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Chocolate Peanut Butter Mousse Cake

Irresistible Chocolate Peanut Butter Mousse Cake Recipe

Chocolate Peanut Butter Mousse Cake is a decadent dessert featuring layers of rich chocolate cake and creamy peanut butter mousse, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 1/2 cups All-purpose flour Substitution: Use gluten-free flour blend for gluten-free version.
  • 1/2 cup Unsweetened cocoa powder Ensure it's unsweetened for balanced taste.
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter For a lighter version, substitute with low-fat cream cheese.
  • 1 cup Granulated sugar Substitution: Use sugar alternatives if needed.
  • 3 large Large eggs Use egg replacements for vegan option.
  • 1 tsp Vanilla extract
  • 1 cup Buttermilk Substitution: Use plain yogurt or dairy-free yogurt.
For the Mousse
  • 1 cup Heavy cream
  • 1 cup Creamy peanut butter Natural peanut butter can be used for a healthier option.
  • 1/2 cup Powdered sugar
For the Ganache
  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy cream for ganache

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Electric mixer
  • spatula
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or non-stick spray.
  2. In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until combined.
  3. Beat the butter and sugar together on medium speed for 3-5 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing well after each, then blend in the vanilla extract.
  5. Gradually mix in the dry ingredients with the buttermilk, starting and ending with the dry ingredients.
  6. Pour the batter into the cake pan, smoothing the top, and bake for 25-30 minutes.
  7. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  8. Whip the heavy cream until soft peaks form, about 3-5 minutes.
  9. In another bowl, mix the peanut butter, powdered sugar, and vanilla until smooth, then fold in whipped cream.
  10. Slice the cooled cake horizontally into two layers, place one layer on a serving plate, and spread half of the mousse over it.
  11. Top with the second layer and spread the remaining mousse on top, then chill for at least 2 hours.
  12. Heat heavy cream for ganache and stir in chocolate chips until melted and smooth.
  13. Pour ganache over the cake and let it drip down the sides.
  14. Slice and serve garnished with whipped cream or chopped peanuts.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 250mgPotassium: 230mgFiber: 3gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

This cake can be customized for dietary needs and is best enjoyed chilled.

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