I prepared a rich and indulgent chocolate peanut butter mousse cake featuring a fudgy brownie or cookie‑style base, layered with airy peanut butter mousse, topped with chocolate mousse or glossy ganache. It’s a showstopper that perfectly balances chocolate and peanut butter.
Why I’ll Love This Recipe
I love how this dessert combines a dense, chewy base with light, creamy mousse layers—it feels gourmet yet approachable. The contrast between deep chocolate, silky peanut butter mousse, and shiny ganache is irresistible, and it’s one of those elegant desserts that tastes even better when made ahead.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- base layer: brownie or chocolate cookie crust
- heavy whipping cream
- creamy peanut butter (not natural)
- cream cheese or butter to stabilize mousse
- powdered sugar
- vanilla extract
- semisweet or dark chocolate
- optional gelatin to stabilize layers (for some versions)
- optional corn syrup, butter for ganache
directions
I begin by baking or pressing a dense chocolate brownie layer or chocolate cookie crust into a pan. For the peanut butter mousse, I whip heavy cream, creamy peanut butter, cream cheese (or butter), and powdered sugar until light—and optionally incorporate gelatin or whipped egg whites depending on the version. I spread that mousse over the chilled base.
Once that mousse is set, I make a chocolate mousse (or ganache layer), by melting chocolate into heated cream (sometimes with corn syrup or butter for shine), then folding in whipped cream gently. I pour it over the peanut butter layer, smoothing it out evenly. I chill the whole cake for at least a few hours (sometimes overnight) until firm and sliceable. If using ganache, I pour it at room temperature over the chilled mousse so it doesn’t melt the under-layer.
Servings and timing
- Yield: About 12–16 slices, depending on pan size and slice thickness.
- Prep time: ~1 hour (including base and mousse prep)
- Chill time: Minimum of 4–6 hours (often overnight) to set layers fully
Variations
I sometimes:
- make a refrigerator-style version using a chocolate cookie crust instead of baking a brownie base
- skip gelatin where whipped cream stabilization suffices in peanut butter mousse
- add mini peanut butter cups into the brownie base or as decoration
- choose between a shiny chocolate ganache or a chocolate mousse top layer depending on time and desired texture
storage/reheating
I store the cake in an airtight container in the fridge—it stays fresh and sliceable for up to 4–5 days. This cake is not suitable for reheating: I serve it chilled or at very slightly above fridge temperature to maintain mousse texture. Some versions can be frozen for short-term, but thaw slowly to prevent separation.
FAQs
What kind of peanut butter should I use?
I always use creamy, processed peanut butter (like Jif or Skippy). It whips better and contributes to a smoother mousse—natural versions don’t hold as well.
Is gelatin necessary for the mousse layers?
Not always. Some versions use powdered gelatin to help stabilize peanut butter and chocolate mousses, especially if they’ll sit at room temp a bit. But if using enough cream and chilling thoroughly, gelatin can be skipped.
Can I make the base ahead of time?
Yes! The brownie or cookie crust can be prepared earlier, even a day before. Just cool fully before layering mousse. This makes assembly quicker and gives a firmer foundation.
How do I get a shiny ganache top rather than a mousse layer?
For a silky, glossy finish, I melt chocolate with heated cream (sometimes adding corn syrup and butter), pour it over the set mousse, and let it gently smooth out and firm without blending.
How long should I chill the cake before serving?
I generally chill the assembled cake for at least 4–6 hours, though chilling overnight yields cleaner slices and firmer layers.
Conclusion
I adore this Chocolate Peanut Butter Mousse Cake for the way it layers rich chocolate base, airy peanut butter mousse, and a silk- smooth top—whether mousse or ganache. It manages to feel decadent and elegant while staying manageable to make. I love that I can customize the base or glaze, make it a day ahead, and serve it chilled for impressive results. I look forward to experimenting with mini versions, decorative toppings, or different chocolate-to-peanut-butter ratios next time—and I know every bite will be worth the effort.
Print
Chocolate Peanut Butter Mousse Cake
Layers of moist chocolate cake sandwich a light and creamy peanut butter mousse, all crowned with glossy chocolate ganache—a perfect dessert for chocolate-peanut butter lovers.
- Total Time: ~6 hours (including chilling)
- Yield: 12–16
Ingredients
For the cake layers:
2 ounces bittersweet chocolate, finely chopped
¾ cup hot brewed coffee
1½ cups granulated sugar
¾ cup buttermilk
1 large egg + 1 large egg yolk
7 Tbsp vegetable oil
1½ tsp vanilla extract
1¼ cups all‑purpose flour
¾ cup unsweetened cocoa powder
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
For the peanut butter mousse filling:
8 oz (≈225 g) cream cheese, softened
¾ cup powdered sugar
1 cup creamy peanut butter
2 tsp vanilla extract
Pinch of salt
1 cup heavy cream, whipped to stiff peaks
For the chocolate-peanut butter ganache:
12 oz bittersweet chocolate, finely chopped
1 cup plus 2 Tbsp heavy cream
2 Tbsp creamy peanut butter
Instructions
Preheat oven to 350 °F (180 °C). Grease and line two 9″ cake pans. Melt chocolate into coffee; set aside.
Whisk sugar, buttermilk, egg, yolk, oil, salt, and vanilla until combined. Stir in dry ingredients (flour, cocoa, leaveners), then fold in chocolate-coffee mixture until smooth.
Divide batter: about 1/3 in one pan, 2/3 in the other. Bake ~20 min and 25 min respectively, until set. Cool in pans 15 min, then turn out to rack.
Make peanut butter mousse: Beat cream cheese with powdered sugar, peanut butter, vanilla, salt until creamy. Whip heavy cream into stiff peaks and gently fold into peanut butter mix. Chill.
Assemble three layers: slice larger cake into two. Layer cake–mousse–cake–mousse cake. Chill until set.
Make ganache: heat cream until steaming, pour over chopped chocolate, let sit briefly then whisk until smooth. Stir in peanut butter. Chill ~30 min until just thickened for frosting.
Frost cake with ganache, chill 6+ hours before serving. Use hot knife to slice edges and unmold.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
