Chocolate Peanut Butter Mousse Cake

Chocolate Peanut Butter Mousse Cake Recipe. Learn how to make this rich and fluffy chocolate cake with a delicious peanut butter mousse, topped with milk chocolate ganache.

Active time: 35mins | Cook time: 15mins | Yield: 10

Ingredients:

For the cake:

2 Large Eggs
1/2 cup (100g) Sugar
1/4 cup (60ml) Vegetable Oil
1/4 cup (20g) Unsweetened Cocoa Powder
1/2 cup (65g) All-Purpose Flour
2 tsp Baking Powder

For the filling:

4 Tbsp Water at room temperature
1 Tbsp (10g) Powdered Gelatin, unflavored
1 cup (230g) Cream Cheese at room temperature
1 cup (240g) Natural Peanut Butter
1 can (14oz – 397g) Sweetened Condensed Milk
1 cup (240ml) Heavy Whipping Cream, cold

For the topping:

7oz (200g) Milk Chocolate, chopped
3 Tbsp Milk at room temperature
3 Tbsp Peanut Butter, warm
1/4 cup (35g) Roasted Peanuts

Video:

Directions:

Cake:

Grease with butter a 9-inch (23cm) round cake pan with removable bottom.
In a large bowl, place the eggs and sugar. Whisk for about one minute.
Add the vegetable oil and whisk.
Add the cocoa powder, flour, and baking powder. Stir until just combined. Do not overmix the flour.
Pour the batter into the prepared pan. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
Let it cool completely at room temperature.

Filling:

In a small microwave-safe bowl, pour the water and sprinkle powdered gelatin. Stir until completely dissolved. Let it stand for 2-3 minutes to bloom. The gelatin will absorb the water. Microwave it for 15 seconds to melt. Set aside.
In the bowl of an electric mixer, place the cream cheese, peanut butter, and condensed milk (make sure that these ingredients are at room temperature). Beat on medium speed until smooth.
Turn the mixer speed to low and pour the melted gelatin into the mixture. Mix until well combined. Set aside.
In the bowl of an electric mixer, beat the heavy whipping cream on medium-high speed until soft peaks form, being careful not to overbeat or the cream will turn buttery.
Gently fold the whipped cream into the peanut butter mixture.
Pour the filling into the pan, over the prepared cake, and smooth the top.
Refrigerate for 1 hour.

Topping:

Melt the chocolate using a double-boiler or microwave in 30-second intervals, stirring between each, until melted.
Add the milk and whisk until smooth.
Pour the mixture over the peanut butter mousse and spread to form an even layer.
Drizzle the peanut butter on top and create swirls with the help of a toothpick or skewer.
Decorate with roasted peanuts.

Refrigerate for 4 hours or overnight.