When whites form stiff peaks, add vanilla and almond extracts. Remove from mixer and sprinkle in half of the flour/sugar mixture. Gently fold in with a rubber spatula. Sprinkle in the second half of mixture and repeat. Spoon batter into prepared pan and bake for 1 hour. Remove from oven and let cool completely. Once cooled, slice the cake in half to form two layers.

For Devils Flood Cake, Preheat oven to 350°. Oil and flour a 10 inch springform pan. Sift cocoa into a small bowl and drizzle with coffee while whisking to make a smooth paste. Combine the shortening, sugar, vanilla and eggs in a bowl of mixer and beat for 2 minutes. Sift together flour, salt, baking powder and baking soda in a large bowl. Alternately, add the dry mixture with the coffee/cocoa mixture, beating until incorporated. Pour cake into prepared pan and bake for 30 minutes. Remove from oven and let cool. Once cool, carefully slice in half horizontally to make two layers.

For Peanut Butter Mousse, whip the cream cheese in the bowl of a mixer until light and creamy. Gradually beat in the powdered sugar. Add the peanut butter and continue beating until completely incorporated and fluffy. Transfer to another bowl. Place heavy cream in a bowl and whip until stiff. Fold whipped cream into peanut butter mixture.

To make Ganache, bring the cream to a boil in a medium saucepan. Stir in chocolate. Cove pan so the chocolate melts quickly. Once melted, whisk the mixture to combine. Let cool to room temperature before frosting cake.

To assemble, place a layer of Devils Food Cake on a cake plate. Spoon on 1/3 of the peanut Butter Mousse and spread out. Next, add a layer of Angel Food Cake and then another layer of the mousse. Continue layering a chocolate cake layer, a mousse layer and end with a layer of Angel Food Cake. Whisk ganache and spread with a rubber spatula over the top and sides of the cake. Chill at least 2 hours before serving. Keep refrigerated between servings.