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This chocolate peanut butter mousse cake is one of my favorites; a Marye Audet original…and a classic. It all started when Ethan wanted a special cake for his birthday a few years ago. He wasn’t sure what he wanted but wanted something “different”. The chocolate peanut butter mousse cake was born…and it was an instant hit.
Deep, rich chocolate cake topped with a creamy, fluffy peanut butter mousse and then gilded with a layer of dense chocolate ganache. Perfection? You will have to decide. We thought it was.
This will make a 13 x 9 inch cake but should serve at least 24 people. Maybe more, depending on what your RFT ( rich foods tolerance) is.
Chocolate Peanut Butter Mousse cake should be kept in the refrigerator, but be sure to take it out about 30 minutes to an hour before you want to serve it.
Rich, dark chocolate cake topped with a cloud of peanut butter mousse and glazed with chocolate ganache. Think of it as a peanut butter cup on steroids
Ingredients
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Scharffen Berger Cocoa
- 2 oz bittersweet chocolate chopped
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1/4 cup melted butter
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups creamy peanut butter
- 8 oz cream cheese
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup cream
- 12 ozs bittersweet chocolate, chopped
Instructions
- Heat oven to 350°F. Grease and flour a 13 x 9 inch pan
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Melt butter. Stir in chocolate until smooth and melted.
- Add eggs, milk,chocolate mixture, oil and vanilla; beat on medium speed of mixer 2 minutes.
- Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely.
- Beat the peanut butter and cream cheese together until blended.
- Add sugar slowly, beating well until all the sugar is incorporated.
- Beat in the eggs one at a time, beating about 3 minutes after each addition.
- Add vanilla
- Bring cream just to a boil.
- Stir in chocolate until smooth.
- Cover with the peanut butter mousse. Chill
- Cover with a smooth layer of the ganache.
- Refrigerate about 4 hours before serving.
How often can you say YUM! before it gets old? Never, I hope!
Renee, I love everything about this cake…and I am working on a variation…stay tuned.
I’m making this today! A bit of advice — you may want to use pasteurized eggs in the mousse. Children, pregnant women, seniors and any who is sick is more susceptible to possible salmonella bacteria. I like to use the ones pasteurized in the shell because they are real eggs with no additives and taste exceptionally good.
Thanks for the great recipe. Maybe I’ll even try that caramel layer too!
Barb- I know a lot of people prefer the pasteurized eggs. I have my own chickens and I prefer to use the eggs from them.
OH MY GOODNESS! My family would flip over this! We all have pretty high RFT levels though and appreciate the combination of peanut buttery goodness with chocolate. Oh yeah, gonna have to try this one soon!
sherry, I am importing all my old recipes from Baking Delights.. so you will be seeing a lot of these old favorites.
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