Sift flour, cornstarch, baking powder and sugar in a large bowl,make a well in the center and add cooking oil, egg yolks,ube mixture and purple yam flavor and color, using your hand mixer or wooden spoon, mix until smooth but do not over beat. Set aside.
Put egg whites and cream of tartar in the bowl of your mixer until frothy then gradually add sugar and beat until stiff and glossy.
Gently fold egg whites into flour mixture-taking care not to knock the air out. Gently lift and fold until the two mixtures are well-blended-you should have a uniform color (no white streaks).
Divide and pour batter into 2 6-inch parchment paper-lined pan and bake at 325F degrees preheated oven for about 35 minutes.. or
Cover baking pans with aluminum foil and steam for about half an hour (cake is done when a toothpick inserted in the center comes out clean or dry). Transfer to a wire rack, let cool 5 minutes then run a knife around the edges of the pan and invert cakes to cool.
For the Filling/Frosting:
Beat cream cheese and 3 tablespoons of sugar until smooth. Transfer to a small bowl and set aside. In the same bowl, put all-purpose cream and beat gradually adding 4 tablespoons of sugar until stiff.
Fold cream cheese mixture to the whipped cream until well-blended.
Make sure that cakes have cooled completely. Slice each cake horizontally in half. You will have a total of 4 cake disks. Crumble one part of the cake and set aside, you will use this to garnish sides and top of cake.
Lay one layer of cake on a cake stand, spread some filling/frosting on top and lay another cake on top, repeat process until you used all 3 cake discs.
FOR THE GANACHE: 2 lbs. (300 gr)dark chocolate, chopped 1 1/2 cups heavy cream
FOR THE ANGEL FOOD CAKE: 1 cups confectioners' sugar 1 cup cake flour 1 1/2 cups egg whites 1 tsp. cream of tartar 1/8 tsp. kosher salt 1 cup sugar 2 tsp. vanilla 1 tsp. almond extract
FOR THE DEVIL'S FOOD CAKE: 1/2 cup vegetable shortening 1 1/2 cups cake flour 1 tsp. baking soda 3/4 tsp. kosher salt 1/4 tsp. baking powder 1 cup coffee 1/2 cup cocoa powder, sifted 1 1/2 cups sugar 1 tsp. vanilla 2 eggs
FOR THE PEANUT BUTTER MOUSSE: 1 1/2 lbs. cream cheese, at room temperature 4 cups smooth peanut butter, at room temperature 2 1/2 cups confectioners' sugar, sifted 1 1/2 cups heavy cream
1. Make the ganache: Place the chocolate in a medium-size bowl. Bring cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and let sit to melt for 5 minutes. Using a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and set aside to let rest for 4 hours.
2. Make the angel food cake: Heat oven to 325°. Line bottom of a 10" round cake pan with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar–flour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. 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.
3. Make the devil's food cake: Heat oven to 350°. Grease a 10" round cake pan with shortening and dust with flour to coat; shake out excess flour and set pan aside. In a medium bowl, whisk together cake flour, baking soda, salt, and baking powder; set flour mixture aside. In another medium bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture aside. 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. 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.
4. Make the peanut butter mousse: In a large bowl, beat cream cheese, peanut butter, and confectioners' sugar with a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the peanut butter mixture; set mousse aside in the refrigerator.
5. Assemble the cake: 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 with a butter knife. 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. Stir ganache until smooth and spread evenly over the top and sides of the cake with a butter knife. Refrigerate the cake for 2 hours before slicing