Peanut Butter Mousse Cake

Course: Dessert

Cuisine: American

Prep Time: 1

Cook Time: 30

Cooling Time: 2

Total Time: 3 30

Servings: Servings

Calories: 698kcal

Indulge in the decadent layers of Peanut Butter Mousse Cake, where rich chocolate brownie meets creamy peanut butter mousse for a truly luxurious dessert. This cake is a dream come true for chocolate and peanut butter lovers alike, perfect for any special occasion.

Print Recipe

Equipment

9x13 baking pan
round cookie cutter or glass the correct size about 2 1/3 inch or so
acetate collars these are for stacking the cakes and keeping them from being messy, you can find them on amazon
piping bags
mixer

Ingredients

Brownie Layer

1 box chocolate fudge brownie mix plus ingredients to make the brownies, typically egg, water and a little oil or melted butter

Peanut Butter Mousse

1 C heavy whipping cream
3/4 C smooth peanut butter
8 oz cream cheese softened
1 C powdered sugar

Chocolate ganache

1/2 C semi sweet chocolate chips
1/4 cup heavy whipping cream

Toppings

crumbled brownies bits optional, use extra chocolate chips or peanut butter chips

Instructions

Preheat oven to 350 degrees
line a 7x11 baking sheet with parchment paper Follow the directions on the back of the brownie box to prepare the batter
Pour the batter onto the baking sheet and spread evenly
Bake in the oven for 20-30 minutes or until a toothpick comes out clean While the brownies are baking, make the peanut butter mousse
Using a large bowl, mix together the peanut butter, cream cheese and powdered sugar until combined and smooth
In a separate bowl, beat the heavy whipping cream until stiff peaks
Gently fold the whipped cream into the peanut butter mixture until combined
Place into the fridge
Remove the brownies from the oven and allow to cool to room temperature
Once cooled, place into the fridge for at least a hour
Using the cookie cutter, cut out 12 disks of brownies, save the leftovers you can use a little of them on top of the cakes, or snack on them
Place the disks onto another cookie sheet with parchment paper
If using acetate roll a 4x10 in clear baking collar sheet into circle around one brownie disk, and secure the baking collar with tape so that it doesn't open while you are building this dessert, repeat 4 times
Spoon the peanut butter mousse into the piping bag and cut off the end of the piping bag, pipe a layer of peanut butter mousse on top of each brownie disk
place the second brownie disk on top of the first layer of peanut butter mousse, press down lightly to affix it, repeat with all four cakes
add another layer of peanut butter mousse and then top with the last layer of brownie disk, repeat with all four cakes
Top each cake with a final brownie circle, each cake should be in this order, brownie, mousse, brownie, mousse, brownie

Make the ganache

Bring the heavy whipping cream just to a simmer and then pour the hot cream over the chocolate chips
Let sit for a few minutes before whisking until smooth Allow to cool for about 15 minutes
divide the ganache between each brownie cake, there isn't a lot, just enough to top the cake
Top with brownie bits, and optional peanut butter chips

Nutrition