Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Chocolate Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 47 reviews

  • Author: Amina
  • Total Time: 6 hours 12 minutes
  • Yield: 14 servings

Description

This Peanut Butter Chocolate Mousse Cake is a decadent layered dessert combining a rich homemade brownie base with smooth peanut butter mousse and luxurious chocolate mousse, all topped with a chocolate whipped cream frosting. Perfect for celebrations or a special treat, it balances intense chocolate and creamy peanut butter flavors in each elegant slice.

Ingredients

Brownie Base

  • 3/4 cup (98g) all-purpose flour
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1/4 tsp + 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (180ml) vegetable oil
  • 1 1/2 cups (310g) sugar
  • 1 1/2 tsp vanilla extract
  • 3 large eggs
  • 2 tbsp cold water

Peanut Butter Mousse

  • 1 1/2 tsp powdered gelatin
  • 3 cups (720ml) heavy whipping cream, divided and cold
  • 12 oz (340g, 2 cups) peanut butter chips
  • 6 tbsp (44g) powdered sugar
  • 1 1/2 tbsp cold water

Chocolate Mousse

  • 1 1/8 tsp powdered gelatin
  • 2 1/4 cups (540ml) heavy whipping cream, divided and cold
  • 9 oz (255g, 1 1/3 cups) semi-sweet chocolate chips
  • 1/4 cup (29g) powdered sugar
  • 2 1/2 cups (600ml) heavy whipping cream, cold

Chocolate Whipped Cream Frosting

  • 3/4 cup (68g) powdered sugar
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1 tsp vanilla extract

Instructions

  1. Prepare Brownie Base: Preheat the oven to 350°F. Grease the sides of a 9-inch cake pan and line the bottom with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large mixing bowl, combine vegetable oil, sugar, and vanilla extract until smooth. Add eggs and mix well. Gradually add dry ingredients, mixing gently until combined; do not overmix. Pour batter into prepared pan, spreading evenly. Bake 27-32 minutes until a toothpick inserted comes out with a few crumbs. Cool in pan 3-5 minutes, then transfer to a rack to cool completely.
  2. Set Up Cake Base: Once the brownie is fully cooled, place it on a cardboard cake round. Secure an acetate cake collar tightly around the brownie; alternatively, assemble in a springform pan lined with parchment paper on the sides to ease removal later. Set aside for layering.
  3. Make Peanut Butter Mousse: Sprinkle 1 1/2 tsp powdered gelatin over 1 1/2 tbsp cold water in a small bowl, ensuring all gelatin contacts water. Let bloom for 5 minutes. Heat 1 cup heavy whipping cream until just boiling, remove from heat, and stir in gelatin until melted. Pour this hot mixture over peanut butter chips in a large bowl, let sit 2-3 minutes to melt, then whisk until smooth. Cool to about room temperature (about 10 minutes) without letting it firm up. Meanwhile, whip remaining 2 cups heavy whipping cream with powdered sugar until stiff peaks form. Fold one-third of whipped cream into peanut butter mixture to loosen it, then fold in the rest gently until uniform. Spread this mousse evenly over the brownie base. Refrigerate while preparing chocolate mousse.
  4. Make Chocolate Mousse: Sprinkle 1 1/8 tsp powdered gelatin over cold water (approx. 2-3 tbsp) in a small bowl and let bloom 5 minutes. Heat 3/4 cup heavy whipping cream until boiling, remove, and stir in gelatin to melt. Pour hot liquid over chocolate chips in a large bowl; let sit 2-3 minutes then whisk until melted and smooth. Allow to cool to about room temperature for 10 minutes. Whip remaining 1 1/2 cups heavy cream with powdered sugar until stiff peaks form. Fold one-third of whipped cream into cooled chocolate mixture, then fold in remaining whipped cream until no streaks remain. Spread the chocolate mousse evenly over the peanut butter mousse layer. Chill for 3-4 hours until firm.
  5. Remove Cake Collar and Prepare Frosting: Take the cake from the fridge and carefully remove the acetate collar or springform sides. Place cake on serving plate.
  6. Make Chocolate Whipped Cream Frosting: In a large mixing bowl, combine powdered sugar, cocoa powder, and vanilla extract. Whip with cold heavy cream on medium speed until medium to stiff peaks form, taking care not to overwhip. Frost the cake’s exterior smoothly, and optionally pipe a decorative border around the top edge using a piping tip like Ateco 847. Garnish with crushed peanut butter chips and chocolate chips if desired.
  7. Storage: Store the cake chilled in an airtight container or cake carrier. Consume within 4-5 days for the best freshness and texture.

Notes

  • Ensure gelatin is fully bloomed and melted to avoid lumps in mousse.
  • Cool gelatin mixtures to room temperature before folding into whipped cream to prevent melting.
  • Use natural unsweetened cocoa powder for the best depth of chocolate flavor.
  • For easier cake removal, lining the springform pan sides with parchment paper helps prevent sticking.
  • The mousse layers set firmly due to gelatin, so chilling overnight enhances texture.
  • Decorate shortly before serving to maintain fresh whipped cream texture.
  • This cake is best enjoyed within 4-5 days stored properly in the fridge.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/peanut-butter-chocolate-mousse-cake-recipe/