Ingredients

For the Ganache
• 12 ounces chocolate chips
• 1 cup heavy cream
• (I had to quadruple this amount in order to cover this massive cake!)
For the Angel Food Cake
• 1 1/2 c (235 g) confectioners’ sugar
• 1 c minus 2 Tbls (120 g) flour
• 2 Tbls cornstarch
• 1 1/2 c (355 ml) egg whites
• 1 tsp cream of tartar
• 1/8 tsp salt
• 1 c (200 g) sugar
• 2 tsp vanilla
• 1 tsp almond extract
For the Devil's Food Cake
• 3/4 c (155 g) shortening
• 1 1/2 c minus 3 Tbls (185 g) flour
• 3 Tbls cornstarch
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
• 1 1/2 c (355 ml) coffee
• 3/4 c (70 g) cocoa powder, sifted
• 2 c (400 g) sugar
• 1 1/2 tsp vanilla
• 3 eggs, room temp
Peanut Butter Mousse
• 1 lb (455 g) (2 8oz packages) cream cheese, at room temperature
• 3 c (710 ml) smooth peanut butter, at room temperature
• 2 c (315 g) confectioners’ sugar, sifted
• 1 c (235 ml) heavy cream

Instructions

Ganache
1. Place the chocolate in a medium-sized bowl and set aside.
2. Bring cream to a boil in a small saucepan and when it begins to bubble up, pour over the chocolate and let sit for 5 minutes. Gently stir, starting in the middle and working your way outward, until the cream and chocolate are completely mixed. Cover with plastic wrap and set aside. Let the ganache sit at room temperature over night.
Angel Food Cake
3. Preheat oven to 325F (160C) and line the bottom of a 10? round cake pan with ungreased parchment paper.
4. In a medium bowl, sift together confectioners’ sugar, flour and cornstarch. Set aside.
5. In a large bowl, beat egg whites, cream of tartar, and salt until frothy. Increase speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form.
6. Sift half of the flour mixture over egg whites and fold until just combined. Sift over the remaining half of the flour mixture and gently fold until no streaks remain.
7. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.
Devil's Food Cake
8. Preheat oven to 350F (175C). Grease a 10? round cake pan with shortening and dust with flour to coat. Shake out excess flour and set pan aside.
9. In a medium bowl, whisk together flour, cornstarch, baking soda, salt, and baking powder. Set aside.
10. In another medium bowl, whisk the coffee and cocoa powder until smooth. Set aside.
11. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition.
12. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely.
Peanut Butter Mousse
13. In a large bowl, beat cream cheese, peanut butter, and confectioners’ sugar on medium speed until smooth and fluffy, about 3 minutes.
14. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten, then fold in remaining 2/3rds. Cover and chill until ready to use.
Assembly
15. Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil’s food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil’s food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours.
16. Stir ganache. Refrigerate if necessary to thicken up. Use an offset spatula and bench scraper to frost the ganache onto the cake. Top with chocolate curls and pipe a shell border around the top and bottom. Refrigerate the cake for 2 hours before slicing.