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Homemade Peanut Butter Mousse Cake photo

Peanut Butter Mousse Cake

This Peanut Butter Mousse Cake is a showstopper! Rich chocolate layers topped with creamy peanut butter mousse and silky ganache will wow your guests!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • ¾ cup canola oil
  • 2 large eggs
  • 1 cup milk
  • 1 cup hot water
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
For the Peanut Butter Mousse:
  • 6 large eggs at room temperature, separated
  • 1 cup granulated sugar divided
  • 1 cup cake flour
  • 1 ½ cups heavy cream
  • 2 cups creamy peanut butter
  • 28 ounces cream cheese softened
  • 2 cups powdered sugar
  • 2 tablespoons vanilla extract
For the Chocolate Ganache:
  • 8 ounces semi-sweet chocolate
  • 1 cup heavy whipping cream
  • 1 tablespoon unsalted butter

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cake Pans
  • Cooling rack
  • Double boiler or microwave-safe bowl

Method
 

Instructions:
  1. Step 1: Prepare the Chocolate Cake Layers. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  2. Step 2: Mix Wet Ingredients. In another bowl, whisk together the canola oil, eggs, milk, hot water, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  3. Step 3: Bake the Cakes. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  4. Step 4: Prepare the Peanut Butter Mousse. In a mixing bowl, beat the egg whites until soft peaks form. Gradually add ½ cup of granulated sugar and continue beating until stiff peaks form. In another bowl, beat the cream cheese until smooth. Add in the creamy peanut butter, powdered sugar, and vanilla extract, mixing until well combined. Fold in the whipped egg whites carefully to maintain the airy texture.
  5. Step 5: Assemble the Cake. Once the chocolate cake layers are completely cooled, place one layer on a serving plate. Spread a generous layer of peanut butter mousse over the top, then gently place the second cake layer on top. Spread the remaining mousse on top and around the sides of the cake.
  6. Step 6: Make the Chocolate Ganache. In a double boiler or microwave, melt the semi-sweet chocolate with 1 cup of heavy whipping cream and 1 tablespoon of butter until smooth and glossy. Allow it to cool slightly before pouring over the assembled cake. Use a spatula to smooth it out evenly.
  7. Step 7: Chill and Serve. Refrigerate the cake for at least 4 hours, or overnight for best results, allowing the mousse to set. When ready to serve, slice and enjoy the layers of chocolate cake and creamy peanut butter mousse!

Notes

  • Ensure your cream cheese is at room temperature for a smooth mousse.
  • For extra flavor, consider adding a pinch of sea salt to the ganache.
  • If you prefer a sweeter mousse, adjust the amount of powdered sugar to your taste.
  • Make sure to fold the egg whites gently into the mousse to keep it light and airy.