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I am suppose to bring a “unique” dessert for Thanksgiving (unique meaning other folks are doing the oldie but goodie pies etc).

I made the’Pumpkin Roulade with Ginger Buttercream and it is delicious , but if you put in the time…here’s a recipe with a severe wow factor. The recipe is long but remember you are assembling two cakes recipes, a peanut butter mousse and a chocolate ganache. A real surprise when the first slice is taken out. Made just two times over the last two years…it IS rich!

A divinely decadent cake
HEAVEN & HELL CAKE (W. PEANUT BUTTER GANACHE) Stephan Pyles
INGREDIENTS: ANGEL FOOD CAKE
2/3 cup cake flour
1 cup powdered sugar
1 cup egg white (about seven or eight)
1 pinch salt
1 teaspoon cream of tartar
2/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
INGREDIENTS: DEVILS FOOD CAKE
1/2 cup cocoa powder
1 cup strong coffee
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups cake flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
INGREDIENTS: PEANUT BUTTER MOUSSE
12 ounces cream cheese
1 3/4 cups powdered sugar
2 cups peanut butter, at room temperature
3/4 cup heavy cream
INGREDIENTS: GANACHE (FROSTING)
2 lbs milk chocolate, chopped
2 cups cream
DIRECTIONS:ANGEL FOOD CAKE
1. Preheat oven to 375°F.
2. Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
3. Do not grease the pan or paper.
4. Sift together the flour and powdered sugar and set aside.
5 Place the egg whites in the bowl of a heavy duty mixer.
6 Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
7 Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
8 When egg whites have stiff peaks, add vanilla and almond extract.
9 Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
10 Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
11 Do not over bake or the cake will sink in the center.
DIRECTIONS: DEVIL’S FOOD CAKE
1 Preheat oven to 350°F.
2 Oil and flour a round 9-inch cake pan.
3 Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. Set aside.
4 (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
5 In a separate bowl, sift together the flour, salt, baking powder and baking soda.
6 add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
7 Pour batter into prepared pan and bake for 30 minutes. Test for doneness.
DIRECTIONS; PEANUT BUTTER MOUSSE
1 In the bowl of an electric mixer, whip the cream cheese until light and creamy.
2 Gradually beat in the powdered sugar, then the peanut butter.
3 If mixture looks lumpy, add 2 tablespoons of heavy cream.
4 Continue beating until thoroughly incorporated and fluffy.
5 Transfer mixture to another bowl and set aside.
6 Place heavy cream in the electric mixer bowl and whip until stiff.
7 Carefully, but thoroughly, combine both mixtures; set aside
DIRECTION: ASSEMBLY
1 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.
DIRECTIONS: CHOCOLATE GANACHE
1 Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. (heat it in the microwave, if necessary, at 10 second intervals Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.. Refrigerate the cake for 2 hours before slicing.