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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
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
-16 servings
Calories
Author
Marye Audet-White
Ingredients
Cake
2
cups
sugar
1-¾
cups
all-purpose flour
¾
cup
Scharffen Berger Cocoa
2
oz
bittersweet chocolate chopped
1-½
teaspoons
baking powder
1-½
teaspoons
baking soda
1
teaspoon
salt
2
eggs
1
cup
milk
¼
cup
vegetable oil
¼
cup
melted butter
2
teaspoons
vanilla extract
1
cup
boiling water
Peanut Butter Mousse
2
cups
creamy peanut butter
8
oz
cream
cheese
1 ½
cups
sugar
2
eggs
1
teaspoon
vanilla
Ganache
1
cup
cream
12
ozs bittersweet chocolate
, chopped
Instructions
Cake
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.
Mousse
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
Ganache
Bring
cream
just to a
boil
.
Stir in chocolate until smooth.
Assembly
Cover with the peanut butter mousse. Chill
Cover with a smooth layer of the ganache.
Refrigerate about 4 hours before serving.