Dallas chef Stephan Pyles's wealthy, multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganache ought to be frozen before icing is added and refrigerated of all time sliced.
For That GANACHE:
2 lbs. milk chocolate, for example Valrhona, chopped
1 1/2 cups heavy cream
For That ANGEL FOOD CAKE:
1 1/2 cups confectioners' sugar
1 cup cake flour
1 1/2 cups egg-whites
1 teaspoon. cream of tartar
1/8 teaspoon. kosher salt
1 cup sugar
2 teaspoon. vanilla
1 teaspoon. almond extract
For That DEVIL'S FOOD CAKE:
1/2 cup vegetable shortening, plus much more for pan
1 1/2 cups cake flour, plus much more for pan
1 teaspoon. sodium bicarbonate
3/4 teaspoon. kosher salt
1/4 teaspoon. baking powder
1 cup coffee
1/2 cup cacao powder, sifted
1 1/2 cups sugar
1 teaspoon. vanilla
2 eggs
For That PEANUT BUTTER MOUSSE:
1 1/2 lbs. cream cheese, at 70 degrees
4 cups smooth peanut butter, at 70 degrees
3 1/2 cups confectioners' sugar, sifted
1 1/2 cups heavy cream
1. Result in the ganache: Put the chocolate inside a medium-size bowl. Bring cream to some boil inside a 2-qt. saucepan pour cream within the chocolate and let sit to melt for five minutes. Utilizing a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and hang aside to allow rest for 4 hrs.
2. Result in the angel food cake: Heat oven to 325°. Line bottom of the 10" round cake pan with ungreased parchment paper. Inside a medium bowl, sift together confectioners' sugar and flour set flour mixture aside. Inside a large bowl, beat egg-whites, cream of tartar, and salt having a handheld mixer on low speed until creamy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle 1 / 2 of the confectioners' sugar-flour mixture over egg-whites utilizing a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until surface of cake springs when touched, 45-50 minutes. Transfer cake to some rack and let awesome.
3. Result in the devil's food cake: Heat oven to 350°. Grease a tenInch round cake pan with shortening and mud with flour to coat shake out excess flour and hang pan aside. Inside a medium bowl, whisk together cake flour, sodium bicarbonate, salt, and baking powder set flour mixture aside. In another medium bowl, whisk the coffee and cacao powder until smooth set coffee mixture aside. Inside a large bowl, beat the shortening, sugar, vanilla, and eggs having a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add some flour mixture and also the coffee mixture towards the bowl in 3 stages, beating to mix after each addition. Pour the batter in to the prepared cake pan and bake until a toothpick placed into cake arrives clean, 30-35 minutes transfer to some rack and let awesome completely.
4. Result in the peanut butter mousse: Inside a large bowl, beat cream cheese, peanut butter, and confectioners' sugar having a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream right into a large bowl and beat on high-speed until stiff peaks form. Utilizing a rubber spatula, fold the whipped cream in to the peanut butter mixture set mousse aside within the refrigerator.
5. Assemble the wedding cake: Utilizing a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer from the devil's food cake on the cake stand and spread 1/three of the peanut butter mousse outrageous having a butter knife. Top mousse having a layer from the angel food cake and spread with 1 / 2 of the rest of the mousse. Repeat using the remaining devil's food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for just two hrs. Stir ganache until smooth and spread evenly outrageous and sides from the cake having a butter knife. Refrigerate the wedding cake for just two hrs before slicing.
