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1.
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To make the angel food: Heat oven to 375 degrees. Cut parchment paper or wax paper to fit the bottom of a 10 inch round cake pan. Do not grease the pan or paper.
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2.
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Sift together the flour and confectioner's sugar. Set aside.
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3.
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Place egg whites in bowl of a heavy duty mixer. Beat slowly while adding the salt and cream of tartar; then continue beating for 1 minute or until soft peak form. Increase speed to medium ; add sugar by Tablespooons until it is all incorporated, then beat 1 1/2 minutes longer. When egg whites have stiff peaks, add vanilla and almond extracts.
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4.
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Remove bowl from mixer and sprinkle half of the confectioners' sugar-flour mixture over the egg whites. Fold in with a rubber spatula; sprinkle with remaining with remaining sugar-flour mixture and fold again using a minimum number of strokes so that the egg white do not deflate. Gently spoon the mixture into prepared pan and bake 40 to 50 minutes, or until golden brown. Do not overbake or the cake will sink in the center.
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To make the devil's food: Heat oven to 350 degrees. Grease and flour a round 10-inch cake pan.
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6.
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Sift cocoa into a mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. Set aside.
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7.
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Combine shortening, sugar, vanilla and eggs, and beat for 2 minutes at medium speed.
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8.
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In a separate bowl, sift togethr the flour, salt, baking powder and baking soda.
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9.
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Alternately add the cocoa-coffee mixture and flour mixture to the sugar-egg mixture and continue beating until incorporated. Pour batter into prepared pan and bake for 30 minutes.
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10.
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To assemble cake: When both cakes have cooled, carefully slice them in half horizontally with a sharp serrated knife (the longer the better) so that you have 4 cake layers.
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To slice the angel food cake, spray knife with oil. Holding the top of the cake with your flat open hand, use a sawing action to slice through. Do not put pressure on the knife or the cake might tear; just let the sawwing action do its work. (If the cake sinks in the center, fill it in with some extra mousse. Make this the top layer and it will be easier to level off)
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12.
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Place 1 layer on the devil's food cake on a plate and spoon a third of the Peanut Butter Mousse on top. Add a layer of the devil's food cake on a plate and spoon a third of the Peanut Butter Mousse on top. Add a layer of the angel food , then spread with another third of the mousse. Add second devil's food layer, then reamining mouse. Top with remaining angel food layer.
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Whisk the Ganache, then spread over the cake with a spatula, frosting the top and sides generously. Refrigerate for a least 2 hours before serving. Served chilled, slice with a warm wet knife.
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Peanut Butter Mousse: In the bowl of an electric mixture,whip the cream cheese until light and creamy. Gradully beat in the confectioners' sugar, then the peanut butter. Continue beating until thoroughly incorporated and fluffy. If mixture looks lumpy, add 2 Tablespoons of the heavy cream. If may not smooth out, but it will be easier to blend.
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Transfer mixture to another blowl and set aside. Place the remaining heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures. Set aside
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Ganache: In a saucepan over medium heat, bring the cream to a boil and stir in the chocolate. Removed from heat, cover pan and let the chocolate melt. Whisk to combine thoroughly, then let cook to room temperature.
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Optional garnish:
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Raspberry sauce; Puree frozen raspberries, strain through a sieve. Sweeten to taste with sugar. Drizzled raspberry sauce, propped up with chunks of swirled chocolate.
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Chocolate pieces. Melt milk chocolate and white chocolate. Spread milk chocolate in cookie sheet lined with wax paper. Scatter spoonfuls of white chocolate around the dark, then create swirls with a toothpick. Allow to cool, then break into pieces.
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Note this cake picks up refrigerator odor easily, so wrap or cover it well. Any leftover cake may be frozen, tightly wrapped, for up to a month.
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