Chocolate Cake with Peanut Butter Mousse

Number one son and his family came for dinner on Friday night, so I had to make a memorable dessert. My grandkids know me as the grandma with lots of toys who makes great desserts, so I have a bit of a reputation to keep. I had spotted this cake on the I Am Baker blog, and thought I would give it a try. I found this very easy to put together, it can be made in stages and stored overnight, if need be, and it was spectacular!

The following night, I served it to number two son and his wife, and they went crazy as well. This is a cake that has made its way into my permanent repertoire, and I don’t say this lightly. It is one that is going to be made again and again, and, thanks to the change up of decorative sprinkles, can be served any time of the year. This must be experienced to be believed. Make it!

Chocolate Cake with Peanut Butter Mousse

Slightly adapted (and renamed) from I Am Baker

CHOCOLATE CAKE

1¾ cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 cup buttermilk room temperature

½ cup vegetable oil

2 extra-large eggs, room temperature

2 tsp. pure vanilla extract

1 cup freshly brewed hot coffee

PEANUT BUTTER MOUSSE

½ cup heavy whipping cream

4 oz. cream cheese

½ cup creamy peanut butter

1 tsp. vanilla extract

½ cup confectioners' sugar

1 tbsp. whole milk 

  

GANACHE

16 oz. semi-sweet chocolate chips

2 cups heavy cream, room temperature

CHOCOLATE CAKE

Preheat oven to 350°F. Grease and flour two 8” round cake pans (I use Baker’s Joy.)

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the work bowl of your stand mixer, and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

To the bowl of the stand mixer, slowly add the wet ingredients to the dry, with the mixer on low speed. With mixer still on low, add the coffee, and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour the batter into prepared pans and bake for 30-40 minutes until a cake tester or toothpick comes out mostly clean (not wet).

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

PEANUT BUTTER MOUSSE

Pour the cream into a mixing bowl and beat with an electric mixer until peaks form, about 2-3 minutes. Scoop the whipped cream into a small bowl and place in refrigerator.

In a separate bowl, combine the cream cheese, peanut butter, and vanilla, and beat until smooth, 1-2 minutes.

Add confectioners sugar and beat again for another minute.

Add the milk and beat until smooth, about 20-30 seconds.

Fold the chilled whipped cream into the peanut butter mixture and stir until combined.
 

GANACHE

 Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chocolate chips, and let stand for at least 2 minutes so that it can thicken. (Ganache should be cool when pouring over cake.) When ready to pour over chilled cake, whisk the ganache until smooth and then pour.

TO ASSEMBLE

 When ready to assemble cake, spread peanut butter filling over one layer of chocolate cake, then set the other layer on top. Chill. Cover with prepared ganache. Chill cake until ready to serve.

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