PB AND CHOCOLATE MOUSSE CAKE-lc.jpg
food

Peanut Butter And Chocolate Mousse Cake

A peanut butter and chocolate mousse cake with a brownie bottom and peanut butter cups throughout.

Ingredients

  • Cocoa Brownies
  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 coffee shot (20ml)
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • Peanut Butter Mousse
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 200g peanut butter choc chips
  • 1 cup thickened/whipping cream + 1 extra cup
  • Chocolate Mousse
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 200g dark chocolate
  • 1 cup thickened/whipping cream + 1 extra cup
  • Chocolate Ganache
  • 200g dark chocolate
  • ½ cup thickened/whipping cream
  • Decorations
  • 4 cups mini Reece’s peanut butter cups

Steps

  1. Cocoa Brownies
  2. Preheat your oven to 320F (160C) and line the bottom of an 8 inch cake pan with parchment paper. Set aside.
  3. Add the butter, sugar, cocoa powder, salt, vanilla extract and coffee shot to a large microwave safe bowl and microwave for 30 seconds at a time, mixing with a spatula until smooth.
  4. Allow to cool for a couple minutes before adding the eggs , use a whisk to combine. Add the flour and use the spatula to mix in until no dry ingredients are showing.
  5. Pour the mixture into the 8” cake tin and bake for 25-30 minutes. Allow to cool completely.
  6. Mousse
  7. For this next part you’ll need a piece of acetate measuring 6 inches tall and 25 inches in length. Insert it into your cake tin. This will make removing the mousse cake easier. Alternatively, you can use a springform pan.
  8. Add the gelatin and water into a small mixing bowl and use a fork to mix. Set aside to set for 5 minutes and then microwave for 30 seconds.
  9. Add the peanut butter choc chips and 1 cup of cream into a microwave safe bowl Microwave for 30 seconds at a time, stirring each time until smooth. Add the melted gelatin mixture and stir to combine. Set aside to cool for 10 minutes.
  10. Add 1 cup of cream into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
  11. Add half of the cooled chocolate gelatin mixture and mix until well combined. Then repeat with the remaining chocolate mixture.
  12. Add 2 cups of the Reece’s peanut butter cups on top of the brownie layer and add the mousse mixture on top. Use an offset spatula to smoothen out. Chill for 1 hour.
  13. Repeat the process to make the chocolate mousse. Chill for 1 hour.
  14. Chocolate Ganache
  15. Add the cream and chocolate to a microwave safe bowl and microwave for 30 seconds at a time, stirring each time until smooth. Allow to cool for 10 minutes before pouring on top of the mousse cake. Sprinkle with peanut butter cups. Allow to set for 2 hours before slicing to serve.
  16. Can be stored in an airtight container for up to 3 days.