A Cake of Epic Proportion.

So I went a little AWOL from the internet over the holidays resulting in a major lag in posts...leaving my cookie extravaganza to fall a bit short. So I thought I would start the new year off by posting this cake.

Four heavenly high layers of devilishly deliciousness appropriately named...The Heaven & Hell Cake.

My darling friend Elizabeth had a birthday dinner party back in December. Her Mom made the most delicious food. Deep fried cauliflower, chickpea salad, pasta, chicken, ribs...I stuffed myself to the bursting point and still wanted to eat more! A few weeks before her party, I told her she could pick what kind of cake she wanted and I would make it. After some flip-flopping around she finally settled on the Heaven & Hell Cake. I think everyone was quite happy with her decision.

The above picture is the napkins they had at her party. The cute phrase on them "domestically disabled" prompts me to take a moment and talk layer cakes and how much I suck at making them. I never seem to have a problem making them taste good, but my layering and decorating skills still leave much to be desired. The cake layers always manage to be a little rough around the edges and slightly lopsided no matter how hard I try. Then, if I manage to do a decent enough icing job, once I try to add any writing or extra decorations it's all down hill from there. The good news though, is a part from myself, no one ever seems to mind.


Now back to this particular cake. A heaven and hell cake consists of two layers of devil's food cake, two layers of angel food cake with a super delightful layer of peanut butter mousse in between each layer. This is all topped off with a chocolate ganache icing. To put it succinctly it's simply to die for.

Since most people have a go to recipe for each of the cakes used I thought I would simply post the peanut butter mousse recipe (which coincidentally happens to be my favourite part of the cake ^_^).

Peanut Butter Mousse

• 4 Cups Smooth Peanut Butter
• 3 1/2 Cups Icing Sugar
• 3 Cups Cream Cheese at room temperature
• 1 1/2 Cups Heavy Cream

Beat peanut butter, sugar and cream cheese together until smooth. In a separate bowl whisk cream until stiff peaks form. Fold whipped cream into peanut butter mixture. Place in fridge until ready to use.

When making the cake start with the denser chocolate cake on the bottom and layer from there.

Enjoy!