Chocolate Peanut Butter Mousse Cake a Perfect Birthday Cake

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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.

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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!

Great recipes start with great equipment. I highly recommend this Dutch Oven, as well as this KitchenAid Professional Stand Mixer. They both come in so many great colors!

 

Chocolate Peanut Butter Mousse Cake

 

Cake Ingredients:

• 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

Mousse Ingredients:

• 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

 

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Cake Preparation:

1. Preheat your oven to 350°F. Grease and flour two 8″ round cake pans.
2. In a small bowl, sift your flour, baking power and baking soda. Set aside.
3. 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.
4. Add the eggs one at a time, beating well and scraping the bottom of the bowl after each addition.
5. 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.
6. 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.
7. 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.
8. 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.

Mousse Preparation:

1. 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.
2. 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.

Cake Assembly:

1. Spread chilled mousse between cooled cake layers, then cover and chill. You can make the cake a day ahead of time.
2. 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.
3. Pour glaze over chilled cake and garnish, if desired.
4. Serve warm, or chill and serve at room temperature.

Enjoy!

 

 

 

More from the Chef:
GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com

 

 

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