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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.
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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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John Whaite's Crumble Cake with Blackberries | Lorraine
Broadcast on 07/08/15
John guides Jenni through his recipe for blackberry and ginger crumble cake.
Full recipe:
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Gluten-Free Heaven and Hell Cake-Auguste Escoffier School of Culinary Arts
This is a Heaven and Hell Cake which I modified the recipe so that it would be entirely gluten-free. Enjoy!
Charlotte chats with Great British Bake Off winner, John Whaite
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Nigella Lawson Food Heaven Part 2 - Saturday Kitchen - BBC
Part two of two. James Martin shows off with his favourite blow-torch trick as he finishes off Nigella Lawson's food heaven of chestnut and choclate torte. Festive frolics in the kitchen in this great clip from BBC food show Saturday Kitchen. For more BBC Good Food videos visit our channel: