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To make the angel food:
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Heat oven to 375F (190C).
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Cut parchment paper or wax paper to fit the bottom of a 10 inch round cake pan.
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Do not grease the pan or paper.
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Sift together the flour and confectioner's sugar.
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Set aside.
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Place egg whites in bowl of a heavy duty mixer.
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Beat slowly while adding the salt and cream of tartar; then continue beating for 1 minute or until soft peak form.
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Increase speed to medium ; add sugar by Tablespooons until it is all incorporated, then beat 1 1/2 minutes longer.
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When egg whites have stiff peaks, add vanilla and almond extracts.
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Remove bowl from mixer and sprinkle half of the confectioners' sugar-flour mixture over the egg whites.
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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.
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Gently spoon the mixture into prepared pan and bake 40 to 50 minutes, or until golden brown.
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Do not overbake or the cake will sink in the center.
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To make the devil's food:
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Heat oven to 350F (180C).
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Grease and flour a round 10-inch cake pan.
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Sift cocoa into a mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
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Set aside.
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Combine shortening, sugar, vanilla and eggs, and beat for 2 minutes at medium speed.
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In a separate bowl, sift togethr the flour, salt, baking powder and baking soda.
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Alternately add the cocoa-coffee mixture and flour mixture to the sugar-egg mixture and continue beating until incorporated.
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Pour batter into prepared pan and bake for 30 minutes.
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To assemble cake:
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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.
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Holding the top of the cake with your flat open hand, use a sawing action to slice through.
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Do not put pressure on the knife or the cake might tear; just let the sawwing action do its work.
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(If the cake sinks in the center, fill it in with some extra mousse.
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Make this the top layer and it will be easier to level off.)
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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.
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Add a layer of the devil's food cake on a plate and spoon a third of the Peanut Butter Mousse on top.
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Add a layer of the angel food, then spread with another third of the mousse.
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Add second devil's food layer, then reamining mouse.
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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.
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Refrigerate for a least 2 hours before serving.
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Served chilled, slice with a warm wet knife.
