Best 2 Chocolate Peanut Butter Mousse Cake Recipes
Indulge your senses with the exquisite Chocolate Peanut Butter Mousse Cake, a symphony of flavors and textures that will tantalize your taste buds. This delectable cake features a moist chocolate sponge cake base, layered with a creamy and velvety peanut butter mousse, and enrobed in a rich chocolate ganache. Each bite offers a harmonious blend of chocolate's decadence and peanut butter's nutty sweetness, complemented by a hint of saltiness. The cake is not only a feast for the palate but also a visual masterpiece, adorned with chocolate shavings, peanut butter cups, and a drizzle of caramel sauce. This recipe provides step-by-step instructions for creating the sponge cake, peanut butter mousse, chocolate ganache, and assembling the cake. Additionally, it includes variations for a gluten-free version and a vegan version, ensuring that everyone can savor this irresistible treat.
Here are our top 2 tried and tested recipes!
RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL
This vegan and gluten-free chocolate mousse cake has a no-bake date and coconut crust. With a peanut butter swirl, it tastes just like a Reese's®! Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.
Provided by Justin Moldenhauer
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 5h15m
Yield 16
Number Of Ingredients 12
Steps:
- Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
- Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).
- Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 23.1 g, Fat 30.4 g, Fiber 6 g, Protein 3.3 g, SaturatedFat 21.4 g, Sodium 40.9 mg, Sugar 8.7 g
PEANUT BUTTER MOUSSE CAKE WITH CHOCOLATE CRUST (REFRIGERATOR)
If you only make one cake this month, then this is one you will have to try. Better than any dessert that is served in a fancy restaurant. This cake can be prepared up to 2 days in advance, covered with a cake dome and refrigerated until ready to serve. To save time prepare the crust a day ahead. This is one dessert you should not pass up! Plan ahead this needs to chill for a minimum of 5 hours before serving. Cooking time is 5 hours chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 49m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- For the crust: set oven to 325°F.
- In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
- Add in melted butter and blend with on/off turns.
- Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
- Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
- For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
- Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
- Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
- Using a spatula fold into peanut butter mixture in three or four additions.
- Spoon into prepared cooled crust.
- For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.
- Add in the chopped chocolate; whisk until melted and smooth.
- Whisk in 1 teaspoon vanilla; cool for 6 minutes.
- Spread topping evenly over the filling.
- Refrigerate cake until cold (about 5 hours, longer is better!).
- Serve cake chilled and keep refrigerated.
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the process.
- Use High-Quality Ingredients: The quality of your ingredients will directly impact the taste of your cake. Use the best chocolate and peanut butter you can find.
- Follow the Recipe Carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. Baking is a science, and following the recipe is essential for success.
- Don't Overmix the Batter: Overmixing can make the cake tough. Mix the batter until just combined, then stop.
- Bake the Cake Properly: Make sure your oven is preheated to the correct temperature before baking the cake. Bake the cake for the amount of time specified in the recipe, or until a toothpick inserted into the center comes out clean.
Conclusion:
This chocolate peanut butter mousse cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich chocolate flavor and creamy peanut butter filling, this cake is sure to be a hit with everyone who tries it.
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