How To make Peanut Butter Mousse Cake
*CAKE* 1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain lowfat yogurt
1/2 cup vegetable oil
2 large eggs
*PEANUT BUTTER MOUSSE* 1 cup heavy cream
3/4 cup peanut butter chips
1 teaspoon vanilla extract
*GLAZE* 1/2 cup heavy cream
1 tablespoon butter or margarine
1 tablespoon sugar
2/3 cup semisweet chocolate chips
10 peanut butter cups, mini -- for garnish
Heat oven to 350 F. Lightly grease an 8 inch square baking pan. CAKE: Mix flour, sugar, cocoa, baking soda and salt in a medium size bowl. Add yogurt, oil and eggs and whisk until well blended. Scrape into prepared pan. Bake 40 minutes or until pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes, then turn out on rack and cool completely. MOUSSE: While cake bakes, put 1/3 cup of the cream and the peanut butter chips in a small saucepan. Stir over low heat, until chips melt and mixture is smooth. Remove from heat, stir in vanilla and let cool 20 to 25 minutes. Beat remaining 2/3 cup cream in a small bowl with electric mixer just until soft mounds form when beaters are lifted. (Don't overbeat or mousse won't be smooth.) Gently stir about 1/3 of the whipped cream into peanut butter mixture until blended. Then add peanut butter mixture to remaining whipped cream and gently stir until blended and not streaks remain. Cut cake in 2 layers, using a long serrated knfie. Place 1 layer on serving plate and spread with mousse. Top with remaining cake layer. Refrigerate while preparing glaze. GLAZE: Stir cream, butter and sugar in a small saucepan over medium-high heat until sugar dissolves. Bring to a boil and add chips. Remove from heat; let stand 5 minutes, then stir until smooth. Pour glaze over top of cake and gently spread to edges, letting glaze drip down sides. Refrigerate at least 2 hours until set, or up to 1 day. Before serving, garnish with halved peanut butter cups. Calories 445; 28 g fat Exchanges 2 starch, 1 fruit, 5 - 1/2 fat.
How To make Peanut Butter Mousse Cake's Videos
3 Ingredient Peanut Butter Mousse
With just 3 ingredients that you probably already have in your kitchen, you can make this easy and secretly vegan creamy peanut butter mousse. Here are the recipe + nutrition facts:
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Chocolate Peanut Butter Mousse Cake
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Credits:
Chocolate Peanut Butter Cake: Reeses Cake from Cookies Cupcakes and Cardio
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Blog post on this recipe:
Learn how to make a chocolate peanut butter cake (Reese's Cake), step by step.
Reeses cake recipe & equipment:
Peanut Butter Mousse
• 8 oz cream cheese
• 3/4 cup icing sugar
• 1 cup peanut butter
• 2 teaspoons vanilla extract
• 1 cup whipping cream
• pinch of salt
Chocolate Peanut Butter Ganache
• 12 oz semi-sweet chocolate
• 1 cup whipping cream
• 2 tablespoons peanut butter
2 x 8 Chocolate Cake
• Reece's Peanut Butter Cups halved and quartered
• chopped peanuts
• chocolate chips
• peanut butter chips
Procedure:
Bake and cool two 8 round chocolate cakes.
Begin by making the chocolate peanut butter ganache as it needs time to cool slightly. Bring whipping cream close to a boil either in the microwave or on the stove. Remove from heat and add chocolate and peanut butter. Allow to sit for a couple of minutes, and then stir until the mixture comes together smoothly.
For the peanut butter mousse, the first step is to cream the cream cheese and icing sugar together until smooth. Add the peanut butter, and vanilla and again, cream until smooth. Set aside. In a seperate bowl, whip whipping cream until soft peaks form. Gently fold the whipping cream into the peanut butter mixture until no white streaks remain. Use this to fill and cover the cake.
To assembly the cake, cover in peanut butter mousse. If desired, place quartered peanut butter cups in the filling between the two cake layers. Once mousse is smoothed onto the cake, pour a 1/4 cup of the ganache in the center of the cake, and using the back of a spoon, gently work the ganache to the edge of the cake. Continue to add ganache in the center of the cake until the chocolate reaches the edge and flows over the sides. Put as little or as much on as you'd like! Place halves and quarters of peanut butter cups along the bottom border of the cake. On the top of the cake, place halves of the cups in a circular shape and fill center with both chips, peanuts and quartered cups.
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Chocolate and Peanut Butter Mousse Cake | Simple and Easy to Bake
We are talking serious cake here. The baked cake layer, a combination of devil's food and pieces of peanut butter cups, is spooned out of the center, and the cavity is filled with peanut butter mousse and pieces of the scooped-out cake. Ganache and more peanut butter cup pieces cover the cake. As I told you, it is a serious cake.
You Need:
8 OZ (230 G) PEANUT BUTTER CUPS; 4 OZ (115 G) CUT INTO 1/2- IN (12-MM) PIECES, 4 OZ (115 G) COARSELY CHOPPED
FRESHLY MIXED BATTER FOR ONE 10-IN (25-CM) DEVIL'S FOOD CAKE LAYER
peanut butter mousse
6 OZ (170 G) CREAM CHEESE, AT ROOM TEMPERATURE
3/4 CUP (210 G) CREAMY PEANUT BUTTER, AT ROOM TEMPERATURE
3/4 CUP (75 G) POWDERED (ICING) SUGAR
1 CUP (240 ML) COLD HEAVY (DOUBLE) CREAM
1 TSP VANILLA EXTRACT (ESSENCE)
2 CUPS (480 G) POWDERED (ICING) SUGAR
1 CUP (240 ML) COLD HEAVY (DOUBLE) CREAM
1 TSP VANILLA EXTRACT (ESSENCE)
2 CUPS (480 G) POWDERED (ICING) SUGAR
1 CUP (240 ML) COLD HEAVY (DOUBLE) CREAM
1 TSP VANILLA EXTRACT (ESSENCE)
2 CUPS (480 G) ML) GANACHE, COOLED UNTIL THICKENED BUT POURABLE
PLEASE DON'T FORGET TO LIKE AND SUBSRIBE!!
Thank you!!!
Snickers Mousse Cake - Chocolate Caramel Peanut Mousse Cake
Being inspired by the amazing Snickers bars, I’ve come out with a decadent and elegant dessert, perfect for the upcoming holidays or for any other occasion all year round. This amazing Snickers Mousse Cake (Chocolate Caramel Peanut Mousse Cake) is made of a chocolate peanut sponge cake at the bottom topped with an irresistible gooey salted caramel and peanut layer, covered in a silky flavorful peanut butter and cream cheese mousse and chocolate glaze. Can it get any better than this? Not to mention is gluten free as well.
To print the recipe check the full recipe on my blog:
#snickerscake #snickersmoussecake #chocolatecaramelpeanutmoussecake
0:00 - Intro
1:40 - Chocolate Peanut Sponge Cake
3:22 - Salted Caramel Peanut Layer
5:26 - Peanut Butter Cream Cheese Mousse
7:22 - Assemble the cake
8:48 - Chocolate Glaze
10:58 - decorate the cake
11:23 - Enjoying the results!
Ingredients
Makes about 12-14 servings
Chocolate Peanut Sponge Cake
2 eggs, separated
1/4 tsp (1g) salt
1/3 cup (70g) sugar
2/3 cup (70g) ground toasted unsalted peanuts
1/4 cup (30g) unsweetened cocoa powder
Caramel Peanut Layer
1 cup (200g) sugar
3 tbsp (45ml) water
3.5 oz (100g) whipping cream
4 tbsp (60g) unsalted butter
1 tsp (5g) salt
1 tsp (5g) vanilla extract
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water, for dissolving the gelatin
1 cup (100g) unsalted peanuts, toasted
Peanut Butter Cream Cheese Mousse
1 1/4 cup (300g) cream cheese
1/2 cup (120g) creamy peanut butter, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
2 1/2 tsp (8g) gelatin powder
3 tbsp (45ml) water
1 1/4 cup (300g) whipping cream (35% fat), chilled
Chocolate Glaze
6 oz (180g) semisweet chocolate
3/4 cup (180g) whipping cream
2 1/2 tbsp (37ml) milk
2 1/2 tbsp (37g) unsalted butter, at room temperature
For decorating
3 tbsp (45g) creamy peanut butter
chopped peanuts
peanut halves
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(recipe below) Time Lapse - Chocolate & Peanut Butter Mousse Cake
This is a time lapse video of a chocolate birthday cake filled with peanut butter mousse.
This mousse is so versatile. It is delicious in a pie shell, or on a cake, or just in a bowl. Let me know if you make it.
Peanut Butter Mousse Recipe
Ingredients
1 cup 35% Cream
8oz Cream Cheese, softened
1 cup Peanut Butter, Creamy
2 tsp Vanilla Extract
1 cup Icing Sugar
2 Tbsp Milk
Directions
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.
Combine the cream cheese, peanut butter and vanilla in a mixing bowl and beat until smooth, about 2 minutes.
Add powdered sugar and beat again for another minute.
Add the milk and beat until smooth, about 20-30 seconds.
Use a spatula to gently fold and stir in the whipped cream until combined.
Serve immediately or transfer to an 8 inch square pan and chill until firm.
After chilling, cut into squares and enjoy.
If desired top with chopped peanuts and chocolate shavings.
If you get a chance to try the mousse, let me know how it goes in the comments below.
I really enjoy baking and creating new things. I figured I would share that with you because I'm sure there are other people out there that would like it as well. Feel free to follow me on Instagram @Pastry_Genie Enjoy.
Cheers, Your Friendly Neighbourhood Pastry Genie
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