This Chocolate Peanut Butter Mousse Cake is absolute proof that sometimes the easiest cake to make is also one of the best. How could you go wrong with a brownie cake layer, peanut butter mousse and an extravagant deep chocolate glaze?
Whether it’s for Father’s Day or another day, this cake is sure to please all chocolate peanut butter fans.
Brownie Cake Layer
If peanut butter is going to be teamed up with a cake layer, what could be better than a brownie turned cake layer. This cake layer is based on my Cocoa Brownies (not to be missed). Really easy and really good.
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Peanut Butter Mousse Filling
Peanut butter is much loved and for good reason. My husband, one son and a grandson could live on it. Lighten the filling with a bit of whipped cream and it melts in your mouth. Creamy peanut butter is best here. Don't use natural because it doesn't whip up the same.
Ganache for Chocolate Peanut Butter Mousse Cake
I love this Dark Satin Ganache to finish this cake. The clear corn syrup gives the ganache a shiny finish. Ganaches are basically chocolate and cream, sometimes butter, sugar, and/or corn syrup.
I have seen methods where the cream is heated and then poured over the chocolate in another bowl. Maybe it's my baker's instinct to use as few dishes as possible, but I just add the chocolate to the heated cream, let it sit for a minute and then very gently whisk the chocolate to melt it. One less dish to wash! Don't get over enthusiastic whisking or the finished ganache will have air bubbles.
Also, don't let the cream boil. The resulting ganache will lose its shine if the chocolate gets too hot. When the cream starts steaming, remove it from the heat and add the chocolate.
Chocolate Peanut Butter Mousse Cake
Ingredients
Brownie Cake Layer
- ⅔ cup natural unsweetened cocoa powder (55 grams or 2 scant ounces)
- ½ cup all-purpose flour (70 grams or about 2 ½ ounces)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 3 eggs
- ⅔ cup packed dark brown sugar (130 grams or 4 ½ounces)
- 1 ⅓ cup powdered sugar (170 grams or 6 ounces)
- ⅔ cup canola or vegetable oil
- 1 teaspoon vanilla
Peanut Butter Mousse Filling
- 1 cup heavy cream
- 1 ½ cups smooth peanut butter (385 grams or 13 ½ ounces)
- 8 ounces cream cheese, softened (225 grams)
- 1 cup powdered sugar (130 grams 0r 4 ⅕ ounces)
- 2 teaspoon vanilla
Dark Satin Ganache for Cake
- ⅓ cup 40% or heavy cream
- 2 tablespoons clear corn syrup
- 4 tablespoons butter (60 grams or 2 ounces)
- 5 ounces semisweet chocolate (140 grams)
Instructions
Brownie Cake Layer
- Preheat the oven to 325 F /162 C with the rack in the middle. Line the bottom of a 9" round cheesecake pan or springform mold with parchment. Spray the parchment and sides of the pan. Set aside.
- Measure the cocoa, flour, salt and baking powder and sift them through a strainer. Both the flour and especially the cocoa have a tendency lump. The cocoa lumps don't want to dissolve in liquid but sifting will take care of that problem.
- Beat the eggs and both sugars for about 3 minutes or until fluffy and lighter in color.
- Add the oil and vanilla, mixing until completely combined.
- Add the flour mixture and beat on low just to combine.
- Pour into the pan, level the mixture and bake for 28 to 33 minutes until a tester comes out with a few moist crumbs clinging to it.
Peanut Butter Mousse Filling
- In a mixing bowl, beat the cream until stiff. Remove the cream to another bowl.
- In the same mixing bowl combine the peanut butter, cream cheese, powdered sugar and vanilla. Beat until smooth on medium.
- Beat briefely until lighter in color.
- Fold in the cream.
- Pour onto the cake layer and spread evenly.
- Chill overnight.
Dark Satin Ganache
- Combine the cream, corn syrup and butter in a small saucepan. Heat until the butter melts but do not let it boil. It should be steamy hot but not boiling.
- Remove from the heat and submerge the chocolate. Wait for 2 minutes the gently whisk until smooth.
- Pour over the chilled cake and refrigerate until set.
Notes
Nutrition
Mark Mayer says
I’m a little late reviewing this. Perhaps because I don’t like peanut butter and had to rely on guest reviews. Unanimous approval! The guests commented that it was very rich and best served in small slices One found the dessert a tad sweet.. “That’s why coffee was invented,” I reminded him.
Helen S Fletcher says
Ahhh - the Peanut Butter cake. It is very rich but soooo good if you like peanut butter. Sweetness is so personal as is salt, pepper, etc. I try to hit a balance but glad you mentioned the coffee.
Mark Mayer says
Hi Helen,
I saved this for my brother in law and wife’s return since they have a wedding anniversary on Friday. I just made the brownie layer. From the picture, it appeared dark as would a cake made with Dutch processed cocoa. The recipe called for natural cocoa, so I used the Ghirardelli 100% cocoa. The brownie looks fine albeit a crack no one will notice once it’s topped with mousse and the ganache. I assume the small qty. of the more acidic leavener ( baking powder) with the more acidic cocoa ( non- Dutched) would make no difference in the recipe. Ah… these first world problems!
Helen S Fletcher says
Hi Mark - not sure what you are saying. Are you saying the brownie is too light in color? Or is it about the baking powder?
Mark Mayer says
Guess I was worried that I used the wrong cocoa. Your brownie appeared very dark as would one made with Dutch processed cocoa. My brownie was lighter. I assumed that the natural cocoa called for in the recipe meant non Dutch processed. In any event, I always give credit to baker who supplied the recipe. You’re still in my pantheon ( and my guests too!) of trusted bakers.
Thanks, for what I’m sure will be another guest pleasing recipe.
Helen S Fletcher says
Hi Mark - My photos can look a bit different considering I shoot them under lights and everything is geared toward getting a good picture. Sorry if that confused you. Natural cocoa is always a bit lighter.
Mark Mayer says
Thanks. Makes perfect sense. A rich mousse and dark ganache calls for a less “rich” brownie. I’ll serve it tomorrow and then share with the neighbors since they’ll provide the reviews. By the way, your ganache advice is spot on. I learned the hard way. Years ago, I poured the cream onto the ganache and the chocolate seized. Expensive mistake! Ever since then, I’ve dropped the chocolate into the cream and also have had one less bowl to clean.
Helen S Fletcher says
You have lucky neighbors Mark. Less cleaning is good. I highly recommend it!!
Melissa says
Would love a cupcake version of this!
Helen S Fletcher says
Hi Melissa - I'll put it on my list! No promises when though.
Sylvia Centner says
I need to double the brownie cake layer for a wedding cake layer that is 14 inch round. Do I just double the recipe?? Thank you. I make this for a party and it was a big hit.
Helen S Fletcher says
Hi Sylvia - go to The Secret of the 9" cake pan Assuming you are keeping the pan round Square is another thing for that you add 1/3 more batter.
Siena says
Making this today! Should I let the brownie layer cool completely before putting the mousse on top?
Helen S Fletcher says
HiSiena - Cool completely or the mousse will melt.
ruth says
hi there. if i make the peanut butter mousse cake, i only really need the mousse, can I just increase the ingredients as listed? I need to fill a 16" wedding cake with this mousse. it looks great.
Helen S Fletcher says
Hi Ruth - I don't know why not but I would definitely suggest you test it first to make sure how much you need to fill the cake as well as if it will hold up at room temperature or in the cake.
Here are a couple of posts that might help you. The Secret of the 9" Cake pan and Pan Size Conversion.
Susan says
Love love love this cake! We had our 83 year old neighbor over for dinner and he and my husband couldn't stop raving! Thank you for another fantastic recipe!
Helen S Fletcher says
Hi Susan - Thanks for taking the time to help. I love hearing from readers and you sure did a great job.
Jessica Watson says
I make this cake ALL the time and it is a hit *everytime!* thank you soooo much!!! you have the best recipes!!!
Helen S Fletcher says
HiJessica - you have no idea how happy this makes me. Thanks for letting me know.
Diane Clavin says
Hello, I’m planning to make the Neopolitan Cookies from Craving Cookies and I saw that the cookies can be frozen. Is it better to freeze the cookies after baking before assembling? Or is it ok to freeze the assembled cookies? Love the Craving Cookies book! Received as a Christmas gift from my St. Louis area daughter. Delicious!
Helen S Fletcher says
Hi Diane - Thank you for the very kind words. I appreciate them. Freeze them assembled. They can be baked from the freezer, just add a few more minutes.