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Peanut Butter Mousse Chocolate Cake on cake stand.

Peanut Butter Mousse Chocolate Cake

Peanut Butter Mousse Chocolate Cake - rich and moist chocolate cake with creamy peanut butter mousse that melt's in your mouth! Recipe source: CrunchyCreamySweet.com
Course Dessert
Cuisine American
Keyword cake
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 3 hours 42 minutes
Servings 8 to 10 servings
Calories 464 kcal
Author Anna

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 Tablespoons unsweetened cocoa powder
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • 1/2 teaspoon pure vanilla extract
  • 1.5 teaspoon apple cider or red wine vinegar
  • 3/4 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 1 cup heavy whipping cream whipped to a stiff peaks
  • 1 teaspoon pure vanilla extract
  • chocolate sauce or melted chocolate
  • chopped peanuts
US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease and flour an 8" round springform pan.
  3. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, salt and cocoa powder).
  4. Add oil, water, extract and vinegar to the dry ingredients and whisk until smooth.
  5. Pour the batter into the prepared pan. Tap the pan against the countertop to release the air bubbles.
  6. Bake the cake for 22 to 25 minutes or until the toothpick (or uncooked spaghetti noodle) inserted in few places comes out clean.
  7. Let the cake cool in the pan set on a cutting board. Run a knife or an offset spatula around the cake. Do not open the springform pan. Cool cake completely before topping with mousse.
  8. In a large mixing bowl, beat peanut butter until fluffy, about 1 minute.
  9. Add sifted powdered sugar and vanilla.
  10. Add milk and mix in well.
  11. Add 1/3 of the whipped cream and mix in with an electric mixer, just until incorporated.
  12. Fold the rest of the whipped cream with a rubber spatula. Gently fold until no white streaks remain.
  13. Spread the mousse over the cake layer. Smooth out with an offset spatula.
  14. Place the cake in the fridge for at least 3 hours, (preferably overnight) so the mousse cane set.
  15. Decorate the cake with melted chocolate and chopped nuts.
Nutrition Facts
Peanut Butter Mousse Chocolate Cake
Amount Per Serving
Calories 464 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 15g94%
Cholesterol 41mg14%
Sodium 339mg15%
Potassium 244mg7%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 29g32%
Protein 8g16%
Vitamin A 435IU9%
Vitamin C 0.2mg0%
Calcium 40mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.