Peanut Butter Mousse Cake

Here’s a recipe that a friend helped me conceive… It’s a variation on the “chocolate death cake” (chocolate mousse cake) that I make on occasion. This one doesn’t take quite as long to make as the full chocolate one. J The peanut butter mousse is amazing… think light, creamy, fluffy Reese’s peanut butter cup centers!

Peanut Butter Mousse Cake

By Meta Reedy

Chocolate cake mix or your favorite chocolate cake recipe

Make according to instructions, but bake in three round cake pans instead of two. Bake according to directions, but decrease the time… keep an eye on them to see when they are done. Turn onto racks and cool completely.

Peanut Butter Mousse
2 cups creamy peanut butter (I used JIF)
8 oz. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
1 cup heavy cream, chilled

Using an electric mixer, beat the peanut butter and cream cheese. Add the powdered sugar and vanilla. Beat until combined. It will be thick!

Clean the beaters and beat the heavy cream to soft peaks in a separate bowl. Fold the whipped cream into the peanut butter mixture in two or three additions. Chill until ready to assemble the cake.

Chocolate Icing

1/2 cup (1 stick) butter or margarine

2/3 cup cocoa

3 cups powdered sugar -- approximately

1/3 cup milk -- approximately

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Stir in vanilla. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. About 2 cups frosting. Taste to see when to stop adding powdered sugar/milk mixture as it should be a smooth, almost milk-chocolate flavor but not too sweet. I combined a small amount with some mousse to test for sweetness and level of chocolate flavor.

Assembly

Place 1 cake round on a cake stand, cardboard circle, or plate… this should be whatever you are serving it on or using to transport it. Level cake if it is lopsided using cake leveler or a serrated knife. Spread with 1/3 of mousse. Repeat stacking layers of cake/mousse alternately, ending with cake on top. If it’s sliding some, put the side from a springform pan around the cake to hold it together during assembly. Make sure cake is still pretty close to level. Chill or freeze for at least one hour to help “set” the cake/mousse to prevent it from sliding while you are frosting it. Examine cake structure and fill-in and smooth seams with mousse. Frost sides and top of cake with chocolate icing. Pipe remaining mousse on edges and top as desired to decorate the cake. Keep chilled until ready to serve.