Peanut Butter Mousse Cake
Indulge in the ultimate dessert experience with this Peanut Butter Mousse Cake, a decadent creation that seamlessly combines rich chocolatey layers with a creamy, velvety peanut butter mousse. The base is a moist, cocoa-infused cake that’s delicately balanced by the smooth and airy peanut butter mousse, whipped to perfection with cream cheese and fresh whipped cream. Topped with a luscious semi-sweet chocolate ganache, this show-stopping cake boasts the perfect harmony of sweet and salty flavors. Ideal for special occasions or as a crowd-pleasing treat, this recipe is surprisingly easy to follow and yields a stunning dessert that’s as beautiful as it is delicious. Keywords: peanut butter mousse cake recipe, chocolate peanut butter dessert, mousse cake with ganache frosting, easy peanut butter cake.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 200 grams Granulated sugar
- 40 grams Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 large Egg
- 120 milliliters Whole milk
- 60 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 120 milliliters Boiling water
- 225 grams Cream cheese
- 240 grams Peanut butter
- 100 grams Powdered sugar
- 240 milliliters Heavy whipping cream
- 180 grams Semi-sweet chocolate chips
- 120 milliliters Heavy cream (for ganache)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.
Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Stir in the boiling water. The batter will be thin; this is normal.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan, then transfer it to a serving dish.
For the peanut butter mousse, beat the cream cheese and peanut butter together until smooth and creamy.
Gradually add the powdered sugar and continue beating until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until combined.
Spread the peanut butter mousse evenly over the cooled cake. Smooth the surface with an offset spatula.
Chill in the refrigerator for at least 2 hours to set.
To make the ganache, heat 120 milliliters of heavy cream in a saucepan over medium heat until it just begins to simmer.
Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for 5 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly, then pour it over the peanut butter mousse layer, spreading it out evenly.
Refrigerate the cake for an additional 1-2 hours, or until the ganache is set.
Slice and serve this luscious peanut butter mousse cake. Enjoy!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 36.6 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
