9-layers of deliciousness, this gigantic cake is easy to make and every chocolate and peanut butter lovers dream. Not to mention, a perfect indulgent treat for a Sunday night! Using box cake mix, this beauty comes together like a charm!
12 ounces chocolate chips
1 cup heavy cream
1 box angel food cake mix and ingredients to make the cake (not sure how we word this)
1 box devil’s food cake mix and ingredients to make the cake (not sure how we word this)
2 8-ounce packages cream cheese, room temperature
3 cups smooth peanut butter, room temperature
2 cups confectioners’ sugar
1 cup heavy cream
1. For the Ganache, 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 until you are ready to frost the cake.
3. Preheat oven to 350 degrees F.
4. Prepare angel food cake according to package directions.
5. Pour batter into 2 9-inch round baking pans and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.
6. Prepare devils food cake according to package instructions.
7. Pour the batter into 2 9-inch round baking pans pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely.
8. In a large bowl, beat cream cheese, peanut butter, and confectioners’ sugar on medium speed until smooth and fluffy, about 3 minutes.
9. 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.
1. 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.
2. Stir ganache. Use an offset spatula and bench scraper to frost the ganache onto the cake.
3. Refrigerate the cake for 2 hours before slicing.