Peanut Butter Chocolate Mousse Cake
Peanut Butter Chocolate Mousse Cake. A dense, chocolate cake bottom, followed by a peanut butter mousse layer, a chocolate mousse layer, and topped with chocolate ganache. It is rich, decadent, and all around amazing.
Last Christmas, a friend from my husband’s office dressed like Santa Claus, came to our house, and gave our kids gifts. It was one of the sweetest and cutest things I’ve ever witnessed. My husband and I have been meaning to do something to thank Santa since Christmas, and now that it’s May, we decided it was probably time to do something about that.
We asked Santa’s wife what types of cake he enjoys, and she said peanut butter and chocolate. I’m beginning to notice a theme about what people say when you ask them their favorite dessert ….. I’m pretty sure peanut butter and chocolate were created to be put together.
Well, last week I had a piece of chocolate mousse cake from Olive Garden, and thought, “something like this with peanut butter would be perfect for Santa.” So, this is my take on a peanut butter version of Olive Garden’s chocolate mousse cake. Santa’s wife texted tonight to say that it was the best cake they have ever eaten, so if you like peanut butter and chocolate, you will not be disappointed.
A dense chocolate cake bottom, topped with peanut butter mousse, followed by chocolate mousse, and finished with chocolate ganache. Rich, delicious, amazing.
- 1 ounce semi-sweet chocolate chopped
- 1/4 cup cocoa powder
- 1/3 cup strong hot coffee
- 2/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup vegetable oil
- 1/3 cup sugar
- 1 teaspoons vanilla extract
- 1/3 cup buttermilk
- 1 egg
- 4 ounces cream cheese softened
- 1/2 cup peanut butter
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- pinch salt
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/2 cup sugar
- 2 1/2 cups heavy cream divided
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate chips
- 1 cup dark chocolate chips
- 1/2 tablespoon light corn syrup
- 1/2 cup heavy cream
Preheat oven to 350 degrees. Line 8" round pan with parchment paper, and butter/flour sides. I use Baking Pam for this.
In heat proof bowl, pour coffee over cocoa and chopped chocolate. Let sit for 2-3 minutes, then whisk together. Set aside.
In mixing bowl, whisk together flour, baking soda, and salt. Once mixed, add in chocolate/coffee mixture, oil, sugar, vanilla, buttermilk, and eggs. Beat until well combined.
Pour into prepared baking pan.
Bake for 16-18 minutes, or until toothpick in center comes out with just a few crumbs. Let cook in pan for 5 minutes, then remove to rack to finish cooling.
In large bowl using a handheld mixer, or in stand mixer, beat cream cheese, peanut butter, powdered sugar, vanilla and salt on medium-high for about 5 minutes, or until mixture is light and smooth.
Set bowl aside. In another bowl, using whisk attachment, beat heavy cream until peaks just begin to form, about 4 minutes. Fold cream into peanut butter mixture until well incorporated.
Next, put plastic over inside and sides of baking pan that you used for the cake. Then, fold a large piece of wax paper into thirds so that you have a long, thick piece (see photos). Place wax paper into pan so that it makes a tall side all around the pan.
Put the cake into the bottom of the pan. Spread peanut butter mousse evenly over the cake.
Put pan in freezer for at least 2 hours.
In large bowl or stand mixer with whisk attachment, beat eggs for about 4 minutes, or until light colored and thickened. Then, beat in sugar.
Heat 1 cup of heavy cream in a medium sauce pot over medium heat. Once cream is hot, slowly pour a little over half of the cream into the egg yolk mixture, stirring continuously (it is important to do it slowly, and stir, so that you do not cook the eggs). Then, pour the mixture back into the remaining heavy cream in the pot, still stirring continuously.
Turn heat under pot to low, and stir continuously until mixture begins to thicken, about 5 minutes.
After mixture has thickened, remove from heat and whisk in chocolate chips until smooth.
Place mixture in bowl in fridge for at least two hours.
After mixture has chilled, beat remaining 1 1/2 cups whipping cream with whisk attachment until stiff peaks form, about 5 minutes.
Fold whipped cream into chocolate/egg mixture until well combined.
Remove cake with peanut butter mousse from freezer. Spread chocolate mousse evenly over peanut butter mousse and return to freezer for at least 2 hours.
After chocolate mouse is firm in freezer, make ganache. To do this, place chocolate and corn syrup in heat proof bowl. In another bowl, heat heavy cream until bowling (I use a glass measuring cup in the microwave for about 30 seconds). Pour cream over chocolate/syrup and cover bowl with plastic wrap. Let sit for 5 minutes, then whisk until smooth.
Once smooth, spread about 3/4 cup of ganache over chocolate mousse layer.
Allow the remaining ganache to cool to room temperature. At this point you can use it to pipe decor with a pasty bag as is, beat the ganache with a mixer on high until lighter in color and fluffy (this will take about 5 minutes, and allows you to pipe the ganache similar to the way you would pipe buttercream), or use it to draw designs and allow it to fall down sides of cake. I also shaved chocolate to use on top as decor.
This could also be made in a springform pan, but the cake will not be as tall. Also, you would need to bake the cake for a shorter length of time.
The chocolate mousse layer is minimally tweaked from a Betty Crocker recipe.
Enjoy this Peanut Butter Chocolate Mousse Cake? You’ll probably enjoy these other SugarSpicesLife recipes:
Mini Peanut Butter Oreo Chocolate No Bake Desserts
Vanilla Cake with Chocolate Buttercream
Chocolate Caramel Cake
Triple Chocolate Cookies
Items used to make this recipe:
- Chicago Metallic Professional Non-Stick Round Cake Pan, 8-inch
- Wilton 8-Inch Carboard Cake Circle
- Kitchen Aid Mixer This is the most used small appliance in my kitchen, well besides the microwave, and I love it
- Wilton Buttercream Tip Set These make buttercream frosting look beautiful
- Wilton Pastry Bags I use the 12″ bags for almost all frosting … I use them so much that I buy them in bulk
- Wilton Squeeze Bottles I have the 18 pack as I use them for all types of food decor