Decadent Heaven and Hell Cake Recipe

This rich and sinfully delicious Heaven and Hell Cake is a showstopper dessert that will leave everyone craving for more. The cake features layers of moist devil's food chocolate cake and spicy devil's food chili cake, filled with a creamy chocolate mousse and frosted with a heavenly Swiss meringue buttercream. Topped with a devilishly dark chocolate ganache and a sprinkle of chili flakes, this cake is the perfect combination of sweet and spicy heaven.

Ingredients

• For the devil's food chocolate cake layers:
• - 2 cups all-purpose flour
• - 1 3/4 cups granulated sugar
• - 3/4 cup unsweetened cocoa powder
• - 2 teaspoons baking powder
• - 1 1/2 teaspoons baking soda
• - 1 teaspoon salt
• - 2 large eggs
• - 1 cup whole milk
• - 1/2 cup vegetable oil
• - 2 teaspoons vanilla extract
• - 1 cup boiling water
• For the devil's food chili cake layers:
• - 2 cups all-purpose flour
• - 1 3/4 cups granulated sugar
• - 3/4 cup unsweetened cocoa powder
• - 2 teaspoons baking powder
• - 1 1/2 teaspoons baking soda
• - 1 teaspoon salt
• - 2 large eggs
• - 1 cup whole milk
• - 1/2 cup vegetable oil
• - 2 teaspoons vanilla extract
• - 1 cup boiling water
• - 1 teaspoon chili powder
• - 1/2 teaspoon cayenne pepper
• For the chocolate mousse filling:
• - 2 cups heavy cream
• - 1 cup semisweet chocolate chips
• - 1/4 cup powdered sugar
• - 1 teaspoon vanilla extract
• For the Swiss meringue buttercream frosting:
• - 2 cups unsalted butter, softened
• - 6 large egg whites
• - 1 1/2 cups granulated sugar
• - 2 teaspoons vanilla extract
• For the dark chocolate ganache topping:
• - 1 cup heavy cream
• - 8 ounces dark chocolate, chopped
• - 1/4 cup unsalted butter
• For garnish:
• - Chili flakes

Directions

1. Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
2. In a large mixing bowl, combine the dry ingredients for the devil's food chocolate cake layers: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
4. Stir in the boiling water and mix until the batter is well combined.
5. Pour the batter evenly into two of the prepared cake pans and set aside.
6. For the devil's food chili cake layers, repeat steps 2-5, but also add the chili powder and cayenne pepper to the dry ingredients.
7. Bake all three cake layers in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
9. To prepare the chocolate mousse filling, heat 1 cup of heavy cream in a saucepan over medium heat until it starts to simmer.
10. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let it sit for a minute, then whisk until smooth and well combined. Allow the mixture to cool completely.
11. In a separate mixing bowl, whip 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12. Gently fold the cooled chocolate mixture into the whipped cream until it is fully incorporated. Set aside.
13. In another mixing bowl, prepare the Swiss meringue buttercream frosting by whisking together the egg whites and sugar.
14. Place the bowl over a saucepan of simmering water and whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C).
15. Remove the bowl from the heat and transfer the mixture to a stand mixer. Whip on high speed until stiff peaks form and the bowl is cool to the touch.
16. Gradually add the softened butter, a tablespoon at a time, until all the butter is incorporated and the frosting is smooth and creamy. Mix in the vanilla extract.
17. Spread a layer of chocolate mousse filling on top of one of the devil's food chocolate cake layers. Place one of the devil's food chili cake layers on top.
18. Repeat the process with another layer of chocolate mousse filling and the remaining devil's food chocolate and chili cake layers.
19. Frost the entire cake with the Swiss meringue buttercream frosting, ensuring smooth and even coverage.
20. To prepare the dark chocolate ganache topping, heat the heavy cream in a saucepan over medium heat until it starts to simmer.
21. Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then whisk until smooth and well combined. Stir in the butter until melted and fully incorporated.
22. Allow the ganache to cool slightly before pouring it over the frosted cake, starting from the center and letting it drip down the sides.
23. Sprinkle the top of the cake with chili flakes for a spicy finish.
24. Refrigerate the cake for at least 2 hours to set before serving.
25. Slice and enjoy this heavenly and devilish delight!

Interesting Facts