Chocolate and Peanut Butter Mousse Cake


Yes. I went there.



I couldn’t really decide what I wanted to make, so I asked Michael to look through some cookbooks I had and just pick one thing to make.


This thing was INCREDIBLE. Thanks honey, good choosin’






First, bake yee a cake. You can use a boxed mix to make this if you wish, but I decided to be insane and make everything from scratch.





Devil’s Food Cake:


For one 10” layer or one 9” square:


  • 1 ½ oz Unsweetened Chocolate, chopped
  • 1 ½ cups Flour
  • ½ cup unsweetened dutch process cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup plus 1 tbsp unsalted room temp butter
  • 1 cup, packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk


Preheat oven to 350. Butter the bottom and sides of one 10” cake pan, line bottom with parchment paper and butter the paper. Butter Butter Butter!




Put the chocolate in a heatproof bowl, or the top of a double boiler, and melt. Remove from heat and set aside to cool slightly.


Sift the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.


In a large bowl use an electric mixer, or standing mixer on medium speed to beat the butter and both sugars until smoothly blended and creamy. Add the eggs one at a time, mixing until each is blended into the batter. Add vanilla and beat s’more.


On low speed, mix in the melted chocolate. Add the flour mixture in three additions, alternating with the buttermilk, ending with the flour mixture. Mix until batter looks smooth.


Pour batter into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cook in pans on a wire rack for 10 mins.


Use a small, sharp knife to loosen the cake from the sides of the pan, and invert cake onto wire rack. Remove parchment paper and allow cake to cool thoroughly.




Peanut Butter Mousse:


  • 6oz cream cheese, room temp
  • ¾ cup creamy peanut butter, room temp
  • ¾ cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract


In a large bowl, or standing mixer, beat the cream cheese and peanut butter until smoothly blended. On low speed mix in the powdered sugar until it's incorporated. Texture will not be completely smooth. Set aside.




In another clean, large bowl (or just transfer the peanut butter mixture out, clean and use the same bowl as I did), beat the cream and vanilla on medium high speed until firm peaks form.




Mix about 1/3 the whipped cream into the peanut butter mixtures.



Then gently, but thoroughly fold in the remaining whipped cream. Mousse will be smooth.



Invert cake onto a plate, using a small knife cut out the center of the cake in one piece (if you can, who cares otherwise!) leaving about a 1” edge around the cake, and about 1” deep.



Spread about 1/3 of the mousse into this cavity.



Break the piece of cake you removed into 1” pieces, and place on top of mousse, mounding in the middle.


Spread remaining mousse over the cake. This should cover the cake entirely. Refrigerate the cake until the mousse is firm, about 30 minutes.




  • 1 cup heavy cream
  • 1 tbsp unsalted butter
  • 9oz bittersweet chocolate (1 ½ cups of chips)
  • 1 tsp vanilla extract



Heat cream and butter in a sauce pan until scalding but not boiling. Remove from heat and add chocolate. Stir until melted. Add vanilla.









Cool until thickened slightly, about 30 mins.

Spread ganache over cake and top with roughly chopped peanut butter cups.



Slice with a large sharp knife, wiping knife clean after each slice.









21 responses to “Chocolate and Peanut Butter Mousse Cake

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