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
In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, salt and cocoa powder).
Add oil, water, extract and vinegar to the dry ingredients and whisk until smooth.
Pour the batter into the prepared pan. Tap the pan against the countertop to release the air bubbles.
Bake the cake for 22 to 25 minutes or until the toothpick (or uncooked spaghetti noodle) inserted in few places comes out clean.
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.
In a large mixing bowl, beat peanut butter until fluffy, about 1 minute.
Add sifted powdered sugar and vanilla.
Add milk and mix in well.
Add ⅓ of the whipped cream and mix in with an electric mixer, just until incorporated.
Fold the rest of the whipped cream with a rubber spatula. Gently fold until no white streaks remain.
Spread the mousse over the cake layer. Smooth out with an offset spatula.
Place the cake in the fridge for at least 3 hours, (preferably overnight) so the mousse cane set.
Decorate the cake with melted chocolate and chopped nuts.