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
