chocolate peanut butter mousse cake
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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
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 -16 servings
Author Marye Audet-White

Ingredients

Cake

  • 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

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.