Ingredients for Heaven And Hell Cake With Peanut Butter Ganache
- Cake Flour
- Powdered Sugar
- Egg White
- 1 teaspoon salt
- Cream Of Tartar
- Sugar
- 2 teaspoons vanilla extract
- Almond Extract
- ¾ cup unsweetened cocoa powder
- Strong Coffee
- Shortening
- 4 large eggs
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- Cream Cheese
- 1 cup creamy peanut butter
- 1 cup heavy cream
- Milk Chocolate
- Cream
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How to Make Heaven And Hell Cake With Peanut Butter Ganache
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the peanut butter ganache: In a medium saucepan, combine the heavy cream, peanut butter, and brown sugar. Heat over medium-low heat, stirring constantly, until smooth and melted.
- Remove from heat and stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer with half of the ganache. Top with the second cake layer and frost the entire cake with the remaining ganache.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
319g
Fat
132g
Carbs
35g
