Recipe

Peanut Butter Cup Mousse Cake Recipe

	Henrie / All my dishes 1 year, 3 months ago Preparation: 2 hours 30 minutes plus baking, cooling and freezing times . Seems like lots of work I know but it's worth it. Prep:240m Cook:15m Servings:12	Henrie
	desserts cake yummie

Does this look good? Yeah! / Nope

Fans

elgab89

jett2whit

shirleyoma

momo_55gra

mumtazcate

Ingredients

Cocoa Chiffon Cake:

1/2 cup plus 2 tablespoons sifted cake flour

1/2 cup plus 3 tablespoons granulated sugar

1/3 cup Godiva® Hot Cocoa Powder, Dark Truffle Flavor, sifted

1/2 teaspoon baking powder

1/8 teaspoon salt

2 eggs plus 3 egg whites, at room temperature

1/4 cup plus 2 teaspoons vegetable oil

2 teaspoons vanilla extract

Peanut Butter Mousse:

1 3/4 cups (10 ounces) peanut butter chips

3/4 cup whole milk

1/2 cup creamy peanut butter

1 tablespoon vanilla extract

1 cup heavy cream

2 tablespoons confectioner’ s sugar

Milk Chocolate Glaze:

5 bars (1.5 ounces each) Godiva® Milk Chocolate, coarsely chopped

1/2 cup plus 2 tablespoons heavy cream

1 teaspoon vanilla extract

Garnish

1/3 cup unsalted roasted peanuts, finely chopped

Directions

Make Cake:

1. Position rack in center of oven and preheat to 350ºF. Lightly butter

bottom and sides of a 9-inch round cake pan. Line with a circle of baking

parchment or waxed paper. Dust side of pan with flour and tap out excess.

2. Stir together flour, 1/2 cup sugar, cocoa, baking powder and salt in

medium bowl.

3. In large bowl, whisk together 2 whole eggs, oil and vanilla until frothy.

Sift flour mixture over egg mixture and stir until smooth. Mixture will be

stiff.

4. In a grease-free medium mixer bowl, with the whisk attachment, beat egg

whites until frothy. Gradually increase speed to medium-high and continue

to beat until they start to form soft peaks. Add remaining sugar, 1 teaspoon

at a time. Continue to beat until egg white mixture forms a stiff, shiny

meringue.

5. Using large rubber spatula, gently fold 1/3 egg white mixture into the

egg- flour mixture to lighten it. Fold in remaining egg white mixture. Do

not over mix batter. Scrape into prepared pan and spread evenly with a

spatula.

6. Bake for 15 minutes or until cake springs back when gently touched in

center. Cool cake in pan 5 minutes. Invert to wire rack and cool completely

Make Mousse:

1. Put peanut butter chips into large bowl. In small saucepan, heat milk

to a gentle boil. Pour hot milk over peanut butter chips. Let stand 30

seconds. Whisk until smooth and add peanut butter and vanilla. Let stand 5

minutes or until tepid.

2. In chilled bowl, beat cream and confectioner’ s sugar just until soft

mounds barely start to form and cream in still pourable. Do not over beat

cream. Gently fold 1/3 whipped cream mixture into peanut butter mixture to

lighten it. Fold in remaining whipped cream. Do not over mix mousse or it

will become grainy.

Assemble Cake:

1. Lightly oil bottom and side of a 9-inch fluted tart pan with removable

bottom. Line bottom and ides of pan with plastic wrap, smoothing out any

wrinkles, and pressing it into ridges on sides of pan. Scrape peanut butter

mousse into pan and spread it in an even layer, filling in all fluted

indentations in side of pan with mousse.

2. Remove paper circle from bottom of cake. Place cake on top of mousse in

tart pan and gently press into place. Cover layer of cake with plastic wrap.

Freeze for 3 hours or until firm.

3. Remove plastic wrap from cake and invert onto a cardboard cake round.

Lift off side and bottom of tart pan, using a thin bladed knife if necessary

Peel off plastic wrap from peanut butter mousse layer.

Make Milk Chocolate Glaze

1. Put milk chocolate in medium bowl. In small saucepan heat cream to a

gentle boil. Pour hot cream over chocolate. Let mixture stand for 30

seconds. Whisk until smooth. Stir in vanilla.. Cool glaze until it starts

to thicken slightly.

2. Place cake on a wire rack over baking sheet. Pour milk chocolate glaze over cake, covering it completely. Refrigerate on wire rack for 5 minutes or until glaze is set. Sprinkle cake with chopped peanuts and refrigerate until serving.

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Comments

22566 1 year, 3 months ago said:
Rich sounding recipe,Thank-you, will print out and use in a few days.

Thank-you again.

annieamie 1 year, 3 months ago said:
Thanks, Henrie! This sounds so delicious. I was peeking through the recipes at Godiva Chocolate the other day and wanted to try a few of them. I'll start with your recipe first as it sounds so tempting! You do have some great recipes! Thanks for posting this one.

momo_55grandma 1 year, 3 months ago said:
Great tastey recipe thanks

jett2whit 1 year, 3 months ago said:
Another great one!! thank you

mumtazcatering 1 year, 3 months ago said:
Saved!!!!!!!!!!!!!!

elgab89 1 year, 3 months ago said:
Very decadent! This would be the talk of the party!

shirleyoma 1 year, 3 months ago said:
Decadent!! wow this sounds great! got my 5
hugsssssssssss

jett2whit 1 year, 2 months ago said:
So glad I found this one! yum

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