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.
Chocolate Peanut Butter Mousse Cake
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
- 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
Peanut Butter Mousse
- 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
- 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.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
I have wanted to make this every since I saw it in the November/December issue of Food Network Magazine. I loved the idea of it totally.
The thing is that when I copied their cake recipe it was not what I wanted. It did not roll well, it broke and it was a weird texture. Didn’t like the chocolate flavor, or lack thereof, either.
Sorry, Food Network.
But other than that it was awesome.
Filed under Cake, Dessert
This is my very favorite chocolate from scratch cake. It is moist and chocolatey. Be prepared for the batter to look very runny compared to other cake batters you might be used to. It’s o.k..somehow it works out great in the end. The cake is very dark..you could try using the Hersheys Special Dark cocoa instead of regular for an even richer chocolate cake.
Just want to mention really quick that Marc is in the hospital with severe knee pain..the doctors have him on morophine…We are unsure what is happening next but have great faith that all will be well. Good wishes, prayers and positive thoughts all appreciated! I am dividing my time between the library (to blog) the house, and the hospital and I am feeling a bit ragged lately!
2 c flour
1 3/4 c sugar
1/2 c cocoa
1 Tbs soda
1/3 c butter
1 c sour milk or butter milk
1 c strong coffee
Cream the butter and the sugar. mix flour and soda into sugar mixture and then milk and coffee. Mix well. Mixture will be very liquid. Pour into greased and floured 13 x 9 inch pan and bake at 350 for 35-40 minutes. Frost as desired.
Filed under Cake, Dessert