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Peanut Butter Chocolate Mousse Cake Recipe

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4 from 11 reviews

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

Description

This Peanut Butter Chocolate Mousse Cake is a rich and indulgent dessert featuring a moist chocolate brownie base layered with creamy peanut butter mousse and silky chocolate mousse, all beautifully encased in a smooth chocolate whipped cream frosting. Perfect for special occasions or whenever you crave an impressive, homemade treat that balances chocolate and peanut butter flavors flawlessly.

Ingredients

Brownie Base

  • 3/4 cup (98g) all-purpose flour (measured properly)
  • 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, 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, cold
  • 9 oz (255g, 1 1/3 cups) semi-sweet chocolate chips
  • 1/4 cup (29g) powdered sugar

Chocolate Whipped Cream Frosting

  • 2 1/2 cups (600ml) heavy whipping cream, cold
  • 3/4 cup (68g) powdered sugar
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1 tsp vanilla extract

Instructions

  1. Make the brownie: Preheat your oven to 350°F (175°C). Grease the sides of a 9-inch cake pan and line the bottom with parchment paper for easy removal.
  2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
  3. Combine wet ingredients: In a large mixing bowl, whisk together the vegetable oil, sugar, and vanilla extract until well combined. Add the eggs one at a time mixing thoroughly after each addition.
  4. Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix to maintain a tender texture.
  5. Bake the brownie: Pour the batter into the prepared pan and spread evenly. Bake for 27 to 32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool for 3-5 minutes in the pan, then transfer to a cooling rack to cool completely.
  6. Prepare the cake base for layering: Once cooled, place the brownie on a cardboard cake round and secure an acetate cake collar around it or line a springform pan with parchment paper and set the brownie inside, ensuring the sides are well supported.
  7. Make the peanut butter mousse: Sprinkle 1 1/2 tsp powdered gelatin evenly over 1 1/2 tbsp cold water in a small bowl; let bloom for 5 minutes. Heat 1 cup of heavy whipping cream until just boiling, then stir in the gelatin until melted. Pour this mixture over the peanut butter chips in a large bowl; let melt for 2-3 minutes, then whisk until smooth. Cool to about room temperature for 10 minutes.
  8. Whip peanut butter mousse cream: Whip the remaining 2 cups of heavy cream with 6 tbsp powdered sugar to stiff peaks. Fold one third of the whipped cream into the peanut butter mixture to temper it, then fold in the rest until fully combined without streaks.
  9. Layer peanut butter mousse: Spread the peanut butter mousse evenly over the brownie base and refrigerate while preparing the chocolate mousse.
  10. Make the chocolate mousse: Sprinkle 1 1/8 tsp powdered gelatin over 2 tbsp cold water in a small bowl; let bloom for 5 minutes. Heat 3/4 cup heavy cream until just boiling, add gelatin and stir until melted. Pour over chocolate chips, let melt 2-3 minutes, then whisk smooth. Cool to room temperature for 10 minutes.
  11. Whip chocolate mousse cream: Whip remaining 1 1/2 cups heavy cream with 1/4 cup powdered sugar to stiff peaks. Fold one third into the chocolate mixture; then fold in the remainder until smooth and no streaks remain.
  12. Layer chocolate mousse: Spread chocolate mousse evenly over the peanut butter mousse layer. Chill the cake in the fridge for 3-4 hours until firm.
  13. Remove cake mold: Take the cake from fridge, remove acetate collar or springform sides carefully, and place on a serving plate or platter.
  14. Make the chocolate whipped cream frosting: In a large mixing bowl, beat 2 1/2 cups cold heavy cream with 3/4 cup powdered sugar, 1/2 cup unsweetened cocoa powder, and 1 tsp vanilla extract on medium speed until medium to stiff peaks form. Be careful not to overwhip.
  15. Frost the cake: Frost the outside of the cake evenly with the chocolate whipped cream. Optionally pipe a decorative border around the top edge using a piping tip like Ateco 847. Decorate with crushed or chopped peanut butter and chocolate chips if desired.
  16. Store and serve: Store the finished cake in the refrigerator in an airtight cake carrier. It’s best enjoyed within 4-5 days.

Notes

  • Ensure the gelatin is fully bloomed before heating to avoid lumps in the mousse layers.
  • Do not overmix the brownie batter to prevent a dense texture.
  • Cool melted peanut butter and chocolate mixtures to room temperature before folding in whipped cream to maintain mousse lightness.
  • Use parchment paper and acetate collars or springform pans for easy cake removal and clean edges.
  • Chilling time is essential for mousse layers to set properly—allow 3-4 hours minimum.
  • Store cake airtight in the fridge and consume within 4-5 days for best taste and texture.
  • Optional decoration with chopped peanut butter and chocolate chips adds texture and visual appeal.
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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