Everyone deserves an amazing chocolate cake for their birthday, like my Chocolate Peanut Butter Mousse cake! Baking a cake is so rewarding and this dessert is truly memorable.
I love to bake! I baked my first cake from scratch when I was a young girl and my love of baking continues to this day. If you’ve never baked a cake, especially for a birthday, then I highly recommend starting now with my incredible Chocolate Peanut Butter Mousse Cake. Its divine.
Baking a cake is so rewarding. When you see the looks on your recipients’ faces upon placing a beautiful homemade cake with candles right in front of them, you will know the joy I experience often. I personally believe that everyone should enjoy a delicious chocolate cake on their birthday, and this chocolate peanut butter mousse cake is the perfect present. Inside this cake is a rich, smooth, peanut butter mousse filling. Coffee adds extra flavor to the chocolate cake, rather than using water.
It’s truly a memorable cake, so I have a small request. If you make this cake, then take a picture. I’d love to see your photos and hear from you!
Chocolate Peanut Butter Mousse Cake
- 2 3/4 cups flour (I like King Arthur’s Flour)
- 2 teaspoons baking power
- 1/2 teaspoon baking soda
- 6 tablespoons butter, at room temperature
- 6 tablespoons vegetable oil
- 2 cups sugar
- 3/4 cup Dutch process cocoa
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups strong coffee
- 1 (10-ounce) package peanut butter morsels
- 3 cups whipping cream
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- 1 1/2 cups semi sweet chocolate morsels
- Preheat your oven to 350°F. Grease and flour two 8″ round cake pans.
- In a small bowl, sift your flour, baking power and baking soda. Set aside.
- In a stand mixer, beat together the butter, oil, sugar, cocoa, and vanilla extract until they form a smooth paste. The sugar will stay granular.
- Add the eggs one at a time, beating well and scraping the bottom of the bowl after each addition.
- Add the flour one cup at a time, alternating with the coffee, mixing at medium-low speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.
- Divide the batter between the two pans. Cakes will self-level in the oven, so there’s no need to smooth the top with a spatula. However, it does help to remove any large bubbles by tapping the cake pans firmly on the counter 7 or 8 times.
- Bake the cakes for 35 to 40 minutes, until their tops spring back and a cake tester inserted into the center of one comes out clean.
- Cool them in the pans for 5 minutes, then run a spatula around the edges to loosen, and turn out onto a rack to cool completely.
- Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth. Remove saucepan from heat. Stir in vanilla extract and let cool for 25 minutes.
- Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third of whipped cream into peanut butter mixture. Fold in the remaining whipped cream. Cover and chill for 2-3 hours, or until mousse is firm.
- Spread chilled mousse between cooled cake layers, then cover and chill. You can make the cake a day ahead of time.
- Bring remaining 1 cup whipping cream and 2 tablespoons butter to a boil in a small saucepan. Add chocolate morsels. Remove from heat and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
- Pour glaze over chilled cake and garnish, if desired.
- Serve warm, or chill and serve at room temperature.
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