Peanut Butter Cup Mousse Cake
From henrie 15 years agoIngredients
- cocoa Chiffon Cake: shopping list
- 1/2 cup plus 2 tablespoons sifted cake flour shopping list
- 1/2 cup plus 3 tablespoons granulated sugar shopping list
- 1/3 cup Godiva® Hot cocoa powder, Dark Truffle Flavor, sifted shopping list
- 1/2 teaspoon baking powder shopping list
- 1/8 teaspoon salt shopping list
- 2 eggs plus 3 egg whites, at room temperature shopping list
- 1/4 cup plus 2 teaspoons vegetable oil shopping list
- 2 teaspoons vanilla extract shopping list
- peanut butter Mousse: shopping list
- 1 3/4 cups (10 ounces) peanut butter chips shopping list
- 3/4 cup whole milk shopping list
- 1/2 cup creamy peanut butter shopping list
- 1 tablespoon vanilla extract shopping list
- 1 cup heavy cream shopping list
- 2 tablespoons confectioner’ s sugar shopping list
- milk chocolate Glaze: shopping list
- 5 bars (1.5 ounces each) Godiva® milk chocolate, coarsely chopped shopping list
- 1/2 cup plus 2 tablespoons heavy cream shopping list
- 1 teaspoon vanilla extract shopping list
- Garnish shopping list
- 1/3 cup unsalted roasted peanuts, finely chopped shopping list
How to make it
- 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.
People Who Like This Dish 2
- elgab89 Toronto, CA
- mumtazcatering Gauteng, ZA
- jett2whit Union City, GA
- momo_55grandma Mountianview, AR
- shirleyoma Cove, OR
- henrie Savannah, GA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
great tastey recipe thanks
momo_55grandma in Mountianview loved it -
another great one!! thank you
jett2whit in Union City loved it -
saved!!!!!!!!!!!!!!
mumtazcatering in Gauteng loved it
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