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 and Hell Cake
Ingredients
For the angel food layers
- 3/4 cup (90 g) powdered sugar
- 1/2 cup (62.5 g) cake flour
- 6 egg whites
- 1 teaspoon cream of tartar
- 1/8 teaspoon kosher salt
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the devil's food layers
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (62.5 g) all-purpose flour
- 1/2 cup (43 g) unsweetened cocoa powder
- 1/4 cup (31.25 g) cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (113.5 g) unsalted butter, (softened), cut into pieces
- 2 eggs, (large)
- 1/2 cup (100 g) Greek yogurt
- 1 teaspoon vanilla extract
For the salted caramel mousse
- 3 tablespoons water
- 1 tablespoon powdered gelatin
- 4 egg yolks
- 1/4 cup (50 g) granulated sugar
- 1 cup (236.59 ml) milk
- 1 cup (236.59 ml) heavy cream
- 1/4 cup (59.15 ml) salted caramel sauce
For the coffee buttercream
- 6 egg whites
- 2 cups (400 g) granulated sugar
- 2 cups (454 g) unsalted butter, (softened), cut into pieces
- 2 tablespoons instant espresso powder,, dissolved in 2 tablespoons water
For the ganache
- 1/2 cup (118.29 ml) heavy cream
- 4 ounces (113.4 g) semisweet chocolate,, finely chopped
- 1/4 cup (59.15 ml) light corn syrup
- 1 teaspoon vanilla extract
For the optional garnishes
- freshly whipped cream
- chocolate covered espresso beans
- sea salt
Instructions
To make the angel food layers:
- 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.
To make the devil’s food layers:
- 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.
To make the salted caramel mousse:
- 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.
To make the coffee buttercream:
- 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.)
To make the ganache:
- 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.
To assemble the cake:
- 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.
Notes
Salted caramel mousse recipe adapted from Tartelette.
Ganache recipe adapted from Sprinkle Bakes. ©
Wow, this cake looks incredible! So beautiful!
Thanks so much Jessica! I’m so happy you liked it 🙂
Oh wow this cake is OVER the TOP and very elegant.
Totally over the top! Right? Sometimes you just want something super-special. Thanks for the sweet comment, Carol!
WOW…what an amazing cake Allie! Why can’t I get my fork through the screen? 😉
Lol thanks Lisa! I know, I ask myself that same question every time I’m gazing at your amazing creations too 😉
This cake looks amazing, Allie! Your cakes are always so stunning and mesmerising! Love the chocolate drizzle, I’m really craving a large slice right now..:)
Thank you so much, Jess! Your cakes always blow me away too!
Omg, I am dying over this cake, Allie! After the first picture I thought, “How did she get her ganache to look that perfect?” And then I saw the gif. 🙂 That is so cool White on Rice Couple styled a photo of this incredible cake! I saw them at a food blog conference recently and was totally fangirling over them as well. I love all the flavors in the cake, especially the caramel mousse and espresso frosting!
Oh my goodness I’m so jealous! Did you go to that one in Asheville??? It looked aMAZing!!!
This is the most beautiful cake! I am amazed at how talented you are, Allie. I’ll be back for more of your gorgeous creations!
Aw, thank you so much, Jen! That is too sweet, I’m so happy you dropped by and glad to know you’ll be back!
Oh wow! This is absolutely gorgeous! Seriously stunning. Looks like you and I are on the same page with flavor combos 😉
Oh ya! How about that! Great minds, I’m telling you… 😉
Just stunningly beautiful!! You are amazing, Allie!!
So are you, Alice! Thanks and love ya 😉 Hope you’re having a good week, my dear.
Good golly! That is one impressive cake! How beautifully decorated and those layers – amazing!
Thank you so much, Jessica! We really loved eating our way through all those layers 😉
I’m so impressed, Allie! Salted Caramel Mocha’s are one of my favorite drinks too! And those flavors look super fabulous in this cake! Amazing job!
Thank you sweetie! I just can’t wait for the temps to cool down, for real, so I can sip on the real thing!
This is one swoon-worthy cake, girl!! It’s so beautiful and impressive – I’m dying over the GIF! You’re uber talented. Pinned!
Aw, thank you so much for pinning! I’m so glad you popped over; hope you see you here again 😀 😀 😀
Allie, this is just stunning!! I’ve never heard of the concept heave & hell but I love everything about it!! I can only imagine how amazing this tastes 🙂
I had never heard of it before either, Zainab! KitchenAid asked me to put my own spin on it and I had to go and look it up, lol! Whoever thought of it first is a freaking genius 😉
Beautiful, Allie! And I love that salted caramel spin! Pinning. 🙂
Aw, thanks, Marcie! For the pin and for the sweet comment too! xo
Looks phenomenal! Great detail to all those layers girl. I’m impressed!
Pinned. Hope you had a great holiday!
Thanks so much Melanie! And for pinning too. Our holiday was BUSY. Looking forward to the kiddos getting into the swing of school this week so I can chill 😉 Hope you’re having a great week sweetie~
Oh Allie, this cake is absolutely breathtaking!! I have never had one of these cakes but I love everything about it. Every layer sounds mouthwatering and so so pretty! Such a showstopper – can’t wait to check out the recipe 🙂
Thank you so much Kelly! I had never heard of it before either, but boy what a great idea it is. Thanks so much for reading, love!
Oh Allie, your cake look divine! Salted caramel mousse sounds so wonderful. You did wonderful job on this cake, looks very professional 🙂
I took my site down for a few days but it’s back up today!!!
Thank you so much Michael! I had a lot of fun putting this one together. Hope everything’s cool with Michael’s Woodcraft!
OMG!!!! Since I saw this post on FB, I’ve been eagerly waiting for your post on this 6 – element masterpiece!!!!! And now my jaw is dropped!!!! I just went over and saw the recipe and the step-by-step photo instructions and Allie, you are JUST AMAZING!!!!!!!!!!!!!!!! That cake is just SOOOOOO STUNNING!!!!!! I love love looooove the heaven and hell reference and just basically EVERYTHING about this stunning beauty!!! <3 <3 *_*
Aw Samina you are just too sweet girl! Thank you so much, you always give me the best feedback. <3
This looks stunning! A work of art Allie! And I love the name!! Can’t wait to try it out.
Thank you so much Liz, it’s a labor of love but worth every ounce of effort. I hope you enjoy dear!
This cake is beautiful…a masterpiece actually from my perspective! I love the flavors used here…chocolate is a favorite, but salted caramel is a recently new favorite…thanks for sharing!
Yay! I’m so happy you like it Jodee! Thanks so much for the awesome feedback! 😀
Allie!! The cake looks Gorgeous!! Salted caramel mousse sounds incredible.. I am definitely making this for my weekend get together.. hopping over to check out the recipe 😀
Thank you so much sweetie! I hope you have lots of fun and enjoy 😉