Chocolate Peanut Butter Mousse Cake

Chocolate and peanut butter. Peanut butter and chocolate. Seriously, does it get any better? This cake is incredibly rich and I recommend having a very large glass of milk with it. But, it is amazing. Especially if you love the PB & chocolate combination!


Chocolate Peanut Butter Mousse Cake
Recipe from Baking Delights

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Sharffen Berger Cocoa
2 oz bittersweet chocolate chopped
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
1/4 cup melted butter
2 teaspoons vanilla extract
1 cup boiling water

Peanut Butter Mousse (recipe follows)
Chocolate Ganache Glaze (recipe follows)

Directions:

Heat oven to 350°F. Grease and flour a 13 x 9 inch pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Melt butter. Stir in chocolate until smooth and melted. Add eggs, milk,chocolate mixture, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely.

Cover with the peanut butter mousse. Chill. Cover with a smooth layer of the ganache. Refrigerate about 4 hours before serving.

Peanut Butter Mousse

2 cups creamy peanut butter
8 oz cream cheese
1 1/2 cups sugar
2 eggs
1 tsp vanilla

Beat the peanut butter and cream cheese together until blended. Add sugar slowly, beating well until all the sugar is incorporated. Beat in the eggs one at a time, beating about 3 minutes after each addition. Add vanilla. Spread on cooled cake in a thick layer.

Ganache

1 cup cream
12 ozs bittersweet chocolate chopped

Bring cream just to a boil. Stir in chocolate until smooth. Spread over the peanut butter while still warm smoothing it as you go.