CATEGORY |
CUISINE |
TAG |
YIELD |
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Cakes |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
Devil's Food Cake Preheat oven to 350F. Oil and flour a round 10 inch
cake pan. Sift cocoa into 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 together flour, salt, baking powder and baking
soda. Alternately add the coffee-cocoa mixture and the flour mixture
to the egg-sugar mixture and continue beating until incorporated. Pour
batter into prepared pan and bake for 30 minutes. Peanut Butter Mousse
Into the bowl of an electric mixer, whip the cream cheese until light
and creamy. Gradually beat into he confectioners' sugar, then the
peanut butter. Continue beating until thoroughly incorporated and
fluffy. If mixture looks lumpy, add 2 tablespoons of heavy cream. It
may not smooth out, but it will be easier to blend. Transfer mixture
to another bowl and set aside. Place the heavy cream in the electric
mixer bowl and whip until stiff. Carefully, but thoroughly, combine
both mixtures. Set aside. Ganache In a saucepan, over medium heat,
bring the cream to a boil and stir in chocolate. Remove from heat,
cover pan and let chocolate melt. Whisk to combine thoroughly, then
let cool to room temperature. To Assemble When both cakes have cooled,
carefully slice them in half horizontally with a sharp serrated knife
(the longer the better), so that you now have four cake layers. To
slice angel food cake, spray the 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 sawing 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 of devil's food
cake on a plate and spoon a third of the peanut butter mousse on top.
Add a layer of angel food cake, then spread with another third of the
mousse. Add second devil's food layer, then remaining mousse. Top with
remaining angel food layer. Whisk the ganache, then spread over the
cake with a spatula, frosting both top and sides generously.
Refrigerate for at least two hours before serving. Serve chilled;
slice with warm, wet knife. Note: This cake picks up refrigerator odor
easily, so wrap or cover it well. Any leftover cake may be frozen,
tightly wrapped, for up to a month. Optional Garnishes Star Canyon
serves the cake on drizzled raspberry sauce, propped up with chunks of
swirled chocolate. Raspberry sauce: Puree frozen raspberries; strain
through a sieve. Sweeten to taste. Chocolate pieces: Melt milk
chocolate and white chocolate. Spread milk chocolate in cookie sheet
lined with wax paper. Scatter spoonfuls of melted white chocolate
around the dark, then create swirls with a toothpick. Allow to cool,
then break into pieces. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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