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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
- 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.
Cover with the peanut butter mousse. Chill
Cover with a smooth layer of the ganache.
Refrigerate about 4 hours before serving.