Peanut Butter Chocolate Mousse Cake

🍫🥜 Peanut Butter Chocolate Mousse Cake

Rich chocolate brownie, silky chocolate mousse, fluffy peanut butter mousse, and a smooth chocolate ganache topping make this cake seriously decadent.

Ingredients

Brownie Base

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/8 tsp baking powder
1/4 tsp salt
3/4 cup vegetable oil
1 1/2 cups granulated sugar
1 1/2 tsp vanilla extract
3 large eggs

Chocolate Mousse

1 cup heavy whipping cream
4 oz semisweet chocolate, melted and cooled
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla

Peanut Butter Mousse

8 oz cream cheese, softened
3/4 cup creamy peanut butter
3/4 cup powdered sugar
1 tsp vanilla
1 1/2 cups heavy whipping cream

Chocolate Ganache

5 oz milk or semisweet chocolate
1/2 cup heavy cream

For Decorating

Peanut butter mousse or peanut butter frosting
Chocolate chips
Chopped peanuts

Directions

Heat oven to 350°F. Grease and line a 9-inch springform pan.
Whisk flour, cocoa powder, baking powder, and salt. In another bowl, mix oil, sugar, vanilla, and eggs. Add the dry ingredients and stir just until combined.
Spread batter into the pan and bake for 25–30 minutes, or until the center is set. Cool completely.
For the chocolate mousse, beat cream cheese, powdered sugar, and vanilla until smooth. Mix in melted chocolate. Whip the heavy cream separately until stiff peaks form, then gently fold it into the chocolate mixture. Spread over the brownie and chill for 30 minutes.
For the peanut butter mousse, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks and fold it into the peanut butter mixture. Spread over the chocolate layer.
Refrigerate for 4–6 hours, preferably overnight.
Heat the cream for the ganache until steaming. Pour over the chocolate, wait 2 minutes, then stir until smooth. Cool slightly and spread over the cake.
Pipe peanut butter mousse around the top and finish with chocolate chips and chopped peanuts.