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Angel Food Cake: Preheat oven to 375F.
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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 flour and confectioners' sugar.
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Set aside.
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Place egg whites in the 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 peaks form.
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Increase speed to medium; add sugar, by tablespoons until it is all incorporated, then beat 1-1/2 minutes longer.
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When egg whites are still, add vanilla and almond extract.
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Remove bowl from mixer and sprinkle half the flour-sugar mixture over the egg whites.
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Fold in with rubber spatula; sprinkle with remaining flour-sugar mixture and fold again, using a minimum number of strokes so that the egg whites don ot deflate.
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Gently spoon mixture into the prepared pan and bake for 40 to 50 minutes or until golden brown.
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Do not over bake or the cake will sink in the middle.
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Devil's Food Cake: Preheat oven to 350F.
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Oil and flour a round 10-inch cake pan.
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Sift cocoa into 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 together flour, salt, baking powder and baking soda.
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Alternately add the coffee-cocoa mixture and the flour mixture to the egg-sugar mixture and continue beating until incorporated.
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Pour batter into prepared pan and bake for 30 minutes.
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Peanut Butter Mousse: Into the bowl of an electric mixer, whip the cream cheese until light and creamy.
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Gradually beat into he confectioners' sugar, then the peanut butter.
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Continue beating until thoroughly incorporated and fluffy.
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If mixture looks lumpy, add 2 tablespoons of heavy cream.
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It may not smooth out, but it will be easier to blend.
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Transfer mixture to another bowl and set aside.
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Place the heavy cream in the electric mixer bowl and whip until stiff.
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Carefully, but thoroughly, combine both mixtures.
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Set aside.
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Ganache: In a saucepan, over medium heat, bring the cream to a boil and stir in chocolate.
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Remove from heat, cover pan and let chocolate melt.
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Whisk to combine thoroughly, then let cool to room temperature.
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To Assemble: When both cakes have cooled, carefully slice them in half horizontally with a sharp serrated knife (the longer the better), so that you now have four cake layers.
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To slice angel food cake, spray the 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 sawing 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 part 1 layer and it will be easier to level off.)
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Place 1 layer of 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 angel food cake, then spread with another third of the mousse.
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Add second devil's food layer, then remaining mousse.
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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 both top and sides generously.
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Refrigerate for at least two hours before serving.
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Serve chilled; slice with warm, wet knife.
