Salted Caramel Mocha Heaven & Hell Cake
Alternating layers of angel food cake and devils food cake are filled with salted caramel mousse, frosted with espresso buttercream, and glazed with a decadent dark chocolate ganache. Your guests will swoon over this fabulous heaven and 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 salted caramel mocha heaven and hell 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 and hell cake, it’s really pretty simple: layers of angel food and devil’s 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 salted caramel mocha heaven and hell 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 fan-girling 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 and Hell Cake for your next big occasion. Your guests will be blown away!
Happy Holiday! 😀
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Salted caramel mocha heaven & hell cake: this multilayered angel food and devil’s food cake has caramel, chocolate, and coffee flavors. Swoon!
- Preheat the oven to 325 degrees F.
Line the bottom of an ungreased, 9-inch cake pan with a circle of parchment.
- Sift the powdered sugar and cake flour together. Set aside.
Place the egg whites, cream of tartar, and salt together in a large mixing bowl, and whip on medium-high speed until foamy.
- Slowly add the granulated sugar, while continuing to whip.
- Add in the vanilla and almond extracts and whip until stiff peaks form.
- In three additions, sprinkle the powdered sugar/cake flour mixture over the meringue, and gently fold until well incorporated.
Transfer the mixture to the prepared pan, and bake for 45 minutes or until the cake is springy to the touch and a toothpick inserted in the center comes out clean, or with a few moist crumbs.
- Run a thin knife around the inside perimeter of the pan, and turn the cake out onto a wire rack to cool.
Preheat the oven to 325 degrees F. Lightly mist a 9-inch cake pan with nonstick spray, and line with a circle of parchment.
Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and stir on low speed.
- Add the softened butter, and stir on low speed until the mixture resembles moist sand.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl after each addition.
- Add the Greek yogurt and vanilla, and mix on medium speed for about two minutes, to fully incorporate the ingredients and aerate and develop the structure of the cake.
Transfer the mixture to the prepared pan, and bake for 25 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean, or with a few moist crumbs.
- Turn the cake out onto a wire rack to cool.
- Place the water in a small bowl, and sprinkle the powdered gelatin over the surface. Set aside.
- Whisk the egg yolks and sugar together in a large bowl until pale in color.
- Place the milk in a small pot and heat over a low flame until just beginning to simmer. Slowly add the hot milk to the egg yolk mixture, a little at a time, whisking continuously, to temper the yolks and warm them gently.
- Pour the mixture back into the pot and cook over low heat, whisking, until thickened. (The mixture should coat the back of a spoon.)
- Whisk the softened gelatin into the egg/milk mixture. Cool to room temperature.
Place the cream in a small mixing bowl. Whip on medium-high speed until stiff peaks form.
- Stir the whipped cream, egg mixture, and salted caramel together. Refrigerate.
Place the egg whites and sugar in a mixing bowl set over a pot of simmering water. Cook, whisking occasionally until the mixture no longer feels gritty when rubbed between the thumb and forefinger.
Remove the egg white mixture from the heat, and whip on medium-high speed until there is no hint of warmth remaining, and the meringue holds stiff peaks.
- Add the butter, a tablespoon at a time, while continuing to whip on medium-high speed.
- Stir in the dissolved espresso powder until completely incorporated.
- (If the buttercream seems runny, place the bowl in the refrigerator for 10-20 minutes, then whip again until fluffy and stiff.)
- Chop the chocolate finely and place in a small bowl.
- Heat the cream in a small pot until barely simmering.
- Pour the hot cream over the chopped chocolate, and allow to stand for 5 minutes.
- Whisk the chocolate and cream together until fully incorporated.
- Whisk in the corn syrup and vanilla.
- Split the cakes horizontally into two layers each, using a serrated knife.
- Lay one of the devil’s food layers on a serving plate. Layer a third of the salted caramel mousse on the cake, and spread in an even layer. Top with a layer of angel food cake.
- Layer another third of the salted caramel mousse on the angel food cake, spreading in an even layer.
- Repeat once again: devil’s food, mousse, angel food.
- Wrap the cake tightly in plastic wrap and freeze for 2 hours minimum.
- Ice the top and sides of the frozen cake with coffee buttercream. Drizzle with cooled ganache.
- Optional: Pipe rosettes of whipped cream around the top edge, and garnish each with a chocolate covered espresso bean. Sprinkle the top of the cake with sea salt.
- Refrigerate for a minimum of two hours before slicing.