Alternating layers of Angel Food Cake and Devils Food Cake are filled with Salted Caramel Mousse, frosted with Espresso Swiss Meringue Buttercream, and glazed with a Decadent Dark Chocolate Ganache. Your guests will swoon over this fabulous Heaven & Hell Cake!
Hey everybody! How is your long weekend going? Ours is good, so far it’s been really busy, so I’m looking forward to relaxing at home today and spending some time in my favorite place: the kitchen!
I’m so excited to be bringing you this fabulous cake today- it’s the most magnificent thing to come out of my kitchen in a long time.
If you aren’t already familiar with the idea of a Heaven & Hell cake, it’s really pretty simple: layers of angel food and devils food cake, filled with a light and airy mousse. The original version was created by chef Stephen Pyle and it featured peanut butter mousse and milk chocolate ganache. But you know, I just had to put my own spin on it, so I paid homage to one of my favorite fall treats: the salted caramel mocha.
You can find the recipe and a full picture tutorial for this cake over on KitchenAid’s blog, The Kitchenthusiast. And be sure to check out the top image of the post; it was styled and shot by the most amazingly talented and inspiring husband/wife team known as White on Rice Couple. I have been fangirling over their work for years, so I’m totally psyched to see what they did with my recipe!
I hope you enjoy the post and definitely remember this Salted Caramel Mocha Heaven & Hell Cake for your next big occasion. Your guests will be blown away!
Happy Holiday! 😀